Peanut Butter Cookie Granola

Ingredients

• 0.17 cup Smooth Peanut Butter
• 2 ½ tbsp Maple Syrup
• 1 whole Medjool Dates
• 1 tbsp Vegan Butter
• ½ tsp Vanilla Extract
• ⅔ cup Old-fashioned Rolled Oats
• ⅛ cup Roasted Salted Peanuts
• ⅛ cup Raw Pumpkin Seeds
• 1 tbsp Chia Seeds

Instructions

1. Preheat the oven to 325°F and line a large baking sheet with parchment paper.
2. In a food processor, combine the peanut butter, maple syrup, dates, melted vegan butter, vanilla extract, and a small pinch of salt. Process for 20–30 seconds until thick and the dates have mostly broken down.
3. Add half the oats and half the peanuts to the food processor and pulse until no whole oats or peanuts remain. The mixture will be thick and sticky.
4. Transfer to a large mixing bowl. Stir in the pumpkin seeds, chia seeds, and the remaining oats and peanuts until fully combined. Season with salt to taste.
5. Spread the mixture onto the prepared baking sheet in one even layer, pressing it to nearly fill the pan. Bake for 15 minutes, then toss to break into clusters.
6. Spread the clusters back out and bake for another 8–10 minutes until dark golden brown and fragrant. The granola will crisp up as it cools.
7. Let cool completely on the baking sheet before serving or storing in an airtight container at room temperature for up to 2 weeks.