I’ve been making this gluten-free chocolate peanut butter granola for years. I first began experimenting with homemade granola in high school after I realized how much sugar was in the store-bought brands.
I couldn’t comprehend why someone would start their day with a bowl of sugar so I set out on a mission to craft my own.
My favorite way to eat this granola, aside from by itself, is with plain Greek yogurt. For the longest time I’ve tried to compare this granola/yogurt combo to something and I’ve failed.
This past week I finally realized what it tastes like. Those oreo-yogurt mix-in’s from back in the day !!! Like the ones below.
That said, I definitely recommend trying out this combination, it’s life-changing.
Gluten-Free Peanut Butter Chocolate Granola
- 3 cup gluten-free oats
- 1/4 cup coconut flakes
- 1/2 cup sunflower seeds
- 1/2 cup puffed kamut or gluten-free rice krispies (to make gf)
- 3 tbsp chia seeds
- 1/3 cup cocoa powder
- 1/3 cup peanut butter powder
- 1/2 cup coconut oil
- 1/3 cup all-natural maple syrup
- optional chocolate pieces
Preheat oven to 300 F.
Add oats, quinoa flakes, sunflower seeds, puffed amaranth, chia seeds, cocoa powder, and peanut butter powder in one bowl and mix.
Heat a saucepan over medium heat, warming the coconut oil and maple syrup until combined.
Add the heated mixture to the ingredient bowl and stir in.
Spread the mixture on a baking sheet and bake for 15-20 minutes.
Let it cool completely then add in some chocolate chips or chunks.
Enjoy and store in the freezer!
This chocolate peanut butter granola recipe is super easy to throw together. I used to make it back in college and bring it to just about all of my classes. It’s a nice thing to snack on and fills you up as well! Not to mention dark chocolate is good for you 😉
As always, let me know if you try it out and how it is! Tag me on Instagram if you share it there!
P.S. If you enjoyed this granola recipe, make sure to check out my chocolate sea salt granola recipe!