Crunchy Peanut Butter Granola
Serves 810 mins prep30 mins cook
This crispy, crunchy peanut butter granola tastes like a chocolate peanut butter cup in breakfast form. Made with natural peanut butter in 10 minutes of active time, it can be gluten-free, dairy-free, vegan, and refined sugar-free.
0 servings
What you need
tbsp maple syrup
tbsp creamy peanut butter
cup sunflower oil
tsp water
tsp vanilla extract
tbsp brown sugar
tsp fine sea salt
cup blanched almonds
tbsp cacao nibs
Instructions
0 Place a rack in the center of the oven and preheat to 350ºF. Line a rimmed baking sheet with parchment paper. 1 In a large bowl, whisk together the maple syrup, peanut butter, sunflower oil, water, and vanilla. Stir in the oats, brown sugar, salt, almonds, and cacao nibs, stirring well to coat. Spread the oat mixture evenly over the baking sheet. 2 Bake the granola until the oats are golden and dry, 20-30 minutes, stirring it gently if the edges are browning too quickly (less stirring means clumpier granola so you might not need to stir). You can test the granola by placing a small spoonful on the counter; if it crisps when it cools, it's ready. 3 Let the granola cool completely, then stir in the chopped chocolate. Store airtight at room temperature for up to 1 month. Enjoy with milk or yogurt, or over ice cream for dessert.View original recipe