Wednesday, March 18, 2015

Chocolate Peanut Butter Coconut Nutty Granola

Chocolate Peanut Butter Coconut Nutty Granola
This is my favorite thing I've made lately.

Like...every time I eat it I want to just go "Mmmmm....SO GOOD!" and then I curse myself for not making homemade granola more often. Because then I could have eaten this deliciousness sooner.
Chocolate Peanut Butter Coconut Nutty Granola
This granola tastes better than candy. It's sweet and crunchy and chocolatey and nutty and...it almost tastes as bit caramelized. It's the best granola I've ever eaten and by far the best I've ever made. Before making this recipe I hadn't really thought through how adaptable granola is. Like...you can pretty much throw whatever stuff you want in there. And that is what I did. And it turns out all the odds and ends I needed to use up were the perfect mix. Kismet!
Chocolate Peanut Butter Coconut Nutty Granola
Oats are the base of granola. Then some coconut oil and honey and dark chocolate peanut butter bind and sweeten the entire thing. And then...add whatever you choose. In this case I chose to add whole almonds and chopped hazelnuts and pecans and-my unexpected favorite-toasted coconut flakes. Oh my GAWD, those toasted coconut flakes after they were baked in the entire mixture turned out to be ridiculously irresistible. So friggin delicious. The entire thing was-just the most satisfying snack or breakfast or...heck...dessert!

You have GOT to try it!


Chocolate Peanut Butter Coconut Nutty Granola

Author: Kayle, "The Cooking Actress"

Chocolate Peanut Butter Coconut Nutty Granola
Makes 4-5 cups.
Ingredients:
  • 1/4 cup coconut oil (or canola oil, etc.)
  • 1/4 cup  honey
  • 1/2 cup dark chocolate peanut butter (homemade or dark chocolate dreams)
  • 1 tsp.vanilla extract
  • 3 cups old-fashioned rolled oats
  • 1 cup toasted coconut flakes (or shredded coconut)
  • ½ cup-1 cup nuts (almonds, hazelnuts, pecans, or whatever you have--chopped or whole, depending on your preference and the type of nut)
Preparation:
  • Preheat oven to 300F degrees. Line a rimmed baking sheet with silicone baking mat or parchment paper.
  • In a large, heatproof/microwaveable, bowl microwave the oil and honey on high for 30 seconds, or until fully melted and smooth.
  • Stir the chocolate peanut butter and vanilla extract into the oil and honey until fully combined.
  • Add the oats, coconut, and nuts to the bowl and toss/stir until everything is evenly moistened and coated.
  • Spread the granola mixture evenly onto the prepared baking sheet.
  • Bake for 40 minutes, stirring every 10 minutes. Allow to cool completely. 
  • Store granola in an airtight container at room temperature for up to 3 weeks.
Chocolate Peanut Butter Coconut Nutty Granola
I think I should make more.


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