NutShed Peanut Butter Granola
3 cups organic oats
½ cup seeds of your choice
¾ cup NutShed original peanut butter
¼ cup neutral oil (we used Second Nature Organic Rapeseed Oil)
¼ cup organic agave or honey
big pinch of sea salt
½ cup freeze dried raspberries
½ cup dark chocolate chips

Heat the peanut butter, oil and agave/honey in a pot, on very low heat, and stir until they’ve just come together, maybe 1 minute.
In a bowl, combine the oats, seeds and sea salt.
Add the wet into to the dry & mix together with a wooden spoon or your hands, if you use your hands you can make little clusters that will toast beautifully. Have a taste and if you’d like it sweeter, add another tablespoon of agave/honey.
Spread the mixture out evenly on a tray and bake for around 15 mins at 160c, or until golden brown.
When your granola has cooled, crumble in the raspberries between your fingers and stir in the chocolate chips.
Store in a snap top jar for up to 3 months.
Feel free to play around with this recipe to add your favourite nuts or seeds, just stick to the same ratio of dry and wet ingredients.