Now this is a granola for the peanut butter fans!
With a maple peanut butter caramel coating rolled oats, this granola is perfect with milk, yoghurt or your favourite ice-cream.
Yes it is possibly more a morning tea or dessert option (rather than breakfast), but nonetheless it will sustain & satisfy a hungry sweet tooth.
Love Alex, Ballerina Bites. Xx
PS: Be sure to tag me @ballerina_bite on Instagram so I can see your wonderful recreations!
⅓ cup roasted salted peanut butter
⅓ cup maple syrup
2 tbsp coconut oil, melted
1 tbsp vanilla extract
2 ½ cups rolled oats
¼ cup roasted salted peanuts
¼ cup cacao nibs
50g 70% dark chocolate, roughly chopped
Preheat the oven to 160°c and line a large tray with baking paper.
Combine the peanut butter, maple syrup, melted coconut oil and vanilla extract in a large bowl.
Stir in the rolled oats, making sure each oat is nicely coated in the peanut butter caramel.
Spread the granola over the tray to make one layer.
Bake for 25 - 30mins, giving a toss at every 5 - 10 minute intervals.
Meanwhile in a small bowl combine the roasted salted peanuts, cacao nibs and roughly chopped chocolate.
Once the granola is golden, crisp and still warm, sprinkle over the chocolate and peanut mix - this will allow the chocolate to melt and create clusters!
Allow to cool completely before transferring to an airtight jar - store at room temperature.
Enjoy as is, or with milk/ yoghurt/ ice-cream!
Yields 1x 750ml Jar