Chocolate Peanut Butter Macadamia Granola

Chocolate Peanut Butter Granola

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Want to have a breakfast that tastes like dessert? Here is the Chocolate Peanut Butter Macadamia Granola for you! It has become of my favorite things that I could not stop eating recently.

Chocolate Peanut Butter Macadamia Granola

Chocolate Peanut Butter Macadamia Granola

It’s not a secret that I love granola, right? And when it combines chocolate and peanut butter, two of my favorite things, it’s no doubt that I would devour a whole batch if I don’t watch myself carefully.

Watch How to Make

This recipe starts at 0:24
Chocolate Peanut Butter Macadamia Granola

I’m officially addicted to this Chocolate Peanut Butter Granola in these few months. It got the richness of the peanut butter, the chocolaty flavor that I could never get enough.

What brings it to the next level is the macadamia nuts. I mean it. Once I add them in, I never go back to other nuts. I know they are more pricy compared with other nuts, but they really worth the little splurge, in my humble opinion.

Chocolate Peanut Butter Macadamia Granola

Here is a secret, well, not a secret actually. Just my way of enjoying this chocolate peanut granola like a dessert in the morning: Add oat milk and more peanut butter or almond butter on top.

Seriously, give it a try, and leave a comment below to share how you feel about it. I really feel that I could never get bored with this combo.

Chocolate Peanut Butter Macadamia Granola

Aside from macadamia nuts, pumpkin seeds and coconut flakes also give this granola more color and texture. You could use other add-ins if you prefer.

I also use buckwheat groats as part of this Chocolate Peanut Butter Granola to create more crunchiness. And I bet you don’t want to miss out on the chocolate chips, right?

Chocolate Peanut Butter Macadamia Granola

How to Make this Granola

What’s more awesome is that it’s super easy to make this heavenly granola. This is a one-bowl recipe that only requires a big bowl, a spatula, or a fork. Done.

  • First, add the peanut butter and cacao butter to a mixing bowl. Melt them over simmering water. Stir to combine.
  • Then remove the bowl from the heat. Then add the ground chia seed and maple syrup. Mix to combine.
Chocolate Peanut Butter Macadamia Granola
  • After that, add the rolled oats, buckwheat groats, cacao powder, salt, coconut flakes, chopped macadamia nuts, and pumpkin seeds.
  • Mix to coat r the dry ingredients with the peanut butter dressing. Transfer the mixture onto a lined baking sheet and spread it out into a single layer.
Chocolate Peanut Butter Macadamia Granola
  • Bake for 15 minutes first. Then take it out and give it a stir. Continue to bake for 5-10 minutes until most of it is dry and your kitchen should smell amazing.
  • Let it sit in the turn-off oven for another 10-15. Then place the baking sheet onto a wire rack to cool down. You can stir in the chocolate chips when it’s still warm so some of the chocolate will melt to cover some granola chunks. Or add the chocolate chips when it’s completely cool. Up to you!
Chocolate Peanut Butter Macadamia Granola

This granola recipe is adapted from the Chocolate Quinoa Hazelnut Granola I’ve shared a few weeks ago. But this chocolate peanut butter granola totally surpasses its predecessor and wins over my heart. It’s so chocolaty, crunchy, and delish!

Chocolate Peanut Butter Macadamia Granola

Substitution & Notes

Can I use other nut butter instead of peanut butter?

Yes, you can use other runny nut butter, like almond butter, macadamia nut butter, or tahini, to replace peanut butter. Just keep in mind that the final taste will be different if you make the change.

Can I use other oil to replace cacao butter?

The best substitution is coconut oil, and I’ve changed to use coconut oil sometimes. It definitely will work, but the cacao butter is still the best option due to its unique cacao taste.

The second substitution candidate is vegan butter. Other than the above two options, I won’t suggest using other oil because it might make this granola taste greasy and even weird sometimes.

How to Store this granola?

Like how you treat regular granola, store it in an air-tight jar in a cool place. It should last for 3-4 weeks.

But if you want to keep it super crunchy all along the way, I’ll suggest putting it in the fridge.

How to serve this granola?

Make sure to let the granola cool completely first. It will get more crispy after chilling. Once it’s cooled, serve with plant milk and other toppings if you like. My favorite combo is oat milk with a few nice drizzles of peanut butter! Yum~

Sometimes I also use almond milk if I don’t have oat milk at hand. But seriously, try it with oat milk, and thanks me later. (wink wink)


I hope that you could make this Chocolate Peanut Butter Macadamia Granola and fall in love with it just as I do.

If you love chocolate as much as I do, you can check out:

Chocolate Peanut Butter Macadamia Granola

Chocolate Peanut Butter Macadamia Granola

Want to have a breakfast that tastes like dessert? Here is the Chocolate Peanut Butter Macadamia Granola for you! It has become of my favorite things that I could not stop eating recently.
Author: Barrel Leaf
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Breakfast
Cuisine: Veggan
Keyword: chocolate, dairy-free, gluten-free, vegan
Servings: 3 people
Calories: 359kcal

Ingredients

  • 2 Tbsp peanut butter, *
  • 1 Tbsp cacao butter, or coconut oil
  • 1 Tbsp ground chia seeds
  • 2 Tbsp maple syrup
  • 45 g (1/2 cup) rolled oats
  • 8 Tbsp (1/2 cup) buckwheat groats
  • 1 Tbsp cacao powder
  • 1/8 tsp salt
  • 40 g (1/3 cup) macadamia nuts, roughly chopped
  • 2 Tbsp pumpkin seeds
  • 4 Tbsp coconut flakes
  • 3-4 Tbsp dark chocolate chips

Instructions

  • Preheat the oven at 160 C / 320 F. Line a baking sheet with a baking mat or parchment paper.
  • Add the peanut butter and cacao butter to a mixing bowl. Melt them together over simmering water Once they’ve incorporated, remove the bowl from the heat.
  • Add in the ground chia and maple syrup. Mix to combine.
  • Add the rolled oats, buckwheat groats, cacao powder, salt, coconut flakes, chopped macadamia nuts, and pumpkin seeds. Stir to mix all together.
  • Transfer the mixture to the lined baking sheet and spread it out into an even single layer.
  • Bake for 15 minutes first. Take out and give it a stir. Then continue to bake for another 5-10 minutes until it’s mostly dry and your kitchen smell amazing.
  • Let it stay in the oven for 10-15 minutes. Then transfer the baking sheet onto a wire rack and let it cool down. Add in the chocolate chips when it’s still a little bit warm so the chocolate can melt a little bit to cover some granola chunks. Or add the chocolate chips when it’s completely cool.
  • Serve with oat milk or other plant milk of choice.

Notes

  • *I mostly use homemade peanut butter for baked goods.
  • Storage: Store in an air-tight jar for 3-4 weeks. Put it in the fridge for the best crunchy texture.

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