This is by far my favorite sweet treat granola. It is so good on its own for a snack, warmed up with ice cream on top for a dessert, or on top of a smoothie bowl (like my Purple Rain bowl from my eBook!) for breakfast!
Ingredients: Serves 6
- 1 & 1/2 cups oats
- 1/4 cup roughly chopped or slivered almonds
- 1/4 cup chopped walnuts
- 1/4 cup dark chocolate chips
- Sprinkle of cinnamon
- Sprinkle of sea salt
- 1 teaspoon ground flaxseed
- 1/4 cup natural peanut butter
- 2 tablespoons raw honey
- Avocado oil (for greasing pan)
Directions:
- Preheat oven to 350 degrees Fahrenheit & lightly grease a 5×9 in. glass bread pan with avocado oil.
- Mix dry ingredients.
- Stir in natural peanut butter and honey.
- Spoon in and press down granola into the lightly greased 5×9 in. glass bread pan.
- Bake for 15-20 minutes, until the edges are crispy and a little darker than the rest (this ensures having some crispier and some softer chunks, which I like–bake for a shorter amount of time if you like a softer granola).
- Let granola cool for 10 minutes. Then run a knife around the edges and cut into chunks. Spoon the chunks (some pieces will crumble too-that’s okay) into a glass container and let it cool completely. Then refrigerate for a few hours or overnight. (You can eat it warm, but I like it best after it’s cooled in the fridge).
- Store in the fridge. Granola stays good for 5-7 days.
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