Peanut butter and chocolate are a perfect combination. Could we all agree?
Now, let’s talk about how delicious this granola really is! Peanut buttery oats are sprinkled with dairy-free chocolate chips. It’s just like Christmas in your mouth.
Only six ingredients are needed, and it takes about 30 minutes. You probably already have the ingredients on hand. These are the best recipes.
Warm peanut butter with olive oil, maple syrup, or sweetener.
Pour on the oats and toss
Bake until golden brown
Add chocolate chips to your cool and delicious!
You will love the taste of Peanut Butter Chocolate Chip Granola. (A secret?) It’s like eating a chocolate bar for breakfast.
Ingredients
- Three heaping cups of rolled oats for gluten-free eaters
- 2 tbsp organic Cane Sugar (or sub-granulated).
- 1/4 cup olive, avocado, or melted coconut oil
- 1/4 cup natural creamy salted peanut butter
- 1/4 cup maple or agave syrup (or honey if you’re not vegan).
- You can use mini chocolate chips or dark chocolate chips in place of 1/3 cup.
Instructions
- Preheat oven to 340 degrees F (171 C).
- Combine oats with sugar in a large bowl. This will give the finished product a little more sweetness and crispiness. If you are sugar-conscious, this step is optional. But I do recommend it!)
- In a small saucepan or skillet, warm the peanut butter with oil and maple syrup (or agave) until well combined.
- Pour the oats over and mix quickly. Add more oats if it seems too wet (mine was perfect).
- Spread evenly onto a large baking tray (or two smaller baking sheets). Bake for 18-22 mins or until golden brown. It tends to brown rapidly near the end. Important: Toss the mixture once at 15 minutes to ensure an even bake.
- Remove from the oven, gently toss to release heat, and allow to cool on the pan.
- Add chocolate chips to the mixing bowl (or storage container) and stir.
- My favorite is to drink Almond Milk. Sliced bananas bring it to a new level.
- The product will be kept for two weeks. After that, freeze.
