We are already in autumn and it seems that the temperatures drop, although luckily, here in the south there are sunny and hot days throughout the year. Those days I am the happiest person in the world, it’s nice that in the middle of winter you enjoy a sunny and relatively hot day, although it is also cold here, do not think that we are in the Caribbean, we would like more! And for those days that recharge our batteries and make the cold more bearable, I recommend this peanut butter granola with jam and ice cream, it is ideal for those with a sweet tooth. If you are lucky enough to be in Spring (maximum level envy!) You can’t miss it either.

If you live in a place where it is cold, you can replace the ice cream with any hot, cold or seasonal milk, I personally like seasonal or cold milk better, but if you drink it hot it can help you warm up while enjoying a delicious breakfast (or snack).



Para la granola:

  • 2 tazas de copos de avena (200 g)
  • 1/2 taza de ar├índanos secos (75 g)
  • 1 taza de avellanas (150 g)
  • 2 cucharadas de agua
  • 1 cucharaditas de extracto de vainilla (opcional)
  • 2 cucharadas de aceite de coco
  • 1/3 taza de sirope de arce (100 g)
  • 1/3 taza de mantequilla de cacahuete (90 g)

Para la mermelada:

  • 1 taza de ar├índanos (150 g)
  • 2 cucharadas de agua
  • El zumo de 1/4 de lim├│n
  • 6 cucharadas de az├║car de coco
  • 1 gramo de agar agar (0.05 onzas) (opcional)


For the granola:

  1. Preheat the oven to 160┬║C or 320┬║C.
  2. In a bowl, mix the oats, dried cranberries and hazelnuts. You can chop the hazelnuts or add them whole.
  3. In a saucepan add the water, vanilla extract (optional), coconut oil, maple syrup and peanut butter. Stir and cook over medium heat until ingredients are fully incorporated but not boiling.
  4. Pour the liquid mixture over the dry ingredients and stir with a spoon.
  5. Place the granola on a baking sheet lined with parchment paper and bake for 25 minutes.
  6. When 10 minutes have passed, take out the tray and with the help of a spoon or spatula stir the granola so it doesn’t stick too much.
  7. After another 10 minutes, stir again .
  8. When the 25 minutes have passed, remove the tray from the oven and let it cool. Ideally, store it in an airtight container at room temperature in a cool, dry place and consume within 15 days.
  9. Serve with vegan ice cream and jam on top.< /li>

For the jam:

  1. Put the blueberries in a saucepan along with the water , lemon juice and sugar. Cook over medium heat for about 30 minutes.
  2. To thicken it, we added a little agar agar, but it’s optional.
  3. When the jam is cold, store it in the fridge in a closed jar.
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