1/4cup(60 ml) sunflower oil (or other neutral oil)
2 1/2cups(225 g) old-fashioned rolled oats (GF if needed)
3tablespoons(35 g) packed brown sugar
1/2teaspoonfine sea salt
1/2cup(70 g) chopped raw almonds
3tablespoons(20 g) cacao nibs
2ounces(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.
Peanut Butter Granola with Cacao Nibs and Bittersweet Chocolate recipe by Alanna Taylor-Tobin of The Bojon Gourmet. Source: https://bojongourmet.com/peanut-butter-granola-with-cacao-nibs-and-bittersweet-chocolate-gluten-free-vegan/.