Peanut Butter Granola

Sometimes less really is more. This peanut butter granola is just that — oats tossed in a peanut butter syrup and toasted, no fruit or nuts, a no-fuss kind of deal with a minimal ingredient list (which now, more than ever, is something we’re all needing). Brew yourself some coffee, spoon this over a dollop of greek yogurt and call it a morning well started.

Peanut Butter Granola

• 7 cups rolled oats

• 1/2 cup olive oil

• 1/2 cup maple syrup

• 1/4 cup honey

• 1/2 cup peanut butter

• 1 tablespoon vanilla

• Salt, to taste

Preheat the oven to 350 degrees.

Whisk together the olive oil, maple syrup, honey, peanut butter, and vanilla. If you’re having trouble incorporating the peanut butter into the mixture, gently heating it on the stove in a saucepan or in the microwave and whisking after it warms can help bring it together.

Stir the oats into the peanut butter mixture, adding salt to taste — I like my granola on the saltier side, so a few pinches of kosher salt usually does the trick.

Spoon the granola onto a baking sheet, patting it down with a spoon until it’s formed an even layer.

Bake in the oven for 20 minutes, then take the granola out and stir it to ensure even toasting. Bake for another 15 minutes then allow to cool completely on the pans, undisturbed, so that the granola can clump together a bit.