This isn't your ordinary breakfast granola - it's PB Banana Chocolate Chip Granola by Sunday Morning Banana Pancakes, and this week's Sanctuary Sweets featured breakfast recipe.
Ingredients:
- 1/2 cup peanut butter
- 1/4 cup maple syrup
- 2 tbsp coconut oil
- 2 cups rolled oats
- 1/4 cup dried banana
- 1/4 cup sunflower seeds or peanuts
- 1/4 cup quinoa
- 1/4 cup vegan dark chocolate chips
Preparation:
- pre heat oven to 200*
- In a small sauce pan over medium heat combine peanut butter, maple syrup & coconut oil - heat until peanut butter & coconut oil has melted.
- Combine oats through quinoa in a medium mixing bowl, toss to combine. Pour Peanut butter mixture over the dry ingredients and stir until all dry ingredients are well coated with peanut butter mixture.
- Line a rimmed baking sheet with parchment paper. Spread granola mixture evenly onto the baking pan. Bake for 35 minutes, stopping to stir the granola at the 20 minute mark.
- Remove granola from oven, while the granola is hot from the oven press the granola firmly down into the pan with the back of a spatula. Sprinkle the dark chocolate chips over the warm granola - allow to fully cool on the baking sheet. When the chocolate chips are still warm I like to stir up the granola which forms chocolate chunks of granola - allow the chocolate to firm up prior to storing in an air tight container - I like to use a mason jar but any container will work.
- Granola stores well for up to 2 weeks (maybe longer but a batch only lasts us about a week!)
Recipe and photo credit to: