And when I say “Elvis Granola”, I clearly mean chocolate peanut butter granola, also known as the best thing to ever dominate your cereal bowl…or mouth.
After making this yesterday, I literally danced around the kitchen with Dexter in crunchy-salty-sweet happy dance. This granola would be perfect over vanilla yogurt, with milk or just eaten straight out of hand, which was what I was doing for the majority of the day.
I.just.couldn’t.stop. And neither will you!
So, this recipe makes a lot but trust me, you’re going to want it. Personally, I don’t know who wouldn’t want an entire pound of chocolate peanut butter granola in their kitchen at all times, but that’s just me.
Plus, it’s great to have on hand for afternoon snacks and lasts practically forever when stored in a large tupperware container.
I also like to think this is somewhat healthy. Mainly because it contains oats, but also because it contains ground flax and dark chocolate. Nothing says “healthy” like dark chocolate and flax! Don’t worry about all the sugar and the teeny bit of canola oil. It’s all in the name of Elvis.
My old favorite breakfast was chocolate chip pancakes. My new favorite breakfast is a bowl of Greek yogurt topped with this granola. And a sliced banana for good measure. And maybe some bacon on the side. The touch of sea salt in this recipe really puts it right over the edge. Kinda like something else I know and love.
Breakfast of champions!
makes about 1 lb granola
1/4 cup canola oil
1/3 cup maple syrup
1/4 cup chunky peanut butter
1/2 tsp salt
1 tsp cinnamon
4 cups old fashioned oats
1/4 cup ground flaxseeds
1/2 cup dry roasted peanuts
1/2 cup sunflower seeds
2/3 cup chopped dark chocolate (or miniature chocolate chips)
Preheat oven to 275.
Bring the canola oil, maple syrup, peanut butter, salt and cinnamon to a simmer on the stove. Cook for three to five minutes.
While that’s cooking, mix together the oats, ground flax, peanuts and sunflower seeds. Pour hot syrup mixture over the oats and toss well to coat. Spread out granola onto two lined sheet trays and bake for 40 minutes, stirring occasionally and turning trays midway through.
Let granola cool completely before adding the chopped chocolate.
1.5 hours (including cooling time)
** this granola will stay fresh for about a month sealed in tupperware and kept in the fridge.Pin It