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I finally found a recipe that I like!  This granola recipe allows me to play around with yummy ingredients.  Sometimes I make these with dried apricots and raisins, or almonds and peanuts, or I sometimes add flaxseeds, poppyseeds or sesame seeds.  You can be very creative.  I love adding the chocolate chipits but you can avoid the chocolate all together.
My 2 year old helps me mix this granola as well as ‘smash the nuts’ – I like using chopping nuts so my little one uses a big headed spoon and ‘smacks’ the nuts that are placed in a plastic ziploc baggie. Or you can roll the bagged nuts with a heavy rolling pin.

• 2 cups rolled oats (not instant oats)
• 1 cup chopped (‘smacked’) or whole peanuts
• 1/2 shredded coconut, sweetened or unsweetened
• 1/2 cup raisins (or dried cranberries, yogurt covered raisins etc.)
• 1/4 cup unsalted sunflower seeds (or poppyseeds/sesame seeds etc.)
• 1/4 cup chopped (‘smacked’) or whole almonds
• optional: handful of chocolate chipits

Mix all this in a large mixing bowl.

In a small pot over medium-low heat:

• 1 cup peanut butter
• 1 cup light brown sugar, packed
• 1/3 cup butter
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp salt

Heat this mixture until melted.

Pour the melted mixture over the oat base and stir until blended.
Then stir in:

• 2 eggs

Mix well and press the granola into a prepared 9×11 pan (greased & lined with parchment paper so that the paper hangs over the sides of the pan).

Bake 25 minutes in a preheated 325 degree oven, cool then place in fridge to chill before cutting.
Lift granola out of pan with parchment paper and cut into bars.

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