I’m always looking for healthy and great-tasting food that’s also gluten-free and vegan. This granola is SO good. It tastes like a decadent treat, and is really healthy! It took a few times of making it to get this recipe how I liked it. Even my kids like it. In addition to just eating it by itself, I like to have it in a bowl topped with unsweetened almond milk. The milk turns chocolately–yum!
CHOCOLATE PEANUT BUTTER GRANOLA
1/4 cup natural peanut butter (I use organic to avoid GMOs)
1/3 cup pure maple syrup (I use organic Grade B)
15 drops liquid stevia
1 tablespoon cocoa powder (I use organic)
1/4 cup oil (I use grapeseed oil)
1 teaspoon pure vanilla extract
1/2 teaspoon sea salt
2 cup old-fashioned rolled oats–not instant (I use gluten-free oats)
1 tablespoon ground flax seed, also called flax meal
1/2 cup various nuts and seeds (I like raw sunflower seeds and chopped pecans)
Topping: 1/4 cup chopped dairy-free dark chocolate (about 1/4 candy bar) — sometimes I use dairy-free chocolate chips
-Preheat oven to 275°.
-Grease or line a large baking sheet with parchment paper. Set aside.
-Place coating ingredients in a small saucepan over medium-low heat. Whisk together until smooth. Bring to a simmer and cook at a very low simmer for one minute, stirring constantly. Remove from heat and set aside.
-In a large bowl, combine the dry ingredients.
-Pour the coating mixture over the dry ingredients and stir with a spatula until everything is evenly coated.
-Evenly spread the mixture in a thin layer on the prepared baking sheet.
-Bake for 25 minutes, stirring halfway through.
-Remove from oven. While still warm, sprinkle the granola with the chopped chocolate and gently stir. Leave granola evenly spread on baking sheet to cool.
-Store in an airtight container for several days. Freezes well.
I hope you enjoy this healthy, high-fiber, whole foods treat!