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PBJ Granola

You’d be missing something, really, if you made Charla Kramer’s granola recipe without visiting her Echo Bend farm overlooking Upper Herring Lake south of Frankfort in Benzie County. On their prolific acres Charla and her husband Tom Kramer (yep, the morning voice you’ve heard on Interlochen Public Radio), produce a sustainable mélange of veggies, poultry, pork, cut flowers, eggs, honey, jam and maple syrup too. And somehow Charla finds time to bake bread and make granola. The Kramers sell their cornucopia through CSA subscriptions and a roadside stand. Pick up Echo Bend honey and dried strawberries and entice the kids out of bed with this PBJ granola on a morning when the first frost is settling into Northern Michigan’s hills.

Ingredients

  • 4    cups oats
  • 1    cup peanuts, chopped
  • 1    cup wheat germ
  • 1/2   cup flax seed
  • 1/4   cup brown sugar
  • 1    teaspoon salt
  • 1/3 cup Echo Bend Honey
  • 3/4    cup peanut butter
  • 1/3  cup water
  • 1     cup Echo Bend all-natural dried strawberries

Preparation

Preheat oven to 300 degrees. Combine all dry ingredients, except for dried fruit. Make a well and add honey, peanut butter, and water. Mix until dry ingredients are evenly coated. Spread in an even layer on a large jelly roll pan. Toast in oven for 40 minutes or until golden brown and crisp, stirring every 10 minutes. Let cool completely. Stir in dried strawberries. (If you want to go for a Banana Split Special, add dried banana chips and mini chocolate chips!)