Dark Chocolate Peanut Butter Granola

As I was eating this latest version I felt like I was eating Chocolate Pebbles Cereal.  The little oatmeal flakes floated to the top of my bowl and my milk turned light brown.  I thought…could I make a Fruity Pebble flavor granola using different flavorings….my mind was on fire!   I will have to think long and hard to decide if I want to duplicate that very sweet cereal into granola.  It somehow doesn't seem right, but then again, it may be awesome too!

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 airtight container.

Serve as cereal, on yogurt, ice cream or cobblers. ENJOY

Almond Granola

I have been collecting granola recipes for a very long time.   I have also spent some good money on buying lots of granola to try.  Usually, when I buy granola I am disappointed in the flavor and texture.  In my mind granola should be crunchy.  I like to add it to my yogurt, fruit, pies, shakes, and cobblers.  I want the crunch to compliment the soft and squishy of what I am pairing it with.

I have found some amazing recipes throughout the years.  Last week as I was flipping through one of my favorite cooking magazines, Cooks Country, and found yet another granola recipe.  Oh it looked so tasty, good and easy.

Then I had several friends that had also posted delicious recipes for granola.  Chindeep shared her recipe for Maple Granola with Cranberries and Toasted Coconut.  A Little Bit Crunchy A Little Bit Rock and Roll shared her recipe for Dark Chocolate Granola with Peanut Butter.   Click on their names and you will be directed to their posts.

This made me jump up from my computer, go to my cupboards, and, like a crazy woman…gather my ingredients.  I set my stove to preheat and dug right in.

I was so surprised when an hour and a half later I was enjoying a tasty, easy and crunchy bowl of almond granola that I had made with my own hands.  It was awesome!

NOTE:  This granola is not very sweet.  I prefer mine to be that way.  This allows me to add sugar, fruit or more honey to what I am eating to make it sweeter.

If you would like to sweeten your granola more, you can add brown sugar to the wet ingredients and warm until it is dissolved.

I store my granola in a sealed jar to protect the freshness.

Recipe:  Almond Granola


4.5 cups of oatmeal, uncooked.   I used Old Fashion Quaker Oats.
3 T. flax meal
1 cup of slivered almonds, I use the plain almonds from Whole Foods
1/2-1 cup of shaved coconut, I use the large shaved pieces from Whole Foods
1/2 cup of salted sunflower seeds

1/2 cup of honey
1/2 cup of real maple syrup
dash of cinnamon
1 tsp. of EVOO
1 tsp of Almond Extract


Preheat oven to 325.

In a large bowl mix your oats, coconut, and nuts.  You can add other ingredients to adjust the flavor to your taste buds.  Just take into account, the more you add to the dry, you may need to increase the wet.

In a small pan, warm the honey, syrup, cinnamon, EVOO and almond extract.

Mix together until evenly coated.  Spread out on a cookie sheet.  My mixture was about an inch thick.

This picture is from my phone camera.

Set your timer for 10 minutes.  Bake the granola and then with a spatula, stir the granola.  Bake and stir until the desired "toastiness" is achieved.  I baked mine for about 45 minutes, stirring the cookie sheet granola 4 times.

Remove from the oven and allow to cool. My granola cooled in about 15 minutes and was immediately crunchy.