I am not a huge sweet breakfast person. Warm and savory breakfasts, or at least not sweet breakfasts, satisfy me better and tide me over until lunch. I always factor at least ten or fifteen minutes into my morning for breakfast, because eating on the go ensures that I will be “hangry” before lunch time.
But some mornings you want something sweet or need a quicker option, or sometimes you just need something a little crunchy on top of your smoothie that you made.
Granola is a great option for those mornings. And it is great for cleaning out all the random little things that you have in your pantry. Seriously. Does anyone else have a million bags in your pantry, but you have no idea what is inside? Or is that just me because I buy things from the bulk section and am unorganized? Maybe that is what it is. Working on that one.
So I have a recipe here that I roughly follow whenever I make granola. Feel free to play with this and make a granola that fits your tastes and needs. For instance, gelatin or collagen is a great addition to granola. I love adding a pastured beef gelatin and increasing the health benefits and protein, making it a bit more satiating. If you are interested in a paleo or vegan granola, try this Almondy Granola recipe.
Whatever you do with this recipe, I hope that you have fun in the kitchen while making it, and I hope it makes breakfast an easier affair in the midst of your healthy morning routine.
Dark Chocolate Peanut Butter Granola
Servings: ~25 1/3 cup servings
Prep Time: 1 hour
1/2 cup unsalted cultured butter (feel free to substitue with ghee, regular butter, or coconut oil)
1 cup peanut butter (preferably natural and unsweetened)
4 cups oats
1 heaping cup fine shredded coconut
1 cup ground flax seed
1 scant cup cocoa
1 scant cup coconut sugar
1-1/2 cups walnuts (preferable sprouted or roasted)
1 teaspoon Himalayan salt
Heat the oven to 325 degrees.
Mix together the oats, coconut, flaxseed, cocoa, coconut sugar, and salt.
Melt the butter. Once melted on the stove, add the peanut butter to the butter over low heat and stir until completely combined.
Once combined, stir together with dry ingredient mixture. Clumps will form as you stir. Don’t try to break them apart.
Place on a cookie sheet and bake for 25 minutes stirring every 5 minutes.
Once dry, take the granola from the oven and toss the walnuts into the granola.
Serve over an açaí bowl, yogurt, or with milk and fresh fruit.
Note: You can keep this granola in the pantry for a month.