Instructions

• Preheat oven to 160°C (320°F). Lightly grease a large baking sheet.
• In a medium saucepan over medium heat, combine the ½ cup peanut butter (smooth or chunky) and the maple syrup listed in the ingredients. Heat, stirring constantly, until the mixture just melts and becomes smooth (about 1–2 minutes).
• Remove the pan from heat and stir in ½ teaspoon ground cinnamon and ¼ teaspoon sea salt flakes until evenly distributed.
• Add 2 cups rolled oats and mix until all the oats are thoroughly coated with the peanut butter–maple syrup mixture.
• Spread the coated oats in an even layer on the prepared baking sheet and press lightly if you prefer denser clusters.
• Bake at 160°C (320°F) for 15–20 minutes, stirring or rotating the pan halfway through baking for even browning.
• To check doneness, remove a small piece from the oven and let it cool for a few minutes: if it hardens, the granola is done; if it remains soft, return to the oven for 2–4 more minutes and test again.
• Let the granola cool completely on the baking sheet so it crisps, then break into clusters and store.