Chocolate granola. Yep. I mean who doesn’t want chocolate for breakfast??
With just 5 pantry ingredients and less than 15 minutes, what better way to start your day than a fresh batch of home-baked chocolate granola…
And what 2 ingredients does everyone have in their pantry right now??
Oats and peanut butter; two of the best foods on the planet, without a doubt. So of course we had to come up with a new delicious recipe for quarantine / self-isolation / social distancing world (or whatever this madness is) featuring these pantry heroes!
The result? Sweet, salty, nutty, chocolate granola goodness, which tastes like crunchy oat clusters covered in actual chocolate.
Except there is no dairy, refined sugar or oil involved!
I mean if this doesn’t scream dessert for breakfast and the most addictive healthy snack treat I don’t know what does.
Let’s just say that these clusters of happiness are definitely going to be what gets me through self-isolation. Once you’ve made them once you’ll totally understand…
You’re going to love this Sea Salt Chocolate Granola!
- easy as can be!
If you need this to be nut-free then you can substitute peanut butter with a seed butter such as tahini, sunflower or pumpkin seed butter (the taste may differ slightly but will still be delicious!)
Ensure you use gluten free oats if necessary or substitute the oats for raw buckwheat instead to make this recipe gluten free.
If you love this chocolate granola recipe, you’ll also want to try these…
- Best Vegan Thanksgiving Recipes (Gluten free, easy)
- One Pot Baked Mexican Rice Casserole (Gluten free, Vegan)
- TikTok Viral Recipe! – Chocolate Orange Baked Oats (Vegan)
- High Protein Lentil Vegan Pizza Crust (Gluten free, Oil free)
- Healthy Banana Recipes (Vegan, Gluten free)
Sea Salt Chocolate Granola (vegan, gluten free)
- 3 cup rolled oats
- 6 tbsp maple syrup
- 1/4 cup peanut butter or nut butter of choice
- 1/4 cup cacao powder
- 1/2 tsp sea salt adjust to taste if using salted nut butter
- Preheat oven to 180 degrees C fan-forced, and line a baking tray with paper (or reusable baking mat.)
- In a medium bowl combine oats, cacao powder and salt until thoroughly combined.
- In a seperate bowl mix the peanut butter and maple syrup together until smooth. Add to the dry ingredients and mix until the oats are full coated and everything is well incorporated.
- Pour onto your lined baking tray and spread out evenly. Bake for 8-10 minutes or until crunchy (keeping in mind they will harden as they cool, so be careful not to burn them). Allow to cool before storing in an airtight container or jar at room temperature for about a week.
SubstitutionsNUT-FREE To make this recipe nut-free you can substitute peanut butter with a seed butter alternative such as tahini, sunflower or pumpkin seed butter (the taste will differ slightly but will still be delicious!) GLUTEN-FREE Ensure you use gluten free oats if necessary or substitute the oats for raw buckwheat instead to make this recipe gluten free.
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