Peanut butter granola
2 cups unsweetened shredded coconut
1 cup chopped almonds
1/2 cup chopped pecans
1/2 cup chopped walnuts
1/2 cup natural peanut butter (I like crunchy, salted)
1/8 tsp stevia, to taste (this is equal to 1/4 of a cup sugar sweetness)
2 TBL powdered erythritol (I use Swerve)
Preheat the oven to 250 degrees. In a small bowl combine the peanut butter and the stevia. In a medium, large bowl mix the coconut, almonds, pecans and walnuts, stir to combine. Put half of the sweetened peanut butter on the nuts and stir, repeat with the remainder of the peanut butter. Break up the big clumps of peanut butter. Sprinkle the granola with the powdered erythritol. Stir to mix well.
Spread the granola on a large cookie sheet. Bake for 15 minutes, stir carefully. Bake for 10 minutes more, being careful not to burn it. The coconut should be a nice golden brown.
Cool completely and store it in the refrigerator.
2 cups unsweetened shredded coconut
1 cup chopped almonds
1/2 cup chopped pecans
1/2 cup chopped walnuts
1/2 cup natural peanut butter (I like crunchy, salted)
1/8 tsp stevia, to taste (this is equal to 1/4 of a cup sugar sweetness)
2 TBL powdered erythritol (I use Swerve)
Preheat the oven to 250 degrees. In a small bowl combine the peanut butter and the stevia. In a medium, large bowl mix the coconut, almonds, pecans and walnuts, stir to combine. Put half of the sweetened peanut butter on the nuts and stir, repeat with the remainder of the peanut butter. Break up the big clumps of peanut butter. Sprinkle the granola with the powdered erythritol. Stir to mix well.
Spread the granola on a large cookie sheet. Bake for 15 minutes, stir carefully. Bake for 10 minutes more, being careful not to burn it. The coconut should be a nice golden brown.
Cool completely and store it in the refrigerator.
