Making homemade granola isn’t as difficult as it might seem, and making a larger batch can last for weeks in an airtight container. This granola might help with any chocolate cravings you have and would be great over some Greek yogurt to up the protein for breakfast. You could also try it with low fat milk or high protein plant milk with added chia seeds for extra fiber. Enjoy!
Ingredients:
1 ½ cups rolled oats (not quick or steel cut)
2 tablespoon unsweetened cacao powder
⅛ teaspoon kosher sea salt
2 tablespoon extra virgin olive oil
2 tablespoon natural salted peanut butter
2 tablespoon maple syrup
½ teaspoon vanilla extract
¼ cup unsalted peanuts
¼ cup bittersweet chocolate chips (70%)
Flaky salt to finish (optional)
Preheat oven to 300°F. Line a sheet pan with parchment paper and set aside.
Add oats, cacao powder and sea salt to a large bowl and mix until well combined.
Add oil, peanut butter, maple syrup and vanilla to a liquid measuring cup. Heat for 30 seconds and stir well with a fork.
Pour the liquid ingredients into the dry ingredients and stir until mixture evenly coats the dry ingredients. Transfer to the sheet pan and bake for 45 minutes, turning pan once halfway through.
Once the granola is done baking, remove pan from oven and top with a pinch of flaky sea salt (optional). Let cool completely.
Add peanuts and chocolate chips and toss everything together. Store in an airtight container for up to one week, or in the freezer for up to one month. Makes 8 servings.
Cooking Notes:
Cacao powder and cocoa powder can be used interchangeably here as long as whatever you use is unsweetened.
If you can’t find bittersweet chocolate chips (or don’t like them), sub whatever you like! Just know that the sweetness level will change.
Nutrition facts per serving:
Calories: 157, Total Fat: 10g, Saturated Fat: 2g, Cholesterol: 0mg, Total Carbohydrate: 15.5g, Fiber: 2.5g, Sugar: 5g, Protein: 4g
Printable recipe available at:
https://foodandnutrition.org/blogs/stone-soup/crunchy-chocolate-peanut-butter-granola/
