Peanut Butter & Carob Chip Granola
Whether you’re looking for an easy breakfast, or a sweet yet healthy snack, this Peanut Butter & Carob Chip Granola is a perfect choice. It contains good-for-you ingredients and is easy-to-make.
Servings 6.5 cups
Ingredients
- 2 cups gluten-free oats can sub regular oats if gluten isn’t as issue
- 2/3 cups roasted peanuts, chopped preferably salted
- 1/4 cup chia seeds
- 1/4 cup unsweetened, shredded coconut
- 6 Tbsp (same as 1/4 cup + 2 Tbsp) unsweetened, natural peanut butter I use salted
- 1/2 cup pure maple syrup
- 1/4 cup melted coconut oil
- 1 tsp organic vanilla extract
- 1/2 tsp sea salt if using unsalted peanuts or peanut butter, add more salt to taste
- 3/4 cup sweetened carob chips or sub non-dairy chocolate chips. Ensure soy-free, if necessary.
Instructions
- Preheat the oven to 275° F.
- Add oats, chopped peanuts, chia seeds, and coconut shreds to a mixing bowl and stir.
- In a separate mixing bowl, add the peanut butter, maple syrup, coconut oil, vanilla, and sea salt. Whisk to combine.
- Stir the mixed, dry ingredients into the bowl with the wet ingredients. Continue to stir until completely combined and no dry spots can be found.
- Line a large baking sheet with parchment paper (or oil a baking sheet with coconut oil) and pour the granola over it. Using a silicon spatula, spread the granola evenly across the baking sheet and press down firmly to pack the granola. You want it firm and even.
- Bake for 30 minutes. Stir the granola, then spread it back out on the baking sheet and press it back down. Return the granola to the oven and continue to bake for another 30 minutes.
- Remove from the oven and let cool completely on a wire rack. Once cool, crumble the granola into a bowl and stir in carob chips. Store in an airtight container for up to seven days.