Chocolate And Peanut Granola Food

CHOCOLATE PEANUT BUTTER LOVERS' GRANOLA

Steps:

• Preheat the oven to 325°F (163°C). Line a large cookie sheet with parchment paper or a silicone baking mat. Set aside.
• Mix oats, peanuts, and cocoa powder together in a large bowl. Melt peanut butter, honey, and coconut oil together in a medium bowl and stir until smooth. Mix in the vanilla extract. Pour over oats and mix until all oats are moistened.
• Bake for 30 minutes, stirring and flipping every 10 minutes. Remove from oven and, if adding chocolate chips, sprinkle the granola with them while it is still warm. Stir. The chocolate chips will melt, creating larger clusters of granola. Allow to cool at room temperature for at least 30 minutes. The air will help the granola get crunchy.

CHOCOLATE PEANUT BUTTER GRANOLA BARS

Steps:

• Line a 9x9-inch baking dish with parchment paper so that some of the parchment hangs over two sides. Spray with cooking spray.
• Add the honey, butter, and brown sugar to a medium saucepan. Cook over medium heat until the butter melts and the sugar dissolves, stirring occasionally. Let the mixture come to a light bubble for 1 minute while stirring.
• When the butter mixture is ready, remove it from the heat, and stir in the vanilla, salt, and peanut butter.
• Add the oats and the peanuts to the saucepan, and stir to combine. Make sure none of the oats are dry.
• Place all of the oat mixture in the prepared pan. Use a rubber spatula or the bottom of a greased measuring cup to press firmly the mixture into the pan very well.
• Let this cool for about 10 minutes before sprinkling the mini chocolate chips over the top. Press the chocolate chips into the granola bars with the bottom of a measuring cup.
• Let the granola bars cool for at least 2 hours. Lift the bars from the pan using the edges of the parchment, and place them on a cutting board. Cut into desired shape and size and serve.

PEANUT BUTTER CHOCOLATE CHIP GRANOLA

Steps:

• Preheat oven to 340 degrees F (171 C).
• In a large mixing bowl, combine oats and sugar. (Note: this helps add an extra crispiness to the final product and sweetens it up a bit more. But if you're sugar conscious, it's optional. However, I recommend it!)
• Warm peanut butter, oil, and maple syrup or agave in a small skillet or saucepan until thoroughly combined and pourable.
• Pour over oats and quickly toss/stir to combine. If it appears too wet, add more oats (mine was just right).
• Spread evenly on a large baking sheet (or two small baking sheets) and bake for 18-22 minutes, or until evenly golden brown. Watch closely as it tends to brown quickly near the end. IMPORTANT: Toss once around the 15-minute mark to ensure even baking.
• Remove from oven, toss gently to release heat and let cool completely on the pan.
• Transfer to mixing bowl or storage container and add chocolate chips (optional) and stir or shake.
• Eat with almond milk - my favorite. Sliced bananas take it to the next level.
• Will keep fresh for up to two weeks. Freeze after that.

CHOCOLATE-PEANUT GRANOLA BARS

Steps:

• Preheat oven to 400°. In an ungreased 15x10x1-in. baking pan, combine oats, peanuts, wheat germ and sunflower kernels. Bake, stirring occasionally, until toasted, 8-12 minutes. Cool in pan on a wire rack., In a small saucepan, combine honey, brown sugar and butter. Cook and stir over medium heat until mixture comes to a boil; cook 2 minutes longer. Remove from heat; stir in peanut butter and Nutella until blended., Transfer oat mixture to a large bowl; add honey mixture and toss to coat. Press into a greased 13x9-in. pan. Cool. Cut into bars.