Peanut Butter Chocolate Granola ⋆
Tags: Breakfast | Prep time: 10 minutes | Cook time: 25 minutesIngredients
- 4 cups oats
- ½ cup smooth peanut butter
- ½ cup maple syrup or simple syrup
- 1 tsp vanilla extract
- 3 tbsp dark cocoa powder
- ½ tsp salt
- 1 tbsp cinnamon
- Optional:
- ½ cup crushed walnuts, almonds, or other nuts
- ½ cup dark chocolate chips
- ½ cup dried fruit
Cooking Directions
Preheat oven to 350 °F.
In a saucepan, add the syrup, peanut butter, and cinnamon. Mix on low heat until the peanut butter is thoroughly melted and the mixture is combined.
Add cocoa powder, salt, and cinnamon to the peanut butter mixture. Stir until combined.
In a large bowl, combine the oats and peanut butter/syrup mixture. If adding nuts, do so here. Stir to coat the rolled oats.
On a parchment lined sheet pan, spread the oats in a single layer. Try to make sure they are well spread out, since that will help with removing moisture during the baking process.
Bake for 20-25 minutes or until it is slightly firm in the center. The oats will feel just a little bit hard on the outside, but will squish slightly under pressure. That’s what we want—they will harden after cooling.
Allow to cool completely to room temperature and then break it up into pieces of your desired size. If using chocolate chips or dried fruit, add it here. Alternatively, store those separately.
Notes
I usually double this recipe and eat it for breakfast for 2-3 weeks. Works great on yogurt with fresh or dried fruits and nuts.
Originally I used coconut oil for this recipe, but I found that it separated out too much to be useful. I find that peanut butter works much better for mixing, especially when making the double recipe.
If making a double recipe, spread the oats across two sheet pans and bake for about 25 minutes. Swap positions of the pans halfway through to ensure evenness.