Peanut Butter Chocolate Chip Granola
 
 
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Ingredients
  • 6 cups old-fashioned oats (or gluten free oats for gluten free)
  • 4 Tb. sugar
  • ½ cup olive oil, grapeseed oil or coconut oil
  • ½ cup creamy peanut butter
  • ½ cup maple syrup or honey
  • ⅔ cup dark or semi-sweet chocolate chips
  • Optional: pecans, almonds, or dried cranberries
Instructions
  1. Preheat oven to 325 degrees. Prep a large rimmed cookie sheet or two small rimmed cookie sheets. You can line them with parchment or nothing at all. I use silicone mats for easy cleanup.
  2. In a great big bowl, mix up the dry ingredients: oats and sugar.
  3. In a medium microwave safe bowl, warm the oil, peanut butter and maple syrup for about 30 seconds. Stir until well combined.
  4. Drizzle the warm mixture over the oats. Stir and fold gently to coat the oats.
  5. Pour the oats now onto the cookie sheets. Bake for 20-30 minutes. Gently stir every 10-15 minutes. Sometimes the granola will take longer. It should be a little darker and fragrant. Watch closely at the end because it burns fast. When I do a big batch, I have to bake it for 30 minutes since it is not spread out.
  6. Once golden brown, take it out of the oven and cool. Add the chocolate chips while warm if you want them to melt. Or wait for it to cool to have in tact chocolate chips. Store in an air-tight container in the pantry. Or freeze if you will not need it for a few weeks.
  7. Enjoy on yogurt, with milk, in a smoothie, on a smoothie bowl, with bananas or even ice cream!
Notes
Recipe adapted slightly from Minimalist Baker.com
Recipe by Whisk Together at http://www.whisktogether.com/2017/07/26/peanut-butter-chocolate-chip-granola/