I miss summer so much! I know I can’t complain because I live in Malaga (in the south of Spain) and it enjoys good weather almost all year round as this region has a Mediterranean climate with sunny days (more than 300 per year!), but it’s not the same, summer is my favorite season and summer = ice cream. It’s not summer, but at least I can eat ice cream (vegan, of course), that’s why I love this peanut butter granola with ice cream and blueberry jam.
If you live in the southern hemisphere, lucky you! If you live in a place where it’s cold, you can use milk or yogurt instead of ice cream. I prefer warm milk, but you can use cold or hot milk too. There are so many plant milks, my favorite is cashew milk, I tried it recently and I love it!
Granola is really easy to make, you can find another recipe on the blog (vegan mango granola). If you are looking for a nutritious and delicious breakfast that it’s ready in 1 minute, this is your recipe! You can make the granola once a week (or even every two weeks) and you only have to place it in a bowl and add your favorite toppings.
I’ve used homemade peanut butter, the recipe is so easy and you only need one ingredient to make it: peanuts! It’s much healthier than store bought because it’s additive and preservative free and it’s also salt and oil free. If you don’t like peanut butter (seriously, you have a problem!) or you prefer a lighter version, you can remove it.
Use a homemade blueberry jam if you can, it tastes much better and it’s super easy to make and you can make any jam you like with this recipe, although you maybe need to add more or less sugar or water (it depends on the fruit you’re using) and you can also add agar to thicken.
It’s a great breakfast for kids and of course it’s better for their health than store bought cereals because they are full of sugar, refined flours and other harmful ingredients. In addition, you can use their favorite ingredients, although you can make this granola for grown people too!
I keep granola in glass jar (as you can see in the above) at room temperature. It can last 15 days or even more, but I usually eat it in much less time because I love it and I can’t stop to eat! That’s why I can’t make granola very often, although I must admit I prefer a green smoothie for breakfast, I couldn’t live without them.
Granola + ice cream + jam make a great team, but it’s only for the sweet tooth! If you don’t like sweet things as much as I do, you probably prefer a simpler alternative, granola + plant milk always works. As always, you can remove or substitute any ingredient.
Breakfast is the most important meal of the day and you need to start the morning with a lot of energy, but you can eat healthy and also enjoy your breakfast, so you need to try this peanut butter granola with your favorite toppings, it’s delectable, I promise!
For the granola:
- 2 cups oats (200g)
- 1/2 cup dried cranberries (75 g)
- 1 cup hazelnuts (150g)
- 2 tbsp water
- 1 tsp vanilla extract (optional)
- 2 tbsp coconut oil
- 1/3 cup maple syrup (100 g)
- 1/3 cup peanut butter (90 g)
For the jam:
- 1 cup blueberries (150 g)
- 2 tbsp water
- The juice of a quarter of a lemon
- 6 tbsp coconut sugar
- 0.05 oz agar (1 g) (optional)
- Preheat the oven to 320 ºF or 160 ºC.
- Place in a bowl the oats, dried cranberries and hazelnuts. You can chop the hazelnuts, but it’s optional.
- Pour into a saucepan the water, vanilla extract, coconut oil, maple syrup and peanut butter, stir and cook over medium heat for 2 or 3 minutes or until the coconut oil and the peanut butter are melted.
- Combine dry and wet ingredients in the bowl and stir with a wooden spoon until all ingredients are totally mixed.
- Place the granola on a baking sheet (with baking paper) and bake for 25 minutes.
- Remove from the oven and allow the granola to cool completely. Place in a glass container and it should keep for a few weeks.
- To make the jam you only have to place in a saucepan the blueberries, water, lemon juice and sugar and cook over medium heat for 30 minutes. You can add agar to thicken, but it’s optional. When the jam is cool, you can keep it in the fridge in a glass jar.
- Serving Size: 1/8 of the recipe (excluding ice cream and jam)
- Calories: 346
- Sugar: 10 g
- Sodium: 55 mg
- Fat: 22.1 g
- Saturated Fat: 5.3 g
- Carbohydrates: 31.9 g
- Fiber: 5.5 g
- Protein: 8.9 g