Chocolate Peanut Butter Granola, Anyone?


Getting lots of requests for this, so while the iron is hot, so to speak, it’s time for me to strike!!  Feel free to make your own changes to this and post what worked for you. I will try adding the Juice Plus Complete Dutch Chocolate meal replacement powder to this next time for a wallop of plant-based power.

So here’s the recipe:

1/2 cup Melted Coconut Oil (some will be used to grease  your casserole dish or baking sheet)

1/4 cup Cocoa Powder

3 Tablespoons Stevia Powder

1/4 cup Agave Nectar

1/4 cup Peanut Butter

7 cups of Organic Rolled Oats

Smattering of chocolate chips

Yield: A lot

Preheat oven to 310 degrees.

Be sure to grease two 9×13 glass pans with some of the melted coconut oil (cut your recipe in 1/2 if you only plan for a bit, but this goes fast…)

Get a large mixing bowl and add coconut oil, cocoa powder, stevia and agave nectar. Stir with a wire whisk until smooth. Then add peanut butter & stir with whisk until smooth. Now, you’re ready to add the oats and fold in with a spatula.

Put granola mixture into the pans and sprinkle the chocolate chips on top.

Place in preheated oven for 20 minutes. Remove and stir. Return to oven for 10-15 minutes. Remove sooner if you like your granola a little less crunchy. Keep in for longer, checking every five minutes, for crispier (careful not to over-bake, it gets progressively browner). Remove granola when finished to your liking and cool completely (will get more crisp as it cools).

It’s excellent as its own snack or with rice, almond or (my favorite) coconut milk.

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Categories : Nutrition, Recipes



To make the second layer, whisk together the cocoa powder and hot water in a small bowl; set aside. Melt the chocolate in a heatproof bowl set over simmering water, stirring occasionally until smooth. Once melted, remove from the heat and let cool slightly, 2-5 minutes.


Thanks, Kareem!

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