Normally I like to pair my recipes with a fabulous story, some witty banter, or even flatulence.
I’m definitely not above using fart jokes to garner attention. In fact, I don’t think I have much of a filter at all. You know what else I don’t have. A story line for today’s recipe. Yeah, sorry about that. My bad.
I guess I could tell you I made and photographed this months ago. I created it at the Hubby’s request because I am a wonderful wife. Obviously. We can gloss over my other fun traits; there’s no need to talk about my fetish for ultra clean kitchen counters or why the beer (and pretty much everything else) must always be stored and grouped by category, forward facing, of course. I make him granola on demand, which more than makes up for those other shall we say, quirks. His only requirement for this was it contain peanut butter, which makes the addition of chocolate chips a no-brainer in my book. I’m fairly certain the two should always be coupled together; just like the Hubby and I. Bow chicka-wow-wow.
I could tell you my nuts to oats ratio is high, which really is no different from any of my other granola recipes. What can I say? Nuts taste damn good, and they’re a great source of healthy fats. Nutrient dense food and the inclusion of the right fats helps make you feel satiated longer. The fact this is also finger licking good doesn’t hurt either, although I would totally recommend you use a spoon. Fine, use your phalanges, you animal you.
I could also tell you this recipe contains no refined sugar. My granola never does. I always use pure maple syrup to create a sense of sweet, while the peanut butter adds a lovely balance. It’s the absolute sweet and salty combo in a single bite. Adding a freshly diced banana to the final product is the cherry on top or the icing on the cake. To be clear, it’s not really a cherry or even icing for that matter, but damn if it doesn’t complete this dish perfectly. Anyone who’s had peanut butter, bananas, and chocolate knows they’re the reason threesomes exist.
Last but certainly not least, I could tell you I secretly like to call this recipe The Elvis.
It might not actually sing to you, but if you make this for someone, you certainly won’t be lonesome tonight.
- 3 cups Rolled Oats
- 2 cups Nuts, chopped. I use a blend of almonds and walnuts.
- 1/2 cup unsalted Peanuts, chopped
- 1/2 cup sweetened Banana Chips, chopped.
- 3 Tbsp. Flax Powder or Wheat Germ
- 1/2 tsp. Salt
- 4 Tbsp. Peanut Butter, melted
- 2 tsp. Vanilla Extract
- 1/3 cup Canola or Olive Oil
- 1/3 cup Maple Syrup
- 3/4 cup Chocolate Chips, I use the Enjoy Life dairy and soy free chips.
- Preheat oven to 350 degrees.
- Combine dry ingredients into a bowl and mix thoroughly (from the rolled oats through to the salt).
- Melt peanut butter either in microwave or on the stove top. I zap mine in the microwave for thirty seconds or so. Add melted peanut butter to dry ingredients and stir to incorporate.
- Add in the vanilla and your oil of choice. Mix to coat everything. Add in the maple syrup, stirring to coat everything.
- Once combined, spoon mixture onto a baking sheet. Leave clumped together. Do not spread out on the baking sheet. Bake at 350 for 22 to 25 minutes, stirring once at 12 minutes. Note: If you like your granola on the crunchier side, you can cook it longer. Also, if you like big clusters, don’t stir it as often.
- Remove from oven and let cool for at least 30 minutes and up to overnight.
- Once cool, add chocolate chips.
- For maximum eating enjoyment, I recommend topping a bowl of this granola with plain or honey flavored yogurt and a sliced banana. Trust me on this one.
Do you ever make your own granola? What is your favorite granola combination?