I think we all know that peanut butter + chocolate is an epic combo, right??
It’s not a rare occurrence to find both in my dessert, or breakfast for that matter.
Why deny yourself, you know?
This granola is both easy to whip up and pretty healthy too!
Tastiness is expected, obviously.
Like is it even possible to mess up pb + chocolate?
Okay enough with the rhetorical questions ha.
All you have to do is stir together melted unrefined coconut oil, pure maple syrup, creamy peanut butter, cacao powder, real deal vanilla extract, fragrant ground cinnamon, and pink sea salt. Mix in your old fashioned oats then bake and stir bake and stir and bake!
Cool, fold in your salted roasted peanuts, then your yummy granola will be ready to spoon into a cute little bowl.
Serve your homemade nola with creamy oat milk, perfectly ripened banana slices, more peanut butter (duh), plus a dash of cinnamon, sprinkle of hemp hearts, andd generous drizzle of melted dark chocolate if you really want to go all out—you do.
P.S. Due to the dark nature of this oaty situation it’s not exactly easy to tell visually when the granola is done. Yes I may have baked it a littlee too long the first time around, so just feel for dryness and taste. If your chocolate pb oats hang out in the oven too long they’ll start to get a tad bitter. You got this!
P.P.S. Another way to enjoy this snack is on top of a refreshing creamy smoothie, orrr even a cozy pot of oatmeal! We love options.
Peanut Butter Chocolate Granola
Ingredients
- 3 cups rolled oats
- 1/4 cup unrefined coconut oil
- 1/4 cup pure maple syrup
- 1/4 cup salted creamy natural peanut butter (no added oil or sugar)
- 3 tablespoons cacao powder
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon pink sea salt, or to taste
- 1/2 cup lightly salted roasted peanuts
Instructions
- Heat oven to 300.
- Melt the coconut oil, maple syrup, and peanut butter in a medium size pot over low heat.
- Remove from heat, then stir in the cacao powder, vanilla, cinnamon, and salt. Taste and add more salt if you wish.
- Fold the oats into the chocolate mixture. Mix until well combined.
- Spread the oat mixture onto a rimmed large metal baking sheet lined with parchment paper.
- Bake for 45 minutes, or until oats are crisp and dry. Stir every 15 minutes.
- Cool, then fold in the peanuts. Store in an airtight container.
- Serving idea: Serve with unsweetened oat milk topped with peanut butter, banana slices, cinnamon, and hemp hearts.