Crunchy Peanut Butter Chip Granola
Equipment
- Small mixing bowl
- whisk,
- Rimmed baking sheet
- spatula
Ingrediënten
- 1 cup 80 g old-fashioned rolled oats
- ¼ cup 40 g brown rice flour
- ¼ cup 28 g flax meal
- ¼ teaspoon fine sea salt
- 2 tablespoons 32 g natural peanut butter
- 1 tablespoon 15 ml canola oil
- 2 tablespoons 42 g agave nectar or 30 ml pure maple syrup
- ½ cup 58 g nondairy semisweet chocolate chips or 66 g white chocolate chips or 40 g carob chips
Instructies
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Prepare a large, rimmed baking sheet.
- In a large mixing bowl, combine rolled oats, brown rice flour, flax meal, and sea salt.
- In a small mixing bowl, whisk together natural peanut butter, canola oil, and agave nectar until well combined.
- Pour the wet ingredients into the dry mixture, stirring until evenly coated.
- Spread the granola mixture evenly on the prepared baking sheet.
- Bake for 8 minutes, then stir well.
- Bake for an additional 8 minutes, or until the granola is golden brown.
- Remove from the oven and immediately stir in the chocolate chips.
- The heat will melt the chips and coat the granola.
- Allow the granola to cool on the baking sheet.
- Once cooled, transfer to an airtight container and store in the refrigerator.
Video
Notes / Tips / Wine Advice:
Wine Advice:
This granola pairs well with a glass of lightly chilled, sweet white wine like a Riesling, which complements the sweetness of the agave nectar and chocolate.
Nutritional Information
Calories: 200 kcal | Carbohydrates: 22 g | Protein: 5 g | Fat: 10 g | Fiber: 4 g | Sugar: 10 g | Salt: 0.2 g
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