Coconut Chocolate Peanut Butter Granola
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.
Servings: 10 serves
Calories: 238kcal
Ingredients
- 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
Instructions
- 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 )
Notes
Can be frozen for 6 months - I store mine in a ziploc bag and remove from the freezer the night before it will be needed.
Nutrition
Calories: 238kcal | Carbohydrates: 24.8g | Protein: 7.1g | Fat: 13.5g | Saturated Fat: 5.1g | Sodium: 7mg | Fiber: 6g | Sugar: 8.6g