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.
Ingredients
- 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)
Instructions
- 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…
Alison
Since we’re HUGE fans of your other granola recipe…I CANNOT wait to try this one! Thank you!
I hope you like it, Wendy!
Yummy! I love eating granola for a sweet snack so this is perfect
I’m curious about the flour, does that help it to clump together? I’m always disappointed when my granola falls apart into just individual oats. Either way, I love the peanut and chocolate combo – I’m going to have to try it 
Heidi–I think the flour does help, but I also think as the melted chocolate starts to harden it holds the clumps together. I noticed it was much more cohesive when kept refrigerated.
Looks like a winner! This is on the list for the weekend!
Enjoy Alyssa!
I think you should sell this commercially under the brand name Naughty Twin Sister Granola. The stuff would fly off the shelves. (In the meantime, I have a feeling it’s going to fly off my baking sheet, too.)
Ha! Cheryl, you might be onto something.
this sounds delicious and i think i have ALL of the ingredients at home. YAY! (i pinned it also… hope that’s okay)
Love it, I use coconut oil instead of butter sometimes i add butterscotch chips as well
I was just wondering what I could sub for the flaxmeal? There are no specialty stores around here at all so I’m kind of stuck on that one. :/
Jessica, wheat germ would work as a sub as well. You could also try just leaving it out. I haven’t done that before, but it doesn’t add much for flavor so you might be okay.