Why is it that every year I forget about the end of the year chaos that begins around May – or as my close friend describes it “the thousand days of May.” Every year it hits me over the head like a load of bricks. Maybe it is because swim team starts and we don’t end up eating until 8pm every night, or because of the concerts and recitals and end of year activities. Don’t get me wrong, I love every one of them, but it is exhausting. Then add that to my already CRAZY work schedule – somehow without me realizing it the words “Super Hero” ended up in my job description. I come home every night with my head pounding because of all the walls I had to move during the day. Sometimes they come crashing into me, then I have to get myself up and figure out how to put everything back together again. Fun times.
It’s the little things that I try to focus on – like the market basket I get on Thursdays with the piles of fresh vegetables, the video that my girls created this weekend when my husband and I went out on a date, the drinks I make for my friends on the weekends (more on that in another post) – and this granola recipe. When I saw this recipe in Cooking Light – I thought it looked good – but I had no idea what I was stepping into. What a simple recipe made the most incredible granola I have ever had. We could not stop eating it – and seriously squealing with delight. It was crunchy, just sweet enough, and oh so flavorful – with that peanut butter and maple – I am telling you (and I haven’t told you this in a while) – go directly to the grocery store, pick up these ingredients – and RUN home to make this. You will not be sorry.
I am still not sure how I am going to get these blog posts in during these crazy times – but I will try. In the meantime, if you don’t hear from me, I have probably been swallowed up by the inner vortex of the earth. I might even have my hands cuffed together – but don’t fret, I will figure out a way to get free (I have a super awesome team), just so I can watch more of those videos and make this granola.
- 1 cup old-fashioned rolled oats
- 2 tablespoons sliced almonds
- 1 tablespoon dark brown sugar
- 1 tablespoon toasted wheat germ
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup maple syrup
- 2 tablespoons reduced-fat creamy peanut butter
- 2 teaspoons canola oil
- 1 teaspoon vanilla extract
- 3 cups vanilla frozen Greek yogurt
Preheat oven to 450°.
Combine first 6 ingredients in a large bowl. Heat syrup, peanut butter, oil, and vanilla in a saucepan over high heat, stirring until smooth. Add to oat mixture; toss to coat.
Spread oat mixture on a foil-lined baking sheet. Bake 9 minutes, stirring after 5 minutes. Divide yogurt among 6 parfait glasses; top each serving with 1/3 cup granola.
For a printer-friendly version of this recipe, please click here: Peanut Butter Granola Crunch Parfaits