Peanut Butter Granola

READY IN: 1hr 5mins
YIELD: 9 cups




  • Position the racks in the top and bottom thirds of the oven; preheat the oven to 300 degrees.
  • Mix the oats, wheat germ, sunflower seeds, powdered nonfat dry milk, and cinnamon in a large bowl and set aside.
  • Whisk the brown sugar, apple juice, molasses, and honey in a medium saucepan until the sugar dissolves.
  • Whisk in the peanut butter until creamy.
  • Pour the mixture over the dry ingredients and toss well with a wooden spoon. This takes quite a while because the mixture is a bit stiff and there's no added oil.
  • Spread the granola onto two large, lipped baking sheets over parchment paper and bake for 20 minutes, stirring twice at seven minute intervals.
  • Stir in the nuts and reverse the sheets top to bottom and back to front.
  • Continue baking until dry, lightly browned, and very aromatic, about 25 more minutes, stirring often.
  • Remove from the oven and place on wire racks for 5 minutes, and then stir 1/2 cup of raisins into the mixture on each sheet.
  • Cool completely, about two hours.
  • Transfer to covered bowl and store at room temperature for up to 1 month.