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Peanut Butter Chocolate Chip Granola
x 1
Will keep fresh in an air tight container for up to two weeks. It's wise to freeze after that, but we don't and it's totally fine.
2 tablespoons organic cane sugar or sub granulated
1/2 cup sliced almonds approximate measurement
1/4 cup melted coconut oil
1/4 cup creamy natural salted peanut butter
1/4 cup maple syrup or agave nectar or sub honey if not vegan
1/3 cup dairy-free dark or bittersweet chocolate chips minis would work great, too!
Preparation
Preheat oven to 340 degrees F (171 C).
In a large mixing bowl, combine oats and sugar.
Warm peanut butter, oil, and maple syrup in a small skillet or saucepan (or just use a microwave) until thoroughly combined and pourable.
Pour over oats and toss/stir to combine.
Spread evenly on a large baking sheet (or two small baking sheets) and bake for 18-22 minutes, or until evenly golden brown*.
*Kate's oven: bake 15 mins, toss and bake another 15 mins.
Toss once around the 15-minute mark to ensure even baking.
Remove from oven, toss gently to release heat and let cool completely on the pan.
Transfer to mixing bowl or storage container and add chocolate chips (optional) and stir or shake.