Chocolate Chip and Peanut Butter Granola
About 5 cups granola
You can swap out unroasted almonds (or another nut that you like) for the peanuts, but don’t be tempted to chop up a bar of chocolate and use those pieces instead of the chocolate chips. Store-bought chocolate chips are made of baking-resistant chocolate, formulated so they don’t melt while the granola is toasting.
3 cups (300g) rolled oats
1 cup (150g) roasted peanuts, very coarsely chopped
3/4 cup (120g) chocolate chips
1/2 cup (70g) sunflower seeds
1 teaspoon ground cinnamon
1/2 teaspoon sea salt or kosher salt
1/2 cup (130g) smooth peanut butter, regular or natural
1/2 cup (160g) maple syrup, or mild-flavored honey
1/4 cup (60g) packed light brown sugar
2 tablespoons water
1. Preheat the oven to 325ºF (165ºC).
2. In a large bowl, mix together the oats, chopped peanuts, chocolate chips, sunflower seeds, cinnamon, and salt.
3. In a small saucepan, warm the peanut butter, maple syrup, brown sugar, and water over low heat, stirring constantly just until the mixture is smooth. Don’t get the mixture too hot.
4. Scrape the peanut butter mixture into the dry ingredients and mix it in well, coating the oats, peanuts and seeds well.
5. Transfer the granola mixture to a baking sheet and spread it in an even layer. Toast the granola in the oven for 20 to 25 minutes, stirring a few times during baking, until the granola is a golden brown. (Be sure to stir from the edges, which tend to darken quicker than the center.) Remove from oven and let cool completely.

Storage: Store the granola in an airtight container at room temperature. It will keep for one to two months.