Chocolate Chip and Peanut Butter 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 formulated so they don’t melt while the granola is baking. They used to be hard to find in France but now are more common. (G. Detou in Paris is one source.) Using a thick syrup like Golden syrup, rice syrup, or agave nectar, will make clumpier granola, or you can use maple syrup too.
- 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) rice syrup, agave nectar, Golden syrup, or maple syrup
- 1/4 cup (60g) packed light brown sugar
- 2 tablespoons water
- Preheat the oven to 325ºF (165ºC).
- In a large bowl, mix together the oats, chopped peanuts, chocolate chips, sunflower seeds, cinnamon, and salt.
- In a small saucepan, warm the peanut butter, liquid sweetener (syrup), brown sugar, and water over low heat, stirring constantly just until the mixture is smooth. Don’t get the mixture too hot.
- Pour the peanut butter mixture into the dry ingredients and mix it in well, coating the oats, peanuts and seeds well.
- Spray a baking sheet lightly with nonstick spray. Spread the granola mixture in an even layer on the baking sheet. Bake the granola in the oven for 20 to 25 minutes, stirring a few times during baking, until the granola is golden brown. (Be sure to stir from the edges, which tend to darken quicker than the center.) Remove from oven and let cool completely.
Notes
Storage: Store the granola in an airtight container at room temperature. It will keep for one to two months.