Ever since the 1960s, when they started adding fruit and nuts to it, granola has been synonymous with health food and hippies. Though, modern granola is miles from being a health food, drenched in honey and filled with preservatives—not the granola I grew up eating between my monthly baths at the commune and fire juggling classes! Only joking. Yet, I do miss the less sweet, less processed granolas. They’re all cherry-vanilla-maple-nut-honey-cream-chrunch flavors.

As kids we’d sprinkle plain granola inside a toasted peanut butter and jelly or peanut butter and banana sandwich. It gave the sandwich a satisfying crunch with every bite. I was shocked to learn later on in life that no one else ate pb&js in such away, let alone toast them. What’s wrong with the world!? Recently I got it into my head to fuse the two things: pb&j, meet my dear friend awesome granola pants.  Now lets have a party, meet me at the drum circle.

Peanut Butter and Jelly Granola (makes about 8 servings)

Preheat your oven to 350°F. In a saucepan heat the peanut butter, sugar, oil, and agave until just melted. Add the flax meal and beat a couple times with a whisk. In a large bowl mix the oats, peanuts, and seeds. Pour the melted peanut butter mixture over the dry oats and stir until everything is thoroughly coated.

Spread the granola on to a cookie sheet and bake for 15-20 minutes. Remove a couple times during this time to stir and flip the granola, as one side can quickly burn. Allow to cool completely on the pan. Sprinkle on dried cranberries and/or raisins, then transfer to an airtight container. Eat on a sandwich, as a trailblazing snack, or drenched in homemade almond milk!