Peanut Butter Cup Granola
A golden medley of oats and cashews coated with peanut butter, honey and coconut oil and baked to crunchy cluster perfection!
Servings: 4 cups (10 servings)
Ingredients
- 1 1/2 cups old fashioned oats
- 1 1/2 cup raw whole cashews sub for almonds or walnuts
- 1/4 cup natural creamy peanut butter I used Skippy
- 1/3 cup honey or pure maple syrup
- 2 tbsp coconut oil
- 1 tsp vanilla extract
- 1/2 cup mini chocolate chips
- Optional add-ins: 1 tbsp chia seeds flaxseeds or hemp seeds
Instructions
- Preheat oven to 325 degrees F and line a baking sheet with parchment paper or a silpat liner.
- In a small saucepan over medium heat, cook peanut butter, honey (or maple syrup) and coconut oil until melted, 1-2 minutes. Remove from heat and stir in vanilla extract.
- In a large bowl, combine oats, cashews, and peanut butter sauce; stir to combine. Spread out in a single layer on baking sheet.
- Bake for 20 minutes, stir, and bake for another 12-15 minutes, until toasty and golden. Watch closely to prevent burning.
- Allow to cool completely (1 hour) before breaking granola into clusters and mixing in chocolate chips.
- Store in an air-tight tupperware container at room temperature for 7-10 days.
Notes
If using UNsalted peanut butter, add 1/4 tsp sea salt
To make dairy-free, use Enjoy Life chocolate chips
To ensure granola is gluten free (if necessary), use certified GF brand of oats (Bob's Red Mill)
To make dairy-free, use Enjoy Life chocolate chips
To ensure granola is gluten free (if necessary), use certified GF brand of oats (Bob's Red Mill)
Nutrition
Calories: 285kcal | Carbohydrates: 30g | Protein: 7g | Fat: 17g | Saturated Fat: 6g | Sodium: 115mg | Fiber: 2.5g | Sugar: 17g