Peanut Butter Granola with Cacao Nibs and Bittersweet Chocolate

• Vegan
• Gluten free

• Produce

  • 3 tbsp Cacao nibs

• Breakfast Foods

  • 2 1/2 cups Rolled oats, old-fashioned GF

• Condiments

  • 3 tbsp Maple syrup, pure
  • 2 tbsp Peanut butter, creamy natural

• Baking & Spices

  • 2 oz Bittersweet chocolate
  • 3 tbsp Brown sugar, packed
  • 1/2 tsp Sea salt, fine
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/4 cup Sunflower oil

• Nuts & Seeds

  • 1/2 cup Almonds, raw

• Liquids

  • 1 tsp Water

Found on bojongourmet.com

Description

Ingredients

• 3 tablespoons (45 ml) pure maple syrup
• 2 tablespoons creamy natural peanut butter
• ¼ cup (60 ml) sunflower oil (or other neutral oil)
• 1 teaspoon water
• 1 teaspoon vanilla extract
• 2½ cups (225 g) old-fashioned rolled oats (GF if needed)
• 3 tablespoons (35 g) packed brown sugar
• ½ teaspoon fine sea salt
• ½ cup (70 g) chopped raw almonds
• 3 tablespoons (20 g) cacao nibs
• 2 ounces (55 g) chopped bittersweet chocolate

Directions

• Place a rack in the center of the oven and preheat to 350ºF. Line a rimmed baking sheet with parchment paper.
• In a large bowl, whisk together the maple syrup, peanut butter, sunflower oil, water, and vanilla. Stir in the oats, brown sugar, salt, almonds, and cacao nibs, stirring well to coat. Spread the oat mixture evenly over the baking sheet.
• Bake the granola until the oats are golden and dry, 20-30 minutes, stirring it gently if the edges are browning too quickly (less stirring means clumpier granola so you might not need to stir). You can test the granola by placing a small spoonful on the counter; if it crisps when it cools, its ready.
• Let the granola cool completely, then stir in the chopped chocolate. Store airtight at room temperature for up to 1 month. Enjoy with milk or yogurt, or over ice cream for dessert.