Peanut Butter Cacao Granola (vegan, gluten-free, refined sugar free)
This peanut butter cacao granola is like eating dessert for breakfast, but way healthier! It's packed with protein, healthy fats, and fiber.
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Ingredients
- 3 1/2 cups rolled oats
- 1/2 cup raw walnuts
- 1/2 cup raw almonds
- 1/4 cup pumpkin seeds
- 1/4 cup sunflower seeds
- 1/4 cup ground flaxseed
- 1/4 cup hemp seeds
- 3 tbsp cacao powder
- 1/4 tsp salt (add more if your pb is not salted)
- 1 1/2 tsp cinnamon
- 1/3 cup salted peanut butter
- 1/3 cup coconut oil, packed
- 1/2 cup pure maple syrup, add more if you like it sweeter
- 1 tsp vanilla extract
Instructions
- Preheat oven to 340 degrees F. Line a baking sheet with a silicone mat.
- In a large bowl, add the oats, nuts, seeds, cacao powder, salt, and cinnamon. Stir with a spatula until well combined.
- In a small pot over medium heat, add the peanut butter, coconut oil, and maple syrup. Stir continuously until melted and well combined. Remove pot from heat and add the vanilla extract. Stir to combine.
- Pour peanut butter mixture over the dry ingredients. Stir with a spatula until everything is evenly coated and well combined.
- Pour granola onto baking sheet. Smooth it out so it is evenly distributed onto the pan. Flatten the granola with the back of the spatula. Bake for 15 minutes. Gently flip granola and flatten down again. Bake for another 20-25 minutes until golden and mostly dry. Let it cool completely before storing. It will crisp up more as it cools. Store in an airtight container. Enjoy!
Servings: 8