I haven’t made granola in ages. For a while I mad a big batch every single week. Its an easy snack, and I always have a bunch of ingredients on hand to add to it. Plus it only takes a few minutes to mix together and its SO MUCH CHEAPER than store bought granola. Why is store bought granola so expensive? But this time I wanted something a little different than my standard go-to, so I landed on Peanut Butter Cup Granola.
Another reason that I made this granola its that I’m trying to be better about using up things that have been in my cupboard for a while. I’m not going to call it a New Years resolution, but its something I’m trying to be better about. I end up with bits of things that I used for different recipes that end up sitting around in the back of my cupboard. So the other day, I pulled everything out, and moved the items that have been in the cupboard for quite some time to the front. And, one of the items I moved to the front were peanuts! It was fate. Peanut Butter Cup Granola had to be made.
Peanut Butter Cup Granola Ingredient Breakdown
Rolled Oats
This granola, like any other granola is so simple to make and uses basic pantry ingredients. Using rolled oats is the most important. Don’t substitute quick oats or instant oats here. We want those crunchy clusters in this Peanut Butter Cup Granola.
I like to have rolled oats on hand ALWAYS. Its what I use in all baking from making oat flour to making oatmeal cookies. Its always rolled oats. Even if I’m on a steel cut oat kick for my morning oatmeal, I have a big container of rolled oats on hand in my pantry.
Crisp Rice Cereal
I love adding a little crisp rice cereal to my granolas. It makes it way easier to chew because the cereal is so light and crisp. I put it into all of my granola recipes. I love a big cluster, but when that big cluster almost breaks your tooth, its less enjoyable. However, this is something you can substitute for more rolled oats, in this Peanut Butter Cup Oatmeal. Just sub equal amounts, if you please.
Peanut Butter
I always use natural creamy peanut butter in all of my recipes. My favorite brand is Teddie, which is a local Boston company. I’m not sure if its easily accessible outside of New England, but I also like Smucker’s Natural Creamy Peanut Butter which is available everywhere. I haven’t tried this recipe with a no-stir peanut butter so I can’t vouch for that.
Agave Nectar
Agave nectar is a liquid sweetener that has a slightly warm but overall neutral flavor. I always use the light variety. There is a darker brown agave that has more of a warm flavor and its not bad but I like the neutral taste of the light variety. If you can’t find agave, maple syrup, light corn syrup or a combination of the two will work. I like to keep agave on hand to put in tea instead of honey, so its always something I have laying around.
Cocoa Powder
For most of my chocolate recipes, I say be sure to use a high quality cocoa powder, but here I think you can use whatever you like. This is because the cocoa isn’t the only flavor. The peanut butter plays a big flavor role here, as do the oats. So if there was ever a time to use a mediocre cocoa, its now!
Put this Peanut Butter Cup Granola atop yogurt or oatmeal or have it with milk as cereal or grab a handful of clusters as a snack. Its a delicious, wholesome and indulgent garnish or snack!
Peanut Butter Cup Granola
Ingredients
- 3 Cups Rolled Oats
- 1 Cup Crisp Rice Cereal
- 1/2 Cup Agave
- 3 Tbsp Cocoa Powder
- 1/2 Cup Peanut Butter
- 1/4 tsp Salt
- 1 tsp Vanilla
- 1/2 Cup Roughly Chopped Roasted Unsalted Peanuts
Instructions
- Preheat oven to 325*. Line a sheet tray with parchment.
- In a large bowl. Combine agave, cocoa powder, salt and vanilla with a whisk.
- Add peanut butter and stir together with a spatula until well combined.
- Add oats, crisp rice cereal and chopped peanuts and fold together until everything is well coated in the peanut butter mixture.
- Scrape the granola onto a baking sheet that has been lined with parchment, spread it out evenly and lightly press down with the back of a spatula.
- Bake in a 325* oven for 15 minutes. Remove from oven to lightly stir, but be careful not to break up all of the clusters here. Return to the oven for 15 more minutes. Remove from oven and allow to cool. The granola will crisp up as it cools.
- Store in an airtight container for up to 1 month.
Loved this!! I didn’t have all the stuff on hand so I did a few subs w sunbutter and sunflower seeds. (Come to think of it this would also have worked well in the induction phase of the AIP diet I did awhile back when peanuts were off limits). But the ratios are GREAT! As are the cook times. Definitely adding this to my regular rotation. Who among us doesn’t need a chocolatey treat?! Thank you!!