If I could cram chocolate and peanut butter into my daily life I would. Luckily this amount of granola lasts me about 7 days! It's super simple to make, full of fiber and healthy fats, and tastes delicious!
If you want to make your own peanut butter or almond butter (cheaper than storebought!!), click here:
Recipe:
Ingredients:
Chocolate Granola:
~¼ cup + 2 Tbsp. natural almond butter (explained in directions)
~2 Tbsp. maple syrup or honey
3 Tbsp cocao/cocoa powder
¼ cup mini chocolate chips (optional)
Peanut Butter Granola:
2 cups old fashioned oatmeal
¼ cup + 2 Tbsp. natural Peanut butter (explained in directions)
~2 Tbsp. maple syrup or honey
¼ cup chopped peanuts
Directions:
Preheat oven to 325°F.
To make chocolate granola:
Combine oatmeal and cocoa/cacao powder in a medium bowl.
In a ½ cup measuring scoop, fill it 2/3 full with natural almond butter. Fill the rest of the ½ cup with maple syrup/honey. Pour the wet into the dry ingredients and mix well to combine. Taste and add more sweetener if desired.
Spread ~1/2 inch thick onto half a baking sheet lined with parchment paper.
To make peanut butter granola:
Combine oatmeal and cocoa/cacao powder in the same medium sized bowl you made the chocolate granola in.
In a ½ cup measuring scoop, fill it 2/3 full with natural peanut butter. Fill the rest of the ½ cup with maple syrup/honey. Pour the wet into the dry ingredients and mix well to combine. Taste and add more sweetener if desired. Mix in peanuts, of desired.
Spread ~1/2 inch thick onto the other half of the baking sheet lined with parchment paper (next to the chocolate granola).
Bake for 20 minutes on the middle rack.
Let granola cool 10 minutes and sprinkle on chocolate chips, if desired.
When completely cool, store in an airtight container at temperature for up to 2 weeks, can be frozen up to 3 months.
Recommended servings: As cereal (soak ~1/2 cup in milk for 5-10 minutes to soften before eating). On protein smoothies or smoothie bowls.
Makes ~4-5 cups.
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