I wanted to make peanut butter cookies this week in a very serious way. Peanut butter chocolate chip cookies to be exact. Unfortunately, I’m having a self-imposed solo competition to see how long I can go into 2016 without making cookies.
Enter Peanut Butter Granola with Cacao Nibs. Truly fulfilled my cookie craving and was much easier to make. Oats, sugar, peanut butter, coconut oil, maple syrup and cacao nibs. That’s it. The turbinado sugar is in there to give it some crunch but you could leave it out if you have some low sugar resolution situation you’re trying to stick to. You could also just make cookies, your choice.
- 3 cups plus two tablespoons rolled oats
- 2 tablespoons turbinado sugar
- Pinch of salt
- 0.25 cup peanut butter
- 0.25 cup coconut oil (or canola/olive oil)
- 0.25 cup maple syrup (or agave/honey)
- 0.25 cup cacao nibs (or chocolate chips)
- Preheat oven to 340 degrees and line a baking sheet with parchment paper.
- Combine oats, sugar and salt in a large bowl.
- In a small saucepan over medium heat, whisk together peanut butter, oil and syrup until well combined.
- Pour wet mixture over oat mixture and stir to fully coat. Spread evenly over baking sheet.
- Bake for 20 minutes (stirring at the 15 minute mark).
- Let cool completely. Toss with cacao nibs.
Inspired by MinimalistBaker