Peanut Butter & Chocolate Granola

Nutty and chocolatey granola. An easy, vegan-friendly granola recipe.

CLASSIC COMBO

I am sure most of us can agree that chocolate & peanut butter is a great flavour combo, right?

So rich, chocolaty and crunchy.... I think this might be my new favourite granola.

No need to say more ;) Go switch on the oven and let's get baking!

A FEW NOTES

I used a crunchy peanut butter, but you can also use smooth peanut butter.

You can always use a smooth peanut butter and add additional raw peanuts to the mixture.

WHY YOU WILL LOVE THIS GRANOLA

It is easy to make

You only need a few ingredients, and probably already have most of them in your Pantry.

It is chocolaty

It's nutty

Sweet, but not too sweet

You can control what goes into your breakfast. No high in sugar store-bought granola here.

ALTERNATIVE OPTIONS

• If you are allergic to peanuts or just not a fan, you can replace it with almond butter or any nut/ seed butter of choice.

• I used maple syrup in this recipe, but feel free to use any liquid sweetener of choice.

• Add dried fruit or other seeds

YOU WILL NEED

• old fashioned rolled oats, gluten-free certified if needed

• crunchy or smooth peanut butter

• raw peanuts (optional, but recommended if using a smooth peanut butter)

• maple or agave syrup

• cold pressed coconut oil

• a pinch of salt (reduce or omit if you are using salted peanut butter)

• organic cacao powder

• linseeds

• sunflower seeds

OTHER GRANOLA RECIPES YOU WILL LOVE

Samoa Cookie Granola

Chocolate Almond Granola

Zingy Chocolate & Lime Granola Recipe

Macadamia Granola

PEANUT BUTTER & CHOCOLATE GRANOLA

So rich, crunchy and chocolaty. Such a delicious start to the day!

Serves: 6 - 8 servings

Time: 40 minutes

INGREDIENTS

DRY INGREDIENTS

• 2 1/2 cups old fashioned rolled oats

• 1/3 cup unsalted peanuts (optional, but recommended if using a smooth peanut butter)

• 1/3 tsp salt (reduce or omit if you are using salted peanut butter)

• 2 tbsp organic cacao powder, heaped

• 2 tbsp linseeds

• 2 tbsp sunflower seeds

WET INGREDIENTS

• 4 tbsp crunchy peanut butter

• 4 - 5 tbsp maple or agave syrup

• 2 tbsp coconut oil

INSTRUCTIONS

1. Preheat the oven to 160 C

2. Line a baking tray with baking paper or a baking silicon mat.

3. Add all the dried ingredients into a large mixing bowl and mix well.

4. Add the wet ingredients to a small saucepan and heat on a low heat for a few minutes until the mixture is runny.

5. Add the wet ingredients to the dry ingredients and mix well. The mixture will look a bit dry at first, but keep mixing until everything is incorporated.

6. Pour the mix onto the backing tray and bake for 20- 25 min or until toasted to your liking. Give the granola a stir after 10 min.

7. Remove from the oven and let cool completely before transferring the granola into an airtight container. The granola should keep 2 - 3 weeks (if it lasts that long)

HAVE YOU MADE THIS?

Let me know if you made this and tag me on Instagram