I left you guys with an amazing granola bar recipe a couple weeks ago, and am back with another. This one isn’t for bars, though but is equally as delicious.
The same week I posted about these bars, Dana from Minimalist Baker, posted this super simple recipe for granola. If you don’t know who Dana (or her husband John) is or what Minimalist Baker is about, check out their blog right here. I love receiving their emails about new recipes because as the blog title says; their recipes are minimalistic and delicious with little to no effort, and there are no laundry list of ingredients. They keep it simple, straightforward and their pictures are mouthwateringly beautiful. I knew that when I saw this recipe in my inbox, despite the fact that I had just posted granola bars, I had to make it. It was like fate or something. Either way, I got it done.
Dana’s recipe is already as simple as it gets in terms of ingredients and process. The recipe as is happens to be vegan, which is awesome already, and can even be gluten free. I am neither of those things, so the only non-vegan ingredients in mine was dark brown sugar and real chocolate chips. Another thing I love about this recipe is that you aren’t limited to using the mix-ins listed. I don’t know if Dana intended to make this recipe customizable but I can already think up several variations that would be awesome with this same formula. What I’m trying to say is that this won’t be the last time you’ll see granola on this blog!
I love putting my granola on Greek yogurt but this stuff is good on its own, in a bowl with milk, or maybe even atop a scoop of vanilla ice cream. It’s crunchy and super peanut buttery. The coconut oil in there adds an extra hint of nuttiness; which was already there from the toasty and golden brown oats. It’s not super sweet, so it doesn’t overwhelm the palate. And the chocolate chips are a nice unexpected explosion of creaminess with each bite.
I’ve been piling it on my yogurt since I made it, and am secretly hoping the stash is never ending. At least I have an idea of flavor combos to make next!
Peanut Butter Chocolate Chip Granola – barely adapted from Minimalist Baker
Serves 10 (ahem, if you’re lucky)
- 3 cups + 2 Tbsp rolled oats
- 2 Tbsp dark brown sugar
- 1/4 cup melted coconut oil
- 1/4 cup creamy natural salted peanut butter
- 1/4 cup agave nectar
- Pinch of salt (optional)
- 1/3 cup semisweet chocolate chips
- Preheat the oven to 340F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, mix the oats and the brown sugar together. Set aside.
- In a small saucepan, combine the melted coconut oil, peanut butter, agave, and the salt (if adding) over low heat. Stir until just melted and combined.
- Pour the peanut butter mix over the oats and quickly stir to incorporate. Make sure all the oats are moistened. Spread oat mixture onto the prepared baking sheet. Evenly distribute the oats on the pan, and bake for 18-22 minutes or until golden brown. Stir once after the first 15 minutes, and stand by to make sure it doesn’t burn!
- Remove from the oven and toss to release the heat. Cool completely on the pan.
- Either on the pan, in a large bowl, or directly in your storage container of choice, add the chocolate chips and stir. Enjoy your super easy and delicious granola any way you please! Keeps fresh for up to two weeks. Freeze after that.
- Measure the coconut oil in your measuring cup before the peanut butter. That way, your measuring cup is already greased which will make the peanut butter easier to pour out of the cup!
- I added a pinch of salt into the mix for funsies but feel free to omit it.
- Make sure the granola is completely cool before adding the chips!