Description
Adapted from Gluten Free Mommy, this granola is a dessert masquerading as breakfast. Is this a problem? I didn’t think so!
Ingredients
- 2 cups Certified Gluten Free Or Regular Oats
- ½ cups Smooth Peanut Butter
- ½ cups Nutella
- ¼ cups Flax Seeds
- ¼ cups Sunflower Seeds
- ¼ cups Raisins
- ¼ cups Milk Chocolate Chips
- ¼ cups White Chocolate Chips
- ½ cups Sliced Almonds
- ¼ cups Light Agave Nectar Or Honey
- 1 teaspoon Vanilla Extract
- 4 Tablespoons Coconut Oil, Melted Or Olive Oil
Preparation
Preheat oven to 300ºF.
Mix wet and dry ingredients in separate bowls to ensure each are thoroughly combined. Once mixed, combine all ingredients into one bowl and mix to make sure that all of the dry ingredients are covered in the peanut butter and Nutella goodness.
Spread mixture in a baking sheet or glass baking dish lined with parchment paper and bake for about 30 minutes.
Once baked, cool for at least 20 minutes and store in a sealed container. I assume that it will keep for a few days in the refrigerator, but don’t expect it to last that long.
