chocolate and peanut butter granola

Chocolate & Peanut Butter Granola

Authordanieldiver
Rating

My chocolate and peanut butter granola is crunchy, smokey and gorgeous. I make a big batch of this on a Saturday morning, and it lasts all week, plus it scents the house with the cosiest warm scent. It is just what I need weekdays after an early gym session to replenish energy levels. I prefer not to add dried fruits but rather to add fresh berries and fruit as I eat.

ShareTweetSaveShareShareBigOven
chocolate and peanut butter granola
Yields12 Servings
 500 g rolled oats
 30 g Cocoa powder
 50 tbsp cacao nibs
 50 g flaked almonds
 1 tsp sea salt
 100 g Smooth peanut butterYou can use any nut butter you like
 100 ml maple syrup
 4 tbsp olive oil
1

Heat oven to 180°C/ 160°C fan. Line a large baking tray with baking paper.

2

In a large bowl mix together the dry ingredients. Oats, cocoa powder, cacao nibs, flaked almonds and salt.

3

In another large bowl combine the wet ingredients peanut butter, maple syrup and oil. Mix until smooth and runny. Add the bowl of dry ingredients to the wet and stir until the dry ingredients are completely coated. Tip the oats out onto the prepared baking tray and spread out to create an even layer. Pop into the oven for 10 minutes then remove give the oats a mix and turn over with a spatula and return to the oven for a further 10 minutes.

4

Allow to cool completely on the baking tray before transferring to an air tight container to store. I like to eat with Greek yoghurt and fresh berries. Will keep in an air tight container for up to 4 weeks.

Ingredients

 500 g rolled oats
 30 g Cocoa powder
 50 tbsp cacao nibs
 50 g flaked almonds
 1 tsp sea salt
 100 g Smooth peanut butterYou can use any nut butter you like
 100 ml maple syrup
 4 tbsp olive oil

Directions

1

Heat oven to 180°C/ 160°C fan. Line a large baking tray with baking paper.

2

In a large bowl mix together the dry ingredients. Oats, cocoa powder, cacao nibs, flaked almonds and salt.

3

In another large bowl combine the wet ingredients peanut butter, maple syrup and oil. Mix until smooth and runny. Add the bowl of dry ingredients to the wet and stir until the dry ingredients are completely coated. Tip the oats out onto the prepared baking tray and spread out to create an even layer. Pop into the oven for 10 minutes then remove give the oats a mix and turn over with a spatula and return to the oven for a further 10 minutes.

4

Allow to cool completely on the baking tray before transferring to an air tight container to store. I like to eat with Greek yoghurt and fresh berries. Will keep in an air tight container for up to 4 weeks.

Chocolate & Peanut Butter Granola

Aboutdanieldiver

Food enthusiast and gym junkie. Love all things food and drink. Sharing recipes, cooking, eating and talking food.

2 Comments

Leave a comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: