Peanut Butter Granola, 11p (VG/DF/V)
I first made this for myself as I love peanut butter in the mornings, but not having a toaster, popping bread under the grill inevitably goes wrong when you have a three year old to get washed and socked and shoed in the mornings – so I cobbled this together and bunged it in a big jar. Perfect with hot milk, or cold, or even pop it in the microwave for a minute for a warm, soft, stodgy, comforting start to your day.
There are endless variations to this too, just add a good oil, like coconut, in place of the peanut butter to hold your oats together (oo-er) and the possibilities are endless. I recommend dark chocolate with toasted or ground almonds if the purse stretches. Dark chocolate and marmalade is similar to a famous round chocolate orange in a bright blue box, and for breakfast, such fun! Golden syrup can be replaced with treacle, sugar, or any sweetening agent of your choice. If you feel like erring on the side of virtuous, chop a banana into it.
Makes 8 portions at 11p each. Costs worked out at Sainsburys, as it’s my nearest supermarket, and similar products are available at most leading supermarkets for competitive prices.
30ml oil, 3p (£3/3l, Sainsburys own brand)
4 tbsp/65g peanut butter, 33p (£3/600g Sun Pat crunchy – I use SP as it doesn’t contain palm oil, cheaper brands are available.)
4 tbsp/100g golden syrup, 18p (£1.25/680g Sainsburys own brand)
300g rolled porridge oats, 36p (£1.20/kg, Sainsburys own brand)
First, preheat the oven to 180C.
Melt the peanut butter and golden syrup together with the oil – either in a medium saucepan on a low heat for a minute or two, or in the microwave on full power for 30 seconds – and stir to combine.
Add the oats and mix well to coat then in the oil-peanut-syrup mixture.
Lightly grease a baking tray and tip the granola onto it, gently flattening down with the back of a spoon to spread approximately 1cm thick. Bake in the centre of the oven for 15 minutes.
Remove and allow to cool, before transferring to an airtight container to store. It will keep for around 2 months.
Jack Monroe. Twitter: @MxJackMonroe. Facebook: http://www.facebook.com/agirlcalledjack
First published in the Guardian, 8th Jan 2014, and G2 magazine, 9th Jan 2014: For the original article, click here.
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