Pecan Peanut Butter Granola

This Peacan PeaNut Butter granola is easy to make and is Delicious!

It is lightly sweet (only 3 grams of sugar per serving) and delivers protein and fiber. plus, it has fewer carbs than many types of granolas. enjoy It on its own, or as an addition with your favorite yogurt.

Pecan Peanut Butter Granola
Yield 18 servings (1/3 cup)

Ingredients:
1/2 cup olive oil or avocado oil
3 tablespoons creamy peanut butter
1/4 cup maple syrup
1/2 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups old fashioned oats
1 1/2 cups pecans
1 cup pumpkin seeds (shells removed)

Directions:

1. Preheat oven to 325 degrees Fahrenheit.

2. In a large mixing bowl combine olive oil (or avocado oil), peanut butter, maple syrup, salt, and cinnamon. Stir until combined.

3. To the mixing bowl, add the oats, pecans, and pumpkin seeds. Stir until well mixed.

4. Transfer to large baking sheet with rim. Bake for 25 to 30 minutes. Let cool completely, then gently stir and transfer to an air-tight container.

Nutrition facts (per serving): 140 calories, 10 grams fat, 1 gram saturated fat, 0 milligrams cholesterol, 75 milligrams sodium, 9 grams carbohydrates, 3 grams fiber, 3 grams protein

PB Pretzel Granola

Serves 12

Ingredients:
Parchment paper for lining the baking dish
2 ½ cups whole-wheat pretzels, chopped
1 cup old fashioned oats, plus 1 cup left whole
2 tablespoons chia seeds
1/3 cup creamy peanut butter
1/3 cup extra virgin olive oil
1/3 cup agave nectar

 Directions:

1. Preheat the oven to 350 degrees F. Prepare a baking dish (e.g. 9” x 9”) with parchment paper.

2. Chop the pretzels until coarsely ground (or use a food processor). Then transfer to a mixing bowl.

3. In the food processor, pulse the oats until they are finely ground (resembling oat flour). Then transfer to the mixing bowl.

4. In a small saucepan, combine the peanut butter, olive oil, and agave nectar. Heat the mixture over medium heat, stirring frequently, until warmed through and well combined.

5. Stir the peanut butter mixture into the reserved oat-pretzel mixture and mix well. Then transfer to the baking dish and evenly spread throughout.

6. Bake for 20-mintues to until the granola is lightly browned. Cool the granola and store in an airtight container.

Recipe from Molly’s book, Skinny Size-It (Harlequin Non-Fiction 2014)

PB Stir Fry Sauce

Stir Fry Vegetables (Image Source: Molly Morgan)

So what do you do when you plan to make stir fry and realize you are out of soy sauce? Try a new recipe! This peanut butter stir fry sauce easy to whisk together and is full of peanut-buttery flavor.

PB Stir Fry Sauce

Yield Approximately 1 cup

Ingredients:
1/4 cup orange juice
1/4 cup peanut butter
2 tablespoons fresh lemon juice
3 tablespoons lime juice
2 tablespoons rice vinegar
2 tablespoons peanut oil
1/2 teaspoon ginger
1 tablespoon sriracha (or more)*

Directions:

In a small mixing bowl, whisk together the ingredients. Season with sea salt (if desired).

Serving suggestion: Toss stir-fried vegetables and cubes of sesame ginger tofu with the prepared sauce and serve over brown rice.