Chocolate peanut butter combinations are the best. So is granola. Combine the two and you have a delicious breakfast that will fill you up and make you happy in this coconut and chocolate peanut butter granola.
Coconut and Chocolate Peanut Butter Granola
If you have been hanging around Whole Food Bellies for any amount of time, you guys are sure to know that I absolutely love anything with a chocolate peanut butter combination going on.
It is definitely my weakness, and I can't see it winding up anytime soon. My daughter is following suit and has now taken to pulling a chair over and sneaking the peanut butter from the cupboard and eating it right out of the jar.
I won't disclose where she got this idea from, but at least she is using a spoon!
We will soldier on.
So, of course, I have another chocolate peanut butter combo for you right here. In the form of granola (another great love), no less. It is slightly sweetened with maple syrup but definitely doesn't have that sugar sweet hit you will get from the store-bought versions.
I like to eat the clusters trail mix style, straight from the jar. Or for breakfast, we serve it up with some plain yogurt, bananas, blueberries, and a little drizzle of honey, and it kind of tastes like PB&J.
Store in a glass jar in the fridge and it will last a couple of weeks if you let it.
Are you a big fan of the chocolate peanut butter combination? What way do you enjoy it best?
Coconut Chocolate Peanut Butter Granola
- 3 cups gluten free rolled oats
- 3 tablespoon unsweetened cocoa powder
- ¼ cup unsweetened shredded coconut
- ½ cup peanut butter
- ⅓ cup pure maple syrup
- ¼ cup unsweetened applesauce
- 2 tablespoon coconut milk
- 1 teaspoon pure vanilla extract
- 2 tablespoon chia seeds
- Preheat oven to 350F and line a baking tray with parchment paper
- In a large bowl mix together the oats, cocoa powder and shredded coconut
- In a small saucepan combine the peanut butter, maple syrup, applesauce, coconut milk and vanilla. Whisk over a medium heat until well combined
- Add the peanut butter mixture to the oat mixture, and stir well, ensuring the oats are well coated
- Spread the mixture onto the prepared baking tray. Bake for 10 minutes, shake the granola around on the tray, and then bake for another 15 minutes
- Remove from the oven, and set aside to cool
- Allow the mixture to completely cool before transferring to glass jars. Add in the chia seeds, pop the lid on and give the mixture a good shake
- Store in the fridge for about 2 weeks (can also be frozen for about 6 months - see notes )
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