Chunky Monkey Granola
Is there anything better than peanut butter and chocolate? We think not. This highly addictive granola is best served with a splash of oat milk and mounds of fresh sliced bananas, but we won’t judge you if you eat it by the handful out of the jar. You can substitute raisins for the chocolate should you wish or add 1 cup of banana chips to the mixture at the end after baking!
Servings 10 cups
Ingredients
- 5 cups old-fashioned oats
- 2 cups shredded unsweetened coconut
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup natural smooth peanut butter
- ¼ cup neutral oil or melted coconut oil
- ¼ cup maple syrup
- 2 teaspoons vanilla
- ½ cup hemp hearts
- ½ cup roasted peanuts
- 1 cup dark chocolate chunks or chips optional
Instructions
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Preheat the oven to 325 F and line a large baking sheet with parchment paper.
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In a large bowl combine the oats, coconut, cinnamon and salt.
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In a separate medium bowl whisk together the peanut butter, oil, maple syrup and vanilla. Drizzle it over the oat mixture, stir to combine (use your hands if necessary).
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Spead the granola evenly on the prepared pan and bake for approximately 20 minutes, until a light golden brown, tossing half way through. Remove from the oven to cool. Once cooled, stir in the hemp hearts, peanuts and chocolate. Store in a covered container at room temperature for up to 1 month.