Ingredients
Equipment
Method
Instructions
- Preheat your oven to 325°F (163°C) and prepare a baking sheet lined with parchment paper.
- Combine peanut butter and maple syrup or agave in a mixing bowl.
- Whisk in cocoa powder, salt, and vanilla extract until smooth.
- Pour the chocolate-peanut butter mixture over the rolled oats and fold until coated.
- Add roasted peanuts and fold to distribute evenly.
- Spread the mixture on the prepared baking sheet in a single layer.
- Bake for 20 minutes, stirring halfway through for even crispiness.
- Allow to cool completely on the baking sheet before handling.
- Once cooled, stir in chocolate chips or chunks.
- Store in an airtight container at room temperature for up to one week.
Nutrition
Notes
For gluten-free, ensure rolled oats are certified gluten-free. Allow cooled granola to firm up before storing for the best texture.
