love crunch chocolate peanut butter granola recipe

In a small microwave-safe bowl, add the peanut butter, coconut oil and 2 tablespoons of honey. In a large bowl, stir together the oats, peanuts, coconut sugar and salt. Preheat your oven to 350F and line a baking sheet with parchment paper. To keep the granola dairy-free, make sure your chocolate is dairy-free. You can also substitute with fine sea salt.Ĭhocolate – Last but not least, you’ll need ¼ cup of dark chocolate chips (or chunks). If your peanut butter is unsalted, you may wish to add another pinch of salt. Salt – Just ½ teaspoon of kosher salt enhances the flavor of the other ingredients. (I haven’t tested this recipe with another type of oil but butter would probably also work for a non dairy-free granola). It’s added for sweetness but it also helps the oats stick together to form clusters.Ĭoconut oil – Virgin, cold pressed coconut oil is added to help add crunch to the granola. Honey – You’ll need 3 tablespoons of honey. You can substitute brown sugar if you prefer. (A food processor or rolling pin is perfect for this!)Ĭoconut sugar – Just 1 tablespoon of coconut sugar is added for a little sweetness. You can buy chopped peanuts, or buy whole and chop or crush them yourself. Peanuts – To add to the crunchy, cluster texture, raw chopped peanuts are added to the granola. I prefer smooth peanut butter, but you can use chunky if you prefer. (I haven’t tested this recipe with shelf stable peanut butter). Peanut butter – You’ll want to use natural peanut butter for this recipe. For gluten-free granola, just make sure the oats are certified gluten-free. I like using old fashioned as the flakes are larger so it creates better granola clusters. Rolled oats – I used old fashioned rolled oats, but you can also use quick cooking rolled oats.

Love crunch chocolate peanut butter granola recipe