Snickers Granola

Trust me when I say that this is my best granola recipe yet; inspired by the classic snickers chocolate bar (a personal favourite), this granola combines rolled oats with peanuts and mixed seeds which are all drenched in a rich chocolate peanut butter sauce and baked until crunchy, before stirring through gooey sweet dates for that classic snickers caramel flavour. If you know me at all, you’ll know that I’m a huge fan of incorporating dessert in to breakfast and this granola couldn’t be more perfect for just that – whether you sprinkle it on nice cream, chocolate oats or simply enjoy alone as a snack, its sure to make your morning extra special. And besides, you really can’t go wrong when it comes to chocolate and peanut butter.

Ingredients

  • 2 cups rolled oats (gluten free if necessary)
  • heaping 1/2 cup unsalted, unroasted peanuts
  • 1/4 cup sunflower and pumpkin seeds
  • 2.5 tbsp cacao powder
  • 0.5 tsp cinnamon
  • 3.5 tbsp coconut oil
  • 4.5 tbsp mani life deep roast peanut butter (or sub regular)
  • 1.5 tbsp maple syrup
  • 1 cup medjool or deri dates

Method

  1. Pre heat the oven to gas mark 4 and line one small and one large baking tray with greaseproof paper.
  2. Add the peanuts to the smaller of the two trays and place in the centre of the oven for 5-8 minutes until golden brown and fragrant. Remove from the oven and set aside to cool.
  3. In a small pan, melt the coconut oil over a low heat.
  4. Add the oats and seeds to a large mixing bowl and mix well.
  5. Once the oil has melted, add the peanut butter, maple syrup, cacao powder and cinnamon to the pan and stir over a low heat until fully combined.
  6. Pour the liquid over the dry ingredients and mix well, ensuring that everything is coated.
  7. Add the granola to the baking tray and bake for 20-25 minutes, stirring every 5 minutes to ensure that it bakes evenly and doesn’t burn. Meanwhile, chop the dates in to small chunks. Add the peanuts to the blender and blitz for a couple of seconds until broken down.
  8. Remove from the oven when golden brown and fragrant and leave to cool fully before mixing in the peanuts and dates before transferring to an airtight container, it will keep well here for up to a month.
  9. Serve as desired! It’s delicious alone with chilled almond milk, sprinkled on nut butter toast, blitzed in a smoothie or my favourite – generously scattered over nice cream with lashings of nut butter and frozen raspberries.

If you make this don’t forget to tag me on Instagram @nourishingyas x

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