Description
Peanut Butter Granola with Chocolate Chips is an easy and healthy breakfast you can prep ahead of time. It’s my kids’ favorite thing to eat in a fruit and yogurt parfait, or just plain with cold milk!
Ingredients
- 4 cups Small Flake Rolled Oats
- 1 cup Shredded Coconut
- ½ teaspoons Cinnamon
- ¼ teaspoons Salt
- ½ cups Creamy Peanut Butter
- ½ cups Runny Honey
- 2 Tablespoons Oil
- 1 Tablespoon Vanilla Extract
- ½ cups Dark Chocolate Chips
Preparation
Preheat oven to 320°F. Evenly spread oats on a rimmed baking sheet and toast in the hot oven for 10 minutes.
While oats are toasting, mix coconut, cinnamon and salt int a large mixing bowl. Once oats are done toasting, add them to the bowl and mix them in carefully.
Combine peanut butter, honey, oil and vanilla extract in a medium saucepan. Warm on medium-low heat (do not heat too much or the mix will seize and get lumpy). Stir warmed wet ingredients into the dry ingredients until fully combined. (If your oats happen to soak up a lot of liquid, you may need to add another tablespoon of oil if it seems dry.)
Spread the granola mix on the rimmed baking sheets! For extra-crunchy granola and faster baking, divide it between two pans. Bake for around 20 minutes or until golden brown.
Sprinkle the chocolate chips over the hot granola (do not stir!) and let it sit untouched until it has fully cooled and the chocolate is hard. (See related blog post for an alternate way to add chocolate chips.)
Store in an airtight container for up to a week (I find it tends to lose its taste after then—but ours barely ever lasts that long anyway!)
