Ingredients

The following ingredients have 4 Servings
  • 1/3 cup (84g) creamy peanut butter
  • 1/3 cup (105g) honey
  • 3 tablespoons (42g) melted coconut oil
  • 1 and 1/2 teaspoons vanilla extract
  • 3/4 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon
  • 3 cups (291g) old fashioned oats ((not quick oats or steel cut oats))
  • 1/2 cup (25g) unsweetened shredded coconut or coconut flakes
  • 1/2 cup (107g) chocolate chips or chopped chocolate

Instruction

  • PREP: Preheat the oven to 325 degrees F. Line a large sheet pan with parchment paper or a nonstick Silpat liner and set aside. Measure out the oats in a large bowl and set aside.
  • WET INGREDIENTS: In a medium-sized bowl, combine the 1/3 cup peanut butter, 1/3 cup honey, and 3 tablespoons coconut oil (measure when melted). Add in the 1 and 1/2 teaspoons pure vanilla extract, 3/4 teaspoon fine sea salt (reduce if sensitive to salt OR if your peanut butter is salted), and 1/2 teaspoon ground cinnamon. Stir until smooth. If needed, microwave for 10-15 seconds to get to a stir-able consistency.
  • OATS: Once wet ingredients are combined, pour into the oats. Use a spatula to scrape all of the wet ingredients into the oats. Mix until ingredients are combined and well incorporated.
  • BAKE: Spread mixture on the prepared sheet pan. Bake for 7 minutes, stir the ingredients, bake for another 7 minutes, stir again, and return to the oven for 4 more minutes. At this point, you can add in the 1/2 cup coconut flakes (toss) and bake for another 3-4 minutes if you want the coconut toasted. This will give you about 21 minutes total bake time which is how long I always bake my granola for. Remove from the oven and toss once more.
  • COOL: Remove and allow the granola to cool until firm and hardened into granola (which takes about 3-4 hours). Stir in the chocolate once the granola is completely cool (unless you want the chocolate to melt into the granola).If you do want melty chocolate peanut butter granola, add the chocolate after the granola has cooled for about 5-7 minutes and then let the chocolate cool with the granola (don't toss it).
  • STORE: Store in airtight container, out of sunlight, at room temperature for 3-4 weeks (do not refrigerate). Freeze any leftovers for up to 3 months.