My mom’s birthday is coming up, and I wanted to make a granola that she’d especially appreciate. I know she’s a big fan of peanut butter. And whenever we’re at Whole Foods, she has to splurge on Endangered Species dark chocolate. She likes it at around 72%, so it’s a little sweet but mostly just intensely chocolatey. What I love about Endangered Species chocolate is that they help support sustainable farming and environmental protection. They also donate 10% of their net profits to organizations that aid the planet. Plus each of their chocolate bars has a picture of a beautiful animal on the wrapper! What’s not to love?
So my mom likes peanut butter, as well as chocolate. And who doesn’t like both peanut butter and chocolate combined? I decided to go for it and smash the two flavors together to create a sort of simple, yet tasty granola. The result is crispity, crunchity, peanut buttery…but much healthier than Butterfingers! Peanut butter is packed with protein. Dark chocolate has been found to be a natural source of antioxidants. And this granola is sweetened only by agave and pure vanilla, so it’s obviously much less sugary and fattening than candy. That makes it a great breakfast or anytime treat.
The only thing I would change about this granola would be to make it a bit sweeter. However, the current level of sweetness is just fine when enjoyed with some sweet yogurt!
I tried it with Chobani Greek banana yogurt and sliced bananas: tangy, sweet, salty and chocolatey all in one bowl!
Also great with Chobani “Flip” Peach Pistachio yogurt.
Peanut Butter Chocolate Chunk Granola
made using guidelines from ambertheblack.com
makes about 3.5 cups
- 2 cups Bob’s Red Mill brand 5-grain rolled hot cereal
- 1/2 tsp salt
- pinch cinnamon
- 1/4 cup peanut butter
- 1/4 cup organic light agave syrup
- 1 tsp vanilla extract
- 1/2 cup roasted and salted peanuts
- 1/2 of an Endangered Species 72% cocoa dark chocolate bar
Preheat oven to 350 Fahrenheit. Line a cookie sheet with aluminum foil, and apply nonstick spray.
In a large bowl, combine the dry oats, salt, and cinnamon. Toss.
Heat peanut butter in microwave for about 30 seconds to soften it slightly.
In a saucepan, combine softened peanut butter and agave syrup. Heat to low, stirring constantly for a few minutes, until the mixture is blended as much as possible. Then let it heat for another minute, or until bubbles form around the edges.
Remove from heat. Pour agave and peanut butter mixture into oat mixture. Add vanilla. Mix well until oats are entirely coated with the wet mixture.
Spread coated oats across prepared cookie sheet. Bake at 350 Fahrenheit for 10-15 minutes or until crunchy, stirring every 8-10 minutes.
Remove from oven. Let cool for a few minutes, then add peanuts. Chop the dark chocolate into small chunks and add them to the mixture. Mix.
And you’re all set! Happy birthday mom! (P.S.: it doesn’t have to be your birthday to enjoy peanut butter and chocolate for breakfast.) 🙂