PB Granola

Aug 2, 2020 | Breakfasts and smoothies, Recipes

You guys need to be making a batch of this stuff once a week. It’s seriously that good. Over the years, Israel has really stepped up its yogurt game. The Dannon Pro Yogurts are really excellent, and makes me miss Chobani Greek yogurt a bit less. But the problem is always what to pair the yogurt with. In the US the supermarkets are flooded with options: gluten free, naturally sweetened, a variety of flavors. Here, I find most are over-loaded with sugar, and the quality is never amazing. I acknowledge I def haven’t seen them all, so if you have found an amazing brand, please do tell!

That’s where this recipe stemmed from. Just really felt the need to elevate my morning yogurt bowls, and wanted to be able to have an option that punched in a balance of macronutrients without too much sugar. So this recipe actually uses a combo of mashed banana and agave to sweeten the batch. Also, who doesn’t love peanut butter. Thought this was a mandatory flavor to try out. And it worked.

I included mulberries as my dried frut because it is a super food in all senses. Aside from the antioxidant power attributed to most berries, the mulberry is an excellent source of plant based protein (12 grams of protein in a cup!), and can improve digestive health, help with heart health, and even contributes to good skin and hair health. I was pretty excited when I found Navitas Naturals Mulberry at Nitzat Haduvdevan, so really wanted to feature it in this recipe. But obviously it’s not the easiest ingredient to come by, and raisins or dried blueberries or even cranberries will work just fine. A mix and match would also be fabulous.

In terms of storing, I like to store the granola in an air tight container for up to a week, but I wouldn’t worry…this stuff goes fast! Hope you guys enjoy as much as my family does!

About Me

I’m Liat, a certified Nutritional Therapy Practitioner and dietician in training. My goal is to help you navigate healthy living and real food eating here in Israel. To help you navigate labels and certifications on our food products and source out the most nutrient dense options Israel has to offer. Happy navigating fellow fresh sabras xoxo

PB Granola

Servings: ~ three cups

Dry Ingredients:
1/2 cup slivered almond
1/2 cup cashews
2 cups old fashioned oats
2 tbsp chia seeds
2 tbsp hemp seeds
3 tbsp mulberries (or any dried fruit mix and match of choice)
3 dates, chopped
optional: 1/4 cup dark chocolate chips

Wet Ingredients:
1/4 cup peanut butter
1/4 cup agave (sub with honey or maple syrup)
1 small banana, mashed well
2 tbsp coconut oil


1. Preheat oven to 165 degrees Celcius and line a baking tray with parchment paper or silicon mat
2. In a large mixing bowl, mix together all the dry ingredients and set aside
3. In a separate microwave safe bowl, or measuring glass, combine all the wet ingredients until fully incorporated. microwave on high for 1-2 minutes or enough to liquify the mixture
4. Pour the wet ingredients into the dry, and mix quickly to fully coat all the ingredients
5. Spread onto prepared baking sheet, ensuring that there is one single layer spread out
6. Bake in the preheated oven for 30-40 minutes (depending on how crunchy you like your granola), mixing every 10 minutes to ensure even baking
7. Allow to cool completely on baking tray before breaking into granola clusters. Store in an air tight container for up to one week

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