We can all agree that having peanut butter and cacao is one of the best combos ever - especially for breakfast. What better way to have both amazing ingredients combined into one? Presenting to you... Peanut Butter Cacao Nibs Granola!! This is my second time making my own batch of granola and I love how simple it is to make. And since these granola is homemade they are so much healthier than those store-bought boxes. The thing about baking and cooking your own goods is that you are able to control what goes into the mixture - and that's what I love about it.
If you realise, I practically have peanut butter and cacao nibs all day with my oats for breakfast - it's my absolute favourite fuel for the morning. So I combined the 2 to create 'peanut butter cacao nibs granola'. For this recipe I followed Dana's ingredients, but I swapped the cane sugar for a natural sweetener - Xylitol, used less oats and coconut oil and of course swapped chocolate chips with cacao nibs.
It tasted so good that now i'm thinking about all the other possible combinations for my granola recipes in the future. Like what Dana said, this granola is crunchy, savory, peanut buttery, perfectly sweet, studded with chocolate chips cacao nibs, full of fiber and protein (you know, healthy!), super satisfying, a healthier dessert & kind of perfect ;) This granola keeps fresh for up to 2 weeks. Any longer than that, freeze it.
Peanut Butter Cacao Nibs Granola
Ingredients: 3 cups rolled oats (GF for gluten free eaters) 2 tbsp xylitol/Stevia 3 tbsp melted coconut oil 1/4 cup creamy natural peanut butter (I use Adam's crunchy peanut butter) 1/4 cup maple syrup 1/4 cup cacao nibs
- Preheat oven to 170 Degrees Celsius.
- In a large mixing bowl combine oats and xylitol. (Note: this helps add an extra crispiness to the final product and sweetens it up a bit more. But if you're sugar conscious, it's optional)
- Warm peanut butter, oil, and maple syrup in a small skillet or saucepan until thoroughly combined and pourable.
- Pour over oats and quickly toss/stir to combine. If it appears too wet, add more oats (mine was just right).
- Spread evenly on a large baking sheet and bake for 18-22 minutes, or until evenly golden brown. Watch closely as it tends to brown quickly near the end. IMPORTANT: Toss once around the 15-minute mark to ensure even baking.
- Remove from oven, toss gently to release heat and let cool completely on the pan.
- Transfer to mixing bowl or storage container. Add cacao nibs and stir or shake.
Recipe adapted from Minimalist Baker: http://minimalistbaker.com
[share title="SHARE THIS!" facebook="true" twitter="true" google_plus="true" linkedin="true" pinterest="true" reddit="true" email="true"]