“Thornola” Granola
One of our members, Thor, here at East Wind Community has truly perfected the art of granola making. When he whips up a batch of his famous “Thornola,” it doesn’t stick around for long! Made with our velvety Organic East Wind Peanut Butter, it’s hard not to make something amazing. Sometimes we pair it with homemade Greek yogurt made from our own dairy cows’ milk and wow, you might as well tell me I’ve died and gone to heaven and I’d believe you! This recipe is super versatile too (like using almond or cashew butter to switch things up), so feel free to tweak the amounts to your taste!
PREP TIME
15 minutes
COOK TIME
20 minutes
INGREDIENTS
13
Serves: 8
Ingredients
- 3 cups3 cups3 cups Old Fashioned Oats
- 1 cup1 cup1 cup Rice Puffs Cereal
- 1 cup1 cup1 cup Almonds, whole
- 0.5 cup0.5 cup0.5 cup Sunflower Seeds
- 2 Tbsp2 Tbsp2 Tbsp Chia Seeds
- 0.5 tsp0.5 tsp0.5 tsp Cinnamon, Ground
- 0.25 tsp0.25 tsp0.25 tsp Nutmeg Powder
- 0.5 cup0.5 cup0.5 cup Creamy Peanut Butter
- 0.333 cup0.333 cup0.333 cup Pure Maple Syrup
- 0.25 cup0.25 cup0.25 cup Coconut Oil
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 1 whole1 whole1 whole Egg Whites, whipped until stiff peaks form
- 0.25 tsp0.25 tsp0.25 tsp Kosher Salt
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to 300°F and line a cookie sheet with parchment paper.
- In a large mixing bowl, add the old-fashioned oats, Rice Puffs cereal, almonds, sunflower seeds, and chia seeds. Give it all a good stir so everything is incorporated evenly.
- In a small saucepan over low heat, melt the coconut oil until it becomes liquid gold.
- Once melted, stir in the East Wind Organic creamy peanut butter, molasses, honey, salt, cinnamon, and nutmeg. Keep stirring until everything is smooth, glossy, and fragrant.
- Remove it from the heat and set it aside.
- In a separate medium-sized bowl, crack in the egg whites and whip them using a handheld mixer until you’ve got stiff peaks.
- Pour the warm peanut butter and coconut oil mixture into your bowl of dry ingredients and stir until everything is evenly coated.
- Now, gently fold in those whipped egg whites until fully combined.
- Spread the granola mixture evenly onto your prepared cookie sheet, making sure it’s in a nice even layer so it bakes up perfectly.
- Bake for 10 minutes at 300°F, then take it out and give it a toss to help it bake evenly.
- Pop it back in the oven for another 10 minutes at the same temperature (your kitchen should be smelling amazing by now!)
- Remove from the oven and let it cool completely.
- Serve as is for a crunchy snack, or enjoy over yogurt with fresh fruit for a wholesome breakfast treat!
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About This Recipe
Show nutritional information
Baked Goods Dairy Free FODMAP Free Gluten Free Nightshade Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 556 |
| Fat: | 32 g |
| Carbohydrates: | 44 g |
| Protein: | 18 g |
| Cholesterol: | 0 g |
| Sodium: | 94 mg |
| Fiber: | 11 g |
| Sugars: | 10 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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