I love homemade granola and I make a batch every other week. My husband eats it everyday for breakfast with almond milk. It’s the only way I can sneak in nuts and healthy fats in his diet. He isn’t the biggest fan of nuts, but he will eat this granola. It’s way healthier than cereal and I much rather him eat something filling in the morning. This peanut butter cacao granola is packed with different nuts, antioxidants like cacao powder, protein, and fiber. Also, it’s oil free, vegan, gluten-free, and doesn’t have any refined sugars. Most store bought granola can have a lot of sugar in it. It makes for a great snack or breakfast. I sometimes just like to grab a handful if I want a quick snack. It is a great gift and healthy alternative for the holidays. Peanut Butter Cacao Granola
3 cups rolled oats
1/2 cup shredded coconut (I used finely shredded)
1/2 cup pecans
1/2 cup walnuts
1/2 cup sliced almonds
1/4 cup pepita seeds
1 Tbsp ground cinnamon
2 Tbsps cacao powder (I did rounded Tbsps)
1/4 tsp salt
1 Tbsp coconut sugar
1/2 cup pure maple syrup
1/2 cup all natural peanut butter (make sure it’s the drippy kind)
1 tsp vanilla extract
Line a baking pan with parchment paper or use a silpat mat. Preheat the oven to 325 degrees.
Combine all the dry ingredients together in a large mixing bowl (everything from oats to coconut sugar).
In a small pot on low heat, combine the maple syrup and peanut butter. Whisk well to combine until it is warmed. Once it starts bubbling, turn off the stove and remove from heat. Add the vanilla extract and whisk again.
Pour wet mixture into dry and stir well until everything is coated in the maple syrup/peanut butter mixture.
Place mixture onto the pan and spread it evenly throughout. Bake for 15 minutes, then take it out of the oven and give it a quick stir to ensure even baking. Return to the oven and bake for 10 more minutes. Careful not to burn the granola. It will crisp up even more when it cools.
Let it cool completely before storing. Store in an airtight container.