Peanut Butter Chocolate Chip Granola Recipes
CHOCOLATE PEANUT BUTTER LOVERS' GRANOLA
A healthy on-the-go snack for all of us with a sweet tooth! Only 7 ingredients needed to make this chocolate peanut butter granola.
Provided by Sally
Categories Snacks
Time 1h5m
Number Of Ingredients 9
Steps:
- Preheat the oven to 325°F (163°C). Line a large cookie sheet with parchment paper or a silicone baking mat. Set aside.
- Mix oats, peanuts, and cocoa powder together in a large bowl. Melt peanut butter, honey, and coconut oil together in a medium bowl and stir until smooth. Mix in the vanilla extract. Pour over oats and mix until all oats are moistened.
- Bake for 30 minutes, stirring and flipping every 10 minutes. Remove from oven and, if adding chocolate chips, sprinkle the granola with them while it is still warm. Stir. The chocolate chips will melt, creating larger clusters of granola. Allow to cool at room temperature for at least 30 minutes. The air will help the granola get crunchy.
PEANUT BUTTER CHOCOLATE CHIP GRANOLA BARS
Easy, healthy granola bars. Can substitute semi sweet chocolate chips for the milk chocolate, or do half chocolate chips & half peanut butter chips. These hold together fairly nicely and can be frozen. Posting to keep here for safe keeping.
Provided by BerrySweet
Categories Lunch/Snacks
Time 25m
Yield 18 bars, 18 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Beat first 5 ingredients until well blended.
- Combine oats, sugar & salt; add to peanut butter mixture and mix until sticky batter forms (about 1 minute).
- Stir in chocolate chips.
- Press into a 13" x 9" pan coated with cooking spray. Use a piece of wax paper to help press it into an even layer in the pan.
- Bake 12-15 minutes. Cool completely and slice into bars.
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- Lightly grease the crock-pot with butter. Add the oats to the crockpot. In a small glass bowl, combine the honey, peanut butter, cinnamon, and vanilla. Microwave for 60 seconds, stir and microwave 30 more seconds (only if needed), just until everything has melted. Stir to combine. (In lieu of a microwave, this can easily be done in a small saucepan over medium heat, stirring frequently.)
- Pour the liquid over the oats in the crockpot and stir very well to thoroughly coat all the oats. Place the lid on the crockpot, leaving it slightly vented (as pictured) with a chopstick or wooden spoon.
- Cook on HIGH for 20 minutes and then stir very well, being careful to scrape the sides and the bottom of the crock-pot. Cook an additional 15 minutes and stir again. Line a large baking sheet with parchment paper and set it next to the crockpot. Cook 15 minutes more and stir one more time.
- Spread the granola across the baking sheet and stir in half of the chocolate chips and toffee bits. Let cool for 20-30 minutes. Stir in the rest of the chocolate and toffee. Let cool completely and transfer to an airtight container. Enjoy!
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- Toast the oats:Preheat the oven to 320°F. Evenly spread the oats on a rimmed baking sheet and toast in the hot oven for 10 minutes.
- Mix the dry ingredients:While the oats are toasting, mix the coconut, cinnamon and salt int a large mixing bowl. Once the oats are done toasting, add them to the bowl and mix them in carefully.
- Warm the wet ingredients:Combine the peanut butter, honey, oil and vanilla extract in a medium saucepan. Warm on medium-low heat (do not heat too much or the mix will seize and get lumpy).
- Combine wet and dry:Stir the warmed wet ingredients into the dry ingredients until fully combined. (If your oats happen to soak up a lot of liquid, you may need to add another tablespoon of oil if it seems dry.)
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