Chocolate Peanut Butter Granola

Take your breakfast game a notch up with this decadent chocolate peanut butter granola. Enjoy it with milk and fruits for breakfast.

Prep Time10

Cook Time25

Total Time35

Course: Breakfast, Snack

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: jar (400 gms)

Calories: 2808kcal

Author: Geetha

Equipment

1 Baking Sheet
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

Get Recipe Ingredients

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

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.

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