Happy Belated Valentine’s Day!
For a blog devoted to luv, it is bit embarrassing that I missed the February 14 deadline for this recipe.
To be fair, the treat I planned to debut was a bit of a sweet-potato-biscuit disaster. Marshmallows melted with chocolate do not become marshmallow fluff, they become liquid Tootsie-Roll, and my gluten-free heart-shaped peanut butter cookies were a bit ambitious.
But, hope springs! And, if you are like me, and may have eaten one too many sugary hearts, truffles, cereals, cupcakes, and donuts this week, then this recipe might be a nice change of pace.
Plus, when it comes to nutty-sweet combinations, peanut butter and chocolate wins. If chocolate combinations competed in a doubles tournament, pb+c would serve aces every time, win the trophy, and do a fantastic victory dance over the net. Strawberry-and-chocolate, vanilla-and-chocolate, banana-and-chocolate: no competition. Peanut butter and chocolate’s flavor profile is simply complimentary; rich whipped peanuts and sweet, dense chocolate: perfect. This is why the following confession is a bit embarrassing.
I have never posted a peanut-butter chocolate recipe on this blog.
I know, I know. I talk a mean game, but have yet to deliver. Maybe I have been waiting for the right recipe, maybe I was caught off guard by how dependable and delicious this recipe is-maybe I was afraid to commit to the first posting. But you know something good when you find it, and I can’t think of a better way to start a day than with a perfect pair for breakfast. Or lunch. Or dinner.
Peanut Butter Chocolate Crunch Granola
*This recipe has been adapted from Allrecipes.com version
What You Need:
2/3 cup creamy peanut butter
1/3 cup honey
1/3 cup agave nectar
1/2 teaspoon cinnamon (I like Saigon Cinnamon, it has a kick to it)
1 teaspoon vanilla
4 cups uncooked rolled oats
1 cup dry-roasted, salted peanuts
1 bar semisweet chocolate
What You Will Do
- Preheat oven to 300 degrees.
- In a small saucepan, combine peanut butter, honey, agave, cinnamon, and vanilla, over medium heat, and stir until smooth.
- Place oats and peanuts in a large, shallow roasting pan or a 15 x 10 x 1-inch baking pan. Pour warm peanut butter honey/agave mixture over the oats and peanuts and stir gently until oats are coated. Spread evenly in the pan.
- Bake, taking the oats out of the oven every 10-15 minutes, stirring to make sure they are evenly cooked. I did mine in two rounds of 15 minutes, then baked them for about 8 minutes more. Just make sure your oats are golden and a bit crunchy; you don’t want to burn the edges of the granola, or the peanuts.
- Burned peanuts are not delicious.
- Once the granola is done, put your cookie sheet on a baking rack to cool for about 15 minutes.
- While your granola cools a bit, use a vegetable peeler to peel half of your chocolate bar into small curls. Once you have passed the 15 minute mark, sprinkle the chocolate curls over the granola and stir to combine, making sure you coat all of the oats with the chocolate.
- Let the granola cool for about an hour, then chop the other half of your chocolate bar into small chunks. Sprinkle the chunks over your granola, and mix to combine.
- This makes a large batch, so you could easily feed an entire tennis team with it, or two large families, or yourself, if all you had to eat was this for a week.