Ready for lots of new, easy, delicious recipes?
GOOD!
I’m really putting all my time and energy into feeding myself as good as I fee my clients. And with this simple, chocolate peanut butter granola and yesterday’s Coconut Pineapple Cilantro Smoothie, my breakfasts have been off to a stellar start.
I’d be reverting back to just drinking coffee for breakfast or having avocado toast if I ever remember to pick up bread for the last few months and obviously it wasn’t making me feel all that great. I think breakfast really sets the tone for the rest of the day though and I’m so happy to be creating new, yummy stuff to start my mornings off.
Hope you enjoy this granola as much as me! Feel free to swap out the almonds and pecans for other nuts.
4 cups gluten-free rolled oats
1 cup sliced almonds
1 cup chopped pecans
1/3 cup coconut oil
1/3 cup peanut butter
1/3 cup pure maple syrup
1/3 cup raw cacao powder
1/3 cup vegan dark chocolate chips (optional)
- Preheat oven to 350 degrees
- Mix together oats, pecans and almonds
- Over low heat melt together the peanut butter, coconut oil and maple syrup until thinned out
- Pour over oats and stir in cacao
- Mix until well incorporated
- Spread onto baking sheet and top with chocolate chips
- Bake at 350 degrees for 15-20 minutes
- Serve with fresh fruit and almond milk
About the Author
Leave a Comment...