Easy Peanut Butter Granola

4 cups gluten free rolled oats
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp sea salt
3/4 cup peanut butter of your choice
1/2 cup maple syrup
1 tsp vanilla
Additions can be raisins, craisins, dried ginger, chocolate chips, or peanut butter chips. This list is endless!

Instructions

Preheat oven to 325 degrees F.
Use parchment paper to line cookie sheet or lasagna pan or cake tins- whatever you have.
In a small bowl, mix together oats, salt and cinnamon. Set aside
In a microwave safe dish or on the stovetop, melt the peanut butter and maple syrup together until smooth.
Remove from heat and stir in vanilla.
Pour into dry ingredients and mix until well combined.
Spread mixture on prepared cookie sheet.
Bake in the preheated oven for 15 minutes and then stir or turn pieces depending on whether you are baking on a sheet or in pans. Bake 10 more minutes until golden brown. The granola will harden as it cools so do not overbake. If you do accidently overbake this is a great mix to add milk to for morning cereal :)
Once cooled, break apart and eat! I store mine in cleaned and dried glass jars once the granola is completely cooled. If you store while it is still warm it will sweat inside the glass. This will store on the shelf for a week or a 2 weeks in the refrigerator. Mine has never lasted that long!

Happy Eating!

Modified

For the Love of Vegans