During Christmas, one of my three kids placed something in my pantry that had never claimed a position there before (none will confess although I have a strong inkling who is guilty).
Indeed, it was something I had never heard of, nor could I imagine what to do with it — a 24-ounce plastic jar of PB Fit Classic Peanut Powder.
I suspect it was something to add to smoothies for additional protein (this is how I know which kid it was—my son lives for protein shakes).
Alas, the kids left for their own homes and the large jar stayed.
What was I to do with it? The weather was so cold (single digits with no forecast for improvement) that an icy cold smoothie was the last thing I wanted to sip.
‘Why not bake with it?’ my inner child suggested. She is always anxious to turn on the oven, not only to heat up the kitchen, but to experiment with a new recipe that will result in yet another mess. I usually listen to her.
It was a clever idea, if only the appropriate recipe would present itself. Searching through my now-vast inventory of vintage cookbooks, I found the answer.
Peanut Butter Granola was easy to assemble and would taste good on a snowy morning. I had all of the ingredients, save one, which the unusual peanut powder could substitute for.
It worked wonderfully well, even better than I had hoped.
The recipe is very healthful. It contains no white or brown sugar – the sweetness provided by (locally grown) honey claimed its rightful place as ambrosia for the gods with a textured chewiness that didn’t tear my teeth out. Combined w/ raw peanuts and peanut butter, it was packed with protein.
The granola was good to eat on its own. I also enjoyed it with a cup of vanilla yogurt topped with blueberries. It made quite a nice mid-day snack.
This is a good recipe for the family to make together as it can be assembled in minutes.
This recipe for Peanut Butter Granola was in the Family Favorites Cookbook published by the Swartz Creek Jaycee Auxiliary of Swartz Creek, Michigan (1981).
I featured another recipe from this cookbook on this blog: Blueberry Bread. It was as pretty and scrummy-tasting as the granola.
Peanut powder might also be good in peanut butter cake or a peanut butter bread recipe if I find one. As this wintry weather seems to be here for a while yet, I’m holding off on the smoothies.
What ideas do you have for using peanut powder? I’d like to hear them.
Bon Appetit!
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Peanut Butter Granola
2 c. oatmeal, uncooked
¼ c. sesame seeds
½ c. chopped peanuts
¼ c. wheat germ (I substituted 1 T. peanut powder)
2 T. vegetable oil
2/3 c. honey
1/3 c. smooth peanut butter
Preheat oven to 300 degrees.
Combine oatmeal, sesame seeds, peanuts and wheat germ in large mixing bowl.
In small bowl beat together oil, honey, and peanut butter.
Add to oatmeal mix, blending well.
Sprinkle mix over the bottom of a greased 9”x12” pan (I covered mine in parchment paper).
Bake 20-25 minutes or until lightly browned.
Cool in pan.
Break into bite-sized pieces or cut into squares.
Store in plastic container.
Yield: 5 cups
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Vintage Find of the Week
This sweet, frilly apron looks too precious to have been used much. The floral-dotted cotton fabric could have withstood daily wear, but the see-through fabric on the ties and front would have presumably worn through quickly. I think it was meant for special occasions.
Vintage Eats of Kayleen Reusser 