Video
Chocolate Peanut Butter Granola
Ingredients
- 3 cups (325g) rolled oats
- ½ cup (65g) whole roasted peanuts
- ½ cup (70g) whole raw almonds, coarsely chopped
- ½ cup (70g) finely chopped roasted peanuts
- ¼ cup (40g) sunflower seeds
- ¼ cup (25g) cacao nibs (optional – can replace with more oats)
- 3 tablespoon (42g) coconut oil
- ⅓ cup (80ml) natural unsalted creamy peanut butter
- ¼ cup (60ml) honey
- 3 tablespoon (45g) packed light brown sugar
- 3 tablespoon (18g) cocoa powder (I prefer this Dutch cocoa or this one)
- 1 tablespoon (15ml) water
- ¼ teaspoon salt
- ¾ cup (80g) chopped dates (optional – can omit. Note, they will get more hard and chewy so if you prefer them to still be soft you can add them after the granola is baked and cooled)
- ½ cup (85g) mini dark chocolate chips
Instructions
- Combine rolled oats, whole peanuts, chopped almonds, chopped peanuts, sunflower seeds and cacao nibs in a large bowl. Mix it all together so it is evenly blended.
- Combine coconut oil, peanut butter, honey, brown sugar, cocoa powder, water and salt in a small saucepan over medium heat and stir constantly just until the coconut oil is completely melted and the mixture is smooth.
- Pour the wet ingredients into the bowl with the oat mixture and mix thoroughly until everything is well coated. Add chopped dates and mix them in. Note – you may want to add the dates after the granola has baked if you prefer them to be very soft.
- Spread the granola onto a large 12x17-inch baking sheet in an even layer. You can line it with parchment paper if you are worried about sticking, but I often just press it into my non-stick or seasoned baking tray. Press it down firmly into the pan corner to corner.
- Place in a cold oven and turn it on to 325°F. Once it reaches temperature (i.e. once it is pre-heated), continue to bake undisturbed for 10 minutes, then rotate the pan and continue baking for 10 minutes until golden brown. It will still feel soft, but it should not feel tacky. Turn the oven off and leave it in for another 10 minutes to dry out and crisp up. Remove from the oven and sprinkle the chocolate chips on top.NOTE: if you prefer a looser granola, toss it halfway through baking when you go to rotate the pan.
- Let cool COMPLETELY to room temperature before lifting it off of pan. It will firm up as it cools and then you will be able to break it into large clusters. Use a firm spatula or flat wooden spoon spatula to get underneath the granola, lift it and break it up. The chocolate chips should still be slightly soft even when the granola is cooled and the chocolate will coat the granola as you stir it. Store it in airtight jars or containers in a cool dry place.
