It’s no secret that it’s becoming a regularly Sunday activity for me to make a new granola! I go for whatever I have in the house, that’s calling my name. And with this last recipe, the cocoa nibs that I had, wasting away in the back of my pantry, were speaking very inappropriate words to me…. so I decided to give them a showcase. Boy, was that a good call!
Peanut Butter & Cocoa Nib Granola
Yield: Approx. 6 – 7 cups
- 2 1/2 cups old-fashioned rolled oats
- 3/4 cup sunflower seeds, shelled
- 3 Tbsp crushed cocoa nibs
- 1/4 cup peanut butter
- 1/4 cup coconut oil
- 1/2 tsp pure vanilla extract
- 1 Tbsp honey, optional
Preheat oven to 300F.
Line a large baking sheet with parchment paper or silpat.
Toss the oats, cocoa nibs, and sunflower seeds together, in a large bowl. In a smaller bowl, whisk peanut butter, coconut oil, vanilla, and honey (if using).
Pour liquid over oats and toss to coat, well. Ensure all oats are moistened.
Spread evenly onto prepared baking sheet, and bake in oven for 45 minutes. Allow granola to cool well, to obtain the crunchy texture.
I distributed my cooled granola into 8 oz. (1 cup) Mason jars – and toss one in my tote each day when I head to work. It’s a delicious breakfast for the gal on the go!
** I promised myself I would never say that…. 🙁 **