This Peanut Butter Chocolate Granola recipe brings possibly one of the best flavor combinations known to man to the granola world. This allows this vegan granola to be extremely versatile, being equally good for breakfast, sprinkled on top of ice cream or enjoyed all by itself for a mid day snack.
¾ cup sugar
½ cup cocoa powder, sifted
½ cup non-dairy milk
½ cup water
½ cup peanut butter, unsalted
6 Tablespoons canola oil
2 Tablespoons unrefined coconut oil, melted
¾ teaspoon espresso powder
½ + ⅛ teaspoon salt
1 teaspon vanilla extract
5 cups rolled oats (also known as old fashioned)
½ cup wheat germ, wheat bran or oat bran
1 cup chopped walnuts
1)
Preheat your oven to 300F (149C). In a large bowl whisk together the sugar, cocoa powder, non-dairy milk, water, peanut butter, canola oil, coconut oil, espresso powder, salt and vanilla extract.
2)
In a large mixing bowl, stir together the oats, wheat germ and walnuts. Add the wet ingredients from Step 1 and thoroughly stir until well combined.
3)
Place the mixture on a baking sheet and spread it out flat. Bake for 30 minutes, or until the granola starts to dry. If using two baking sheets, switch racks halfway during the baking duration. Remove from the oven and let cool.
4)
Transfer the granola to a large mixing bowl and break it up into smaller pieces. Store in a covered container at room temperature for up to 2 months. Makes about 8 cups of Vegan Chocolate Peanut Butter Granola.
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