Chocolate & Peanut Butter Granola
This homemade chocolate & peanut butter granola is super easy to make & will keep for several weeks. It's crisp, full of nuts, seeds & chocolate and is baked low & slow for bigger clusters.
Servings: 10 Servings
Equipment
- Large Mixing Bowl
- Baking Tray
Ingredients
Granola
- 300 g Porridge Oats (See Notes)
- 100 g Peanuts (Roughly Chopped)
- 75 g Pumpkin Seeds
- ½ tsp Fine Sea Salt
- ¼ tsp Ground Cinnamon
- 175 g Maple Syrup
- 75 g Peanut Butter (Smooth Or Crunchy)
- 40 g Olive Oil
- 1 tsp Vanilla Extract
Mix Ins
- 200 g Dark Chocolate Chips
- 150 g Raisins (See Notes)
Instructions
Granola
- Preheat an oven to 140°c/120°c fan (285°f/248°f). Also line the bottom of a large baking tray with baking parchment.I used an 11"x15" baking tray that. It's best to use a tray that's roughly the same size, so that the granola isn't spread out too thin.
- Add the porridge oats, chopped peanuts, pumpkin seeds, salt & cinnamon into a large mixing bowl then mix to combine.
- Next, add the maple syrup, peanut butter, olive oil & vanilla into the oats then mix to thoroughly combine. If needed, warm the peanut butter up in the microwave to make it runnier & easier to mix.
- Transfer the granola mix to the lined baking tray then use a spatula/palette knife to gently press into an even layer.
- Bake the granola in the preheated oven for 35-40 minutes until it's a light golden brown & feels crisp & dry to the touch. Once baked, leave to cool completely on the tray.
Mix Ins
- Once the granola is cool, use your hands to break it up into clumps then place into a large mixing bowl.
- Add the chocolate chips & raisins into the granola, gently stir to combine then transfer to an airtight container. Store in a cool, dry place until needed.
Notes
1. Baking In An Aga - Bake the granola in the baking oven, on the bottom set of runners with a cold plain shelf placed on the runners above.
2. Oats - Make sure to use rolled porridge oats for your granola! These are sometimes called old fashioned oats & are available in most supermarkets. Don't use instant or quick cook oats.
3. Peanut Butter - A good quality peanut butter will give your granola the best flavour. I used ManiLife deep roasted peanut butter.
4. Raisins - I had some golden raisins to use up, so I used them for this granola. Regular raisins or sultanas will work as well though.
5. Mix Ins - Feel free to add other mix ins to your granola if you'd prefer. This could be dried fruit, other nuts, banana chips, etc. Keep in mind that some mix ins will need to be added in once the granola is cool (like chocolate).
6. Storage - Once cool, granola should be stored in an airtight container & is best eaten within 2 weeks.