Let me just start by saying that this is not really healthy granola. It’s more like granola’s naughty twin sister. She’s a little more fun, slightly dangerous, but you probably don’t want to hang with her all the time. Trust me on this.
It’s no secret that the PB & chocolate combination is a favorite around our house. Unsure of how this recipe would turn out the first time, I didn’t mention that I was making it, but as it baked in the oven, the boys floated into the kitchen on the scent of chocolate and peanut butter. Like moths to a flame. It barely had time to cool before they were eating it by the handfuls, straight off the baking sheet.
I found the original recipe on the Earth Balance web site, but made my own adjustments using whole wheat pastry flour and adding in some chopped peanuts for crunch. The key to making a good granola is to make sure you leave it in the oven long enough. Otherwise you’ll have rubbery granola, and no one wants that.
- 1 cup old fashion oats
- 1/4 cup whole wheat pastry flour
- 1/4 cup flaxmeal
- 1/2 teaspoon salt
- 1/2 cup chopped peanuts
- 2 tablespoons creamy peanut butter
- 1 tablespoon butter, melted
- 2 tablespoons maple syrup
- 1/3 cup chocolate chips (milk chocolate or semi-sweet)
- Preheat oven to 350 degrees. In medium bowl, mix together oats, flour, flax, salt and chopped peanuts. Add in wet ingredients. Stir until well combined and the consistency of wet sand. Spread evenly on a parchment lined baking sheet. Bake for 10 minutes. Stir and bake for another 8 minutes or until golden brown. Remove from oven and add in chocolate chips stirring until melted and coating granola evenly. Allow to cool. Store in the refrigerator in an airtight container.
adapted from recipe found on Earth Balance
Good luck getting them that far, our batches barely made it off the baking sheet. Don’t’ say I didn’t warn you…