Peanut Butter Chocolate Seed Granola

Peanut butter and chocolate are always a delicious combination! For this recipe, we have made this a really dark chocolate granola using a homemade dark chocolate peanut butter created in the NutraMilk that replaces the need to use oil and we have used a lot of different seeds to get all the nourishing properties they offer for a healthy breakfast or snack. Serve with your favorite plant-based milk made with the NutraMilk. Enjoy!

INGREDIENTS

• 3 cups rolled oats
• 1 1/5 cups seed mix (sunflower seeds, pumpkin seeds, chia seeds, flaxseeds)
• 3 tbsp. cacao powder or Dutch Cocoa powder for darker chocolate
• 1/3 cup maple syrup
• 1/4 cup coconut, shredded
• 3 tablespoons coconut sugar (optional)
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1/3 chocolate peanut butter made with the NutraMilk
• 1/3 cup chocolate chips (optional)

For peanut butter

• 2 cups (275g) peanuts (untoasted, unsalted)
• 3 tbsp. cacao powder
• 1 teaspoon vanilla extract
• pinch salt (optional)

INSTRUCTIONS

• Making chocolate peanut butter
  • Place peanuts and Dutch cacao powder in the NutraMilk container.
  • Press Butter cycle, set for 2-3 minutes.
  • Press Start.
  • Open the container lid.
  • If necessary, set for an additional 1-2 minutes for a creamier butter.

• Preheat oven to 300°F.
• Combine all ingredients in a large bowl. Use your hands to massage ingredients into oats and seeds and thoroughly coat them, leaving no dry spots.

• Transfer to a lined baking tray. For chunky granola, press firmly into a thick even layer.
• Bake for 20 minutes. Rotate the tray and bake for an additional 25 minutes.
• Remove from oven and allow to cool completely without stirring.

• Optionally, melt chocolate chips in a microwave-safe bowl in 30 second bursts, stirring in between, or over a double-boiler. Drizzle over granola and allow to cool and harden before transferring to an airtight container. Alternatively, add whole chocolate chips or cacao nibs.
• Store in an airtight container for about a week at room temperature, or for several weeks when frozen.

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.