Recipe Sharing: PB Granola

Found this recipe in Southern Living in January and made up a batch this weekend, with a few variations noted below. It's good! After it cooled, I bagged it in 1/2 cup servings in snack-sized ziplock bags for easy snacks or breakfast yogurt/oatmeal toppings. Enjoy!

Peanut Butter Granola
Yield: 6 cups

Ingredients

• 3 cups uncooked regular oats
• 1/2 cup dry-roasted peanuts
• 1/2 cup sweetened flaked coconut (I substituted pecans here)
  
• 3 tablespoons sesame seeds
• 1/2 cup creamy peanut butter (I used light PB)
  
• 1/2 cup firmly packed brown sugar
• 1/4 cup butter (I used light butter)
  
• 1 tablespoon light corn syrup
• 1/4 teaspoon salt

Directions
Preheat oven to 350°. Toss together oats, peanuts, coconut, and sesame seeds in a large bowl. Cook peanut butter, brown sugar, butter, corn syrup, and salt in a small saucepan over medium heat 3 minutes or until smooth. Stir peanut butter mixture into oat mixture until blended. Spread mixture in a single layer on a lightly greased, aluminum foil-lined 17- x 12-inch jelly-roll pan. Bake 20 minutes or until lightly golden, stirring after 10 minutes. Transfer to wax paper, and cool completely (about 20 minutes). Serve with vanilla yogurt and sliced bananas.