MIX: Preheat the oven to 300 F / 150 C. Measure the peanut butter and preserves into a microwave safe mixing bowl. Warm gently in 30 second increments until the peanut butter softens enough to be stirred through the preserves and combined. Add the quick cooking oats, roasted peanuts and ground cinnamon to the bowl; stir with a flat spatula. It will look a little too dry at first, but the mixture will come together as you cut the peanut butter through the oats. Stir until the mixture is thoroughly combined and the peanuts spread throughout.

PRESS: Line a rimmed baking sheet with parchment paper so that it overlaps slightly. Scrape the granola mixture into the center of the lined sheet. Press down on the granola mixture so that it spreads from the center out towards the edges of the sheet in a single layer that’s the same approximate thickness as the peanut pieces. Loosely press the edges together so that no pieces break off – we’re aiming for one large piece of granola bark here.

BAKE: Place the granola into the oven on the center rack and back until the edges are just starting to get a little toasty golden, about 20 – 25 minutes. Use a fish slice or large flat spatula to flip the granola over in about 4 or 5 large pieces, so that the outer edges are flipped into the center and the now golden brown underside of the granola is facing upwards. Return to the oven for another 5 – 10 minutes. You will know when the granola is done when it is dry to the touch with a bit of spring. It will still look soft, but will firm up as it cools. The finished granola will be lightly golden with a few darker spots around the edges, if at all.

COOL: Remove the granola from the oven and place the sheet on a trivet to cool until the granola is no longer warm to the touch. It will continue to crisp up as it cools, so leave it in those nice large pieces until then! Once the granola is fully cool and crisp, break it up into clusters as large or crumbled as you like.