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Peanut Butter Granola with Cacao Nibs and Bittersweet Chocolate

Adapted from The Vanilla Bean Baking Book: Recipes for Irresistable Everyday Favorites and Reinvented Classics by Sarah Kieffer.
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 8 servings, makes 1 quart
Author: The Bojon Gourmet


  • 3 tablespoons (45 ml) pure maple syrup
  • 2 tablespoons creamy natural peanut butter
  • 1/4 cup (60 ml) sunflower oil (or other neutral oil)
  • 1 teaspoon water
  • 1 teaspoon vanilla extract
  • 2 1/2 cups (225 g) old-fashioned rolled oats (GF if needed)
  • 3 tablespoons (35 g) packed brown sugar
  • 1/2 teaspoon fine sea salt
  • 1/2 cup (70 g) chopped raw almonds
  • 3 tablespoons (20 g) cacao nibs
  • 2 ounces (55 g) chopped bittersweet chocolate


  • Place a rack in the center of the oven and preheat to 350ºF. Line a rimmed baking sheet with parchment paper.
  • In a large bowl, whisk together the maple syrup, peanut butter, sunflower oil, water, and vanilla. Stir in the oats, brown sugar, salt, almonds, and cacao nibs, stirring well to coat. Spread the oat mixture evenly over the baking sheet.
  • Bake the granola until the oats are golden and dry, 20-30 minutes, stirring it gently if the edges are browning too quickly (less stirring means clumpier granola so you might not need to stir). You can test the granola by placing a small spoonful on the counter; if it crisps when it cools, it's ready.
  • Let the granola cool completely, then stir in the chopped chocolate. Store airtight at room temperature for up to 1 month. Enjoy with milk or yogurt, or over ice cream for dessert.


Nutritional values are based on one of eight servings.


Calories: 326kcal | Carbohydrates: 34g | Protein: 7g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 168mg | Potassium: 244mg | Fiber: 5g | Sugar: 13g | Calcium: 55mg | Iron: 2mg
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