Take your breakfast game a notch up with this decadent chocolate peanut butter granola. Enjoy it with milk and fruit for breakfast.
The best part about this chocolate granola is that picky kids eat all the goodness in one dish without fuss. Chocolate works like magic to uplift people’s moods and bring families together during breakfast or snack time.
Granola is so versatile, alongside breakfast it is perfect for snacking, as a topping on vanilla ice cream or any dessert, or in yogurt granola parfait.
Ingredients
Dry Ingredients
- Oats: I have used rolled oats also called old fashioned oats.
- Seeds: Pumpkin seeds and sunflower seeds are used here.
- Other Pantry Ingredients: Salt and flax meal are used for added nutrients and to enhance the flavour of granola.
Wet Ingredients
- Nut Butter: I have used peanut butter as a binding agent and for an intense nutty flavour.
- Sweetener: Maple syrup has been used to sweeten the granola.
- Oil: I have used coconut oil to help combine all the wet ingredients thoroughly.
See the recipe card for quantities.
Step by Step Instructions
Step 1: Preheat your oven to 160°C (325°F) and line a large baking sheet with parchment paper or a silicone baking mat.
Step 2: Combine the rolled oats, flax meal, pumpkin seeds and sunflower seeds in a large mixing bowl. Stir to mix the dry ingredients well.
Step 3: In a second large bowl, whisk maple syrup, coconut oil and peanut butter until well combined.
Step 4: Now add salt and cocoa powder, and whisk until well combined.
Step 5: Pour the dry mixture over the wet ingredients and mix until everything is coated.
Step 6: Spread the mixture evenly on the prepared baking sheet. Press it down with a spatula to create an even layer.
Step 7: Place in the preheated oven and bake for approximately 20-25 minutes. Make sure to stir the granola halfway through for even toasting.
Step 8: Remove the tray from the oven and let the granola cool completely. It gets crisper as it cools down.
Step 9: Once the granola cools completely, stir in chocolate chips.
Store chocolate peanut butter granola in an airtight jar for up to 3 weeks.
Substitutions and Variations
Sweetener: Instead of maple syrup you can use honey, agave nectar or any other sweetener of your choice.
Oats: For a gluten-free option, use certified gluten free oats.
Seeds and Nuts: Try different seeds and nuts such as almonds, walnuts,
Storage
Store the granola in a cool and dry place away from direct sunlight. Granola gets rancid more quickly if exposed to direct sunlight.
Tips and Tricks
Use Rolled Oats: Use rolled oats also known as old-fashioned oats for making granola because they provide a nice texture and absorb flavours well.
Low Temperature: Bake granola at a lower temperature (around 325°F or 160°C) and for a longer time. This prevents burning and allows granola to crisp up with a lovely texture.
Stirring During Baking: While baking, make sure to stir the granola halfway through for even cooking.
Use Parchment Paper or Silicone Mat: Line your baking sheet with parchment paper or a silicone baking mat to prevent granola from sticking and make cleanup easier.
Warm Nut Butter: If the peanut butter is not of pouring consistency, warm it slightly to loosen it. Heat it in the microwave for around 20-30 seconds stirring in between.
Cocoa Powder: I have used unsweetened cocoa powder, no added sugar peanut butter and dark chocolate chips. You may have to adjust the sweetener if you use any of these ingredients with added sugar.
Related
Looking for other oats recipes? Try these:
More Breakfast Recipes
KEEP IN TOUCH
Do let me know if you try this chocolate peanut butter granola recipe. If you like this recipe kindly consider rating it using stars in the comment section or on the recipe card to help more people find this recipe online. You can stay up to date by following me on Facebook, Pinterest, Instagram or subscribing to my Youtube channel. Or why not subscribe to my blog and get simple recipes straight to your inbox?
Chocolate Peanut Butter Granola
Equipment
- Parchment paper
- 1 Spoon
- 2 Mixing Bowls
- 1 Hand Whisk
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
Dry Ingredients
- 2 Cups Rolled Oats/Old Fashioned Oats
- 1 Tablespoon Unsweetened Cocoa Powder
- 2 Tablespoons Pumpkin Seeds
- 2 Tablespoons Sunflower Seeds
- 1.5 Tablespoons Flax Meal (Ground Flaxseed)
- a pinch Salt
- ¼ Cup Dark Chocolate Chips
Wet Ingredients
- ½ Cup Sugar Free Peanut Butter
- ¼ Cup Coconut Oil
- ⅓ Cup Maple Syrup
Instructions
- Preheat your oven to 160°C (325°F) and line a large baking sheet with parchment paper or a silicone baking mat.
- Combine the rolled oats, flax meal, cocoa powder, pumpkin seeds and sunflower seeds in a large mixing bowl. Stir to mix the dry ingredients well.2 Cups Rolled Oats/Old Fashioned Oats, 1 Tablespoon Unsweetened Cocoa Powder, 2 Tablespoons Pumpkin Seeds, 2 Tablespoons Sunflower Seeds, 1.5 Tablespoons Flax Meal (Ground Flaxseed)
- In a second large bowl, whisk maple syrup, coconut oil and peanut butter until well combined.½ Cup Sugar Free Peanut Butter, ¼ Cup Coconut Oil, ⅓ Cup Maple Syrup, a pinch Salt
- Pour the wet mixture over the dry ingredients and mix until everything is coated.
- Spread the mixture evenly on the prepared baking sheet. Press it down with a spatula to create an even layer.
- Place in the preheated oven and bake for approximately 20-25 minutes. Make sure to stir the granola halfway through for even toasting.
- Remove the tray from the oven and let the granola cool completely. It gets crisper as it cools down.
- Once the granola cools completely, stir in chocolate chips.¼ Cup Dark Chocolate Chips
- Store chocolate peanut butter granola in an airtight jar for up to 3 weeks.
Notes
Nutrition
Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
