How often can you say that your breakfast is centered around chocolate, but filled with fiber, antioxidants, omega-3 fatty acids, protein, vitamin E, and calcium?
Honestly, I don’t make my own granola often enough. My peanut butter granola is my favorite granola of all time, but it all boils down to being lazy.
I’d rather spend a few extra dollars at the store instead of dirtying pans, bowls, and utensils. I enjoy cooking, but I sure as hell don’t enjoy cleaning up the mess.
I mean, who does? Anyone who likes to do dishes has a problem.
Actually, I get really stressed out when my kitchen is dirty. If there is a dish in the sink when I go to sleep or leave my apartment, I am likely to have a mini heart attack.
I guess that just goes with my OCD personality.
For the past few weeks, I’ve been craving chocolate like whoa…
To answer any questions, no, I’m not pregnant. I just really like chocolate. And nut butter.
Can you think of a more heavenly combination?
Chocolate Peanut Butter Granola
Adapted from Eat, Live, Run
- 1/4 cup chocolate peanut butter
- 1/3 cup honey (or maple syrup, but I prefer honey)
- 1/4 cup oil (I used canola)
- 1/2 tsp sea salt
- 4 cups old fashioned rolled oats (not instant)
- 2 TBS oat bran
- 2 TBS ground flax seed
- 1/2 – 2/3 cup chopped dark chocolate
- 1 cup of mixed nuts and seeds (optional)
- Preheat oven to 275*.
- Bring the canola oil, honey (maple syrup), peanut butter, and salt to a simmer on the stove. Cook for three to five minutes.
- While that’s cooking, mix together the oats, oat bran, and other optional nuts or seeds that you want to add.
- Add the maple syrup and mix well.
- Spread out on two baking sheets and bake for 40 minutes, stirring occasionally.
- Turn the trays half way through cooking.
- Let the granola cool completely.
- Stir in dark chocolate chunks.
It’s delicious for breakfast with some Greek yogurt and fruit, with coconut milk, or even by itself straight from the container. It’s also great to pack for snacks to take to work.
It’s like snacking on heaven.