Peanut Butter Chocolate Chunk Granola

Peanut Butter Chocolate Chunk Granola

*This recipe will fill four 34oz mason jars*

1 2 lb Bag of Gluten Free Rolled Oats

2 Cups of Roughly Chopped Raw Unsalted Cashews

Pinch (generous) of Celtic Sea Salt

1/2 Cup of Organic Unrefined Virgin Coconut Oil, melted

3/4 Cup of Pure Maple Syrup

1 16 oz Jar of Organic No Stir Crunchy Peanut Butter

2 Bars of Theo’s Organic 70% Dark Chocolate, roughly chopped

Preheat oven to 325 degrees. You will need 2 large bowls but will start with one. Measure the oats, cashews, and sea salt, and stir to combine. Add the coconut oil and syrup and fold and stir until all of the oat mixture is coated.

Scoop half of the oat mixture into the other large bowl. Scoop 1/2 of the peanut butter into each bowl. With a wooden spoon, work the peanut butter into the granola by kind of pressing it down a bit, twisting the wooden spoon, and folding. It will come together eventually and spread out nicely. You want it to be a little chunky, but not big blobs of peanut butter.

Line two cookie sheets with parchment or silpat and pour the oats onto the sheets. Spread the oat mixture out as evenly as possible and bake for about 25 minutes or until it just starts to turn golden. The granola will firm upon cooling.

Roughly chop the chocolate while the granola is cooling. Once the granola is completely cooled, add the chocolate chunks.

Store in airtight containers.