Is it just me, or have you noticed that artisan peanut butter seems to be making its way onto grocery store shelves? A few months ago, we picked up a jar of this merry concoction – Chocolate Coconut Peanut Butter. As someone who is generally, and quite literally, the very opposite of trendy, I really think I’ve got my finger on the pulse this time. My prediction? “Artisan” peanut butter is trending and may very well make its way into all of our lives in 2016.The Chocolate Coconut Peanut Butter we had was seriously good. And seriously expensive. I tried a few times to recreate it from scratch for pennies on the dollar in my trusty food processor, without any resounding successes.
I actually gave up on recreating it after 2 failed attempts. You gotta know when to fold ’em and all that.
But then this happened.Toasted Coconut, Peanut Butter, and Chocolate Granola. It tastes exactly like the Chocolate Coconut Peanut Butter I loved, but in big clusters of crunchy granola. So, 100 times better.
Side note: I recently started making all my granolas with quinoa. Yes, quinoa. I was just as skeptical as you are right now. But it just gives granola some extra crunch and texture and now that I’ve gone there, I can’t go back.My favorite way to eat this granola is atop a big pile of plain greek yogurt with thinly sliced banana on top for breakfast, but I’ve also been enjoying it by the handful straight out of the cupboard.
- 2 cups old fashioned oats
- 1 cup quinoa
- 1 cup unsweetened flaked coconut
- ⅓ cup peanut butter
- 1½ tablespoons coconut oil
- 6 tablespoons honey
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon coconut extract
- ½ teaspoon salt
- Combine the rolled oats, quinoa, coconut, and salt in a medium bowl.
- In a microwave safe container, combine the peanut butter, oil, honey, cocoa, and coconut extract. Microwave on high for about 30 seconds and then whisk together and pour over the oat mixture. Stir to combine and spread evenly over one to two large baking sheets lined with parchment paper. Make sure it's in a single layer and not overcrowded.
- Bake at 275 degrees F for 35-40 minutes, flipping or stirring the granola once halfway through. Remove from the oven and let cool on the baking sheet before breaking into pieces. Store in an airtight container.
For gluten free granola, be sure to use gluten free oats.