Whether you’re looking for an easy breakfast, or a sweet yet healthy snack, this Peanut Butter & Carob Chip Granola is a perfect choice. It contains good-for-you ingredients and is easy-to-make.
I was making Peanut Butter Bites at work one night when I got the idea for this recipe. The bites are small, protein balls, made from mostly peanut butter, but also contain many ingredients often found in granola, one being oats. When mixing the oats into the peanut butter, it occurred to me what a tasty granola that would make.
Peanut butter and carob make a perfect, sweet and salty combo. It took me a few tries to get it just right. My first batch, though tasty (we ate it ALL), was too crunchy. My second batch was kind of chewy, and I think if I’d kept cooking it, it would have burned. Sadly, it had to be tossed. Well, three times a charm because this last batch was exactly what I’d hoped for.
So far, I’ve only eaten this dry, as a snack, but my favorite way to eat granola is as a cereal, in a bowl with non-dairy milk. I think this would also be delicious mixed into vanilla-flavored, vegan yogurt, or on top of a smoothie bowl. How do you plan on enjoying it?
As a kid, I wasn’t a huge fan of carob. I thought of it kind of like I did vanilla. That being, why have this when I can have chocolate? Nowadays, carob hits the spot, and though still a chocolate lover, it was my number one pick for this recipe. That being said, this goes really well with chocolate chips too, and if you’re not a fan of carob, like my younger self, I recommend simply substituting non-dairy chocolate chips.
If you are a lover of this granola, just like me, please let me know in the comments below, or take a picture and tag me on Instagram, @veggiesattiffanis.
Peanut Butter & Carob Chip Granola
Ingredients
- 2 cups gluten-free oats can sub regular oats if gluten isn’t as issue
- 2/3 cups roasted peanuts, chopped preferably salted
- 1/4 cup chia seeds
- 1/4 cup unsweetened, shredded coconut
- 6 Tbsp (same as 1/4 cup + 2 Tbsp) unsweetened, natural peanut butter I use salted
- 1/2 cup pure maple syrup
- 1/4 cup melted coconut oil
- 1 tsp organic vanilla extract
- 1/2 tsp sea salt if using unsalted peanuts or peanut butter, add more salt to taste
- 3/4 cup sweetened carob chips or sub non-dairy chocolate chips. Ensure soy-free, if necessary.
Instructions
- Preheat the oven to 275° F.
- Add oats, chopped peanuts, chia seeds, and coconut shreds to a mixing bowl and stir.
- In a separate mixing bowl, add the peanut butter, maple syrup, coconut oil, vanilla, and sea salt. Whisk to combine.
- Stir the mixed, dry ingredients into the bowl with the wet ingredients. Continue to stir until completely combined and no dry spots can be found.
- Line a large baking sheet with parchment paper (or oil a baking sheet with coconut oil) and pour the granola over it. Using a silicon spatula, spread the granola evenly across the baking sheet and press down firmly to pack the granola. You want it firm and even.
- Bake for 30 minutes. Stir the granola, then spread it back out on the baking sheet and press it back down. Return the granola to the oven and continue to bake for another 30 minutes.
- Remove from the oven and let cool completely on a wire rack. Once cool, crumble the granola into a bowl and stir in carob chips. Store in an airtight container for up to seven days.