Cocoa Peanut Butter Granola
Granola, we love you. But sometimes you taste more like dessert than breakfast. That’s why we’re obsessed with this cocoa peanut butter granola, which is sweet and rich enough to taste decadent but sneakily packed with enough protein (9 grams per serving) to keep you satisfied through lunch.
A quick serving suggestion from recipe developer Erin McDowell: “I like it best sprinkled over coconut milk yogurt, drizzled with melted peanut butter,” she tells us. “Microwaving your peanut butter for ten seconds thins it to just the right consistency.”
Stash your batch in an airtight container for up to two months. (But spoiler: You’ll never make it last that long.)
Nonstick spray, as needed
4 cups (400g) old-fashioned oats
⅓ cup (28g) cocoa powder
¾ cup (203g) creamy peanut butter, plus more for serving
⅓ cup (113g) honey
⅓ cup (76g) neutral oil
1½ teaspoons pure vanilla extract
½ cup (78g) cocoa nibs
6 ounces (170g) chopped dark chocolate
1. Preheat the oven to 300°F. Lightly grease a baking sheet with nonstick spray.
2. In a large bowl, stir together the oats and cocoa powder. Add the peanut butter, honey and oil to a medium saucepan; heat over medium heat until the mixture is fluid, about 2 minutes. Stir in the vanilla.
3. Add the peanut butter mixture to the oats and stir to combine. Spread into an even layer on the baking sheet.
4. Bake the granola for 45 minutes, stirring every 15 minutes. Cool completely on the baking sheet. Mix in the cocoa nibs and dark chocolate.
5. Serve drizzled with peanut butter.