Yep, you read that right, two granola recipes in one week. LOL Some may say I am consumed with this new found freedom of making my own…and you would be right!
The possibilities are endless. I can't wait to make the next batch and I have barely started with this new one.
Because it taste so dang good ! It's a great gluten free snack for me. I don't feel guilty eating it. The texture is awesome. My list is quite long…LOL
For this version I wanted to try chocolate. I had a few dark chocolate chips left over from making the Jaffa Cakes. As I was putting it together, it reminded me of a no bake cookie…only I used some different sweeteners like honey and maple syrup.
Recipe: Dark Chocolate Peanut Butter Granola
6 cups of oatmeal, uncooked
1/2 cup of sunflower seeds
1 cup of shaved coconut
1 cup of almond slivers
1/2 cup of honey
1/2 cup of maple syrup, the real syrup
2-4 T. peanut butter…the more you use the stronger the flavor.
1/2 tsp. Vanilla
1 tsp. EVOO
1/2 cup of dark chocolate chips, I used Ghirardelli 60% chips.
Preheat oven to325.
In a large bowl mix the first 4 ingredients. You can add other ingredients or substitute other things for what I have used. Just try to keep measurements the same.
In a small pot, bring the honey, maple syrup, peanut butter, vanilla and EVOO to a warm temperature…it does not have to boil. Once the sauce is warm you can add the chocolate chips and stir to melt the chips. Remove from heat and add to dry mix.
Stir well together to coat ALL of the oats and nuts.
Spread mix onto a large cookie sheet and start to bake. The total bake time is about an hour. You will need to stir the granola every 10 minutes. If you do not stir, then you risk the possibility of burning a portion of the granola.
Let the granola cool and store in an air tight container.
Serve as cereal, on yogurt, ice cream or cobblers. ENJOY