It’s the weekend which means it is the perfect time to heat up the oven and make a batch of this homemade healthy peanut butter granola. I seriously wish my blog had smell-o-vision because this granola smells delicious! It had been ages since I made a batch of homemade granola until I made this healthy peanut butter granola for the first time a couple weeks ago. Since then, I’ve been making it on repeat each weekend since I love having it on hand during the week for an easy breakfast option. I usually pair it with plain yogurt and fresh fruit like in the photo below or with almond milk and fruit. You can also just snack on it by itself! (I’m guilty of eating at least a serving when it is still cooling in the pan…oops!)
For fun, I added some cacao nibs and hemp hearts to the granola after baking. Both are packed with nutrients and the cacao nibs add a dark chocolate flavor that pairs really well with the peanut butter in the granola. I found both the cacao nibs and hemp hearts at Trader Joe’s, but you can also find them online, Whole Foods, etc. If you don’t like cacao nibs, you can also use chocolate chips instead.
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No one can resist this healthy peanut butter granola with cocoa nibs, coconut, and hemp hearts. Serve with granola and fresh fruit for breakfast.
Ingredients
- 1/3 cup creamy peanut butter
- 1/3 cup maple syrup
- 2 tablespoons brown sugar
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 2 1/2 cups gluten free old fashioned oats
- 1/2 cup unsweetened coconut flakes
- 1/4 cup pumpkin seeds
- 1/8 teaspoon sea salt
- 1/4 cup cocao nibs
- 1/4 cup hemp hearts
Instructions
- Preheat the oven to 300 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- Add the peanut butter, maple syrup, brown sugar, coconut oil, and vanilla extract to a small saucepan over low heat. Heat until creamy sauce forms and turn off the heat.
- In a large mixing bowl, add the oats, coconut flakes, pumpkin seeds, and salt. Drizzle with peanut butter mixture and stir well to coat.
- Spread oat mixture onto baking sheet. Bake for 40-45 minutes until golden brown.
- Transfer pan to cooling rack and allow to cool to room temperature. Add the cocoa nibs and hemp hearts. (You can also add dried fruit like raisins at this point if you’d like.) Store in airtight containers.
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