Peanut Butter Chocolate Chip Granola
Indulge in a perfect blend of peanut butter and chocolate chips in this soft, fiber-rich granola treat!
Equipment
- Baking sheet with rim
- Large mixing bowl
- Small mixing bowl
- Whisk
Ingredients
- 80 g 1 cup old-fashioned rolled oats
- 40 g ¼ cup brown rice flour
- 28 g ¼ cup flax meal
- ¼ teaspoon fine sea salt
- 32 g 2 tablespoons natural peanut butter
- 15 ml 1 tablespoon canola oil
- 42 g 2 tablespoons agave nectar or 30 ml pure maple syrup
- 58 g ½ cup nondairy semisweet chocolate chips or
- 66 g ½ cup nondairy white chocolate chips or
- 40 g ½ cup carob chips
Instructions
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Prepare a large rimmed baking sheet.
- In a large bowl, mix the oats, flour, flax meal, and salt.
- In a small bowl, whisk together peanut butter, oil, and agave nectar (or maple syrup) until smooth and emulsified.
- Pour the wet mixture into the dry ingredients and mix until evenly coated.
- Spread the granola mixture in an even layer on the baking sheet.
- Bake for 8 minutes, then stir well.
- Bake for another 8 minutes, or until golden brown.
- Remove from the oven and stir in the chocolate chips while the granola is still warm, allowing the chips to melt and coat the granola.
- Let cool completely on the baking sheet before transferring to an airtight container.
- Store in the refrigerator once cooled.
Notes & Wine Advice
Wine Advice:
Pair with a rich dessert wine like a tawny port or a sweet Riesling for a decadent snack.Nutrition values
Calories: 190 kcal | Carbohydrates: 20 g | Protein: 4 g | Fat: 10 g | Sugar: 8 g