Okay, Peanut Butter Chocolate Cherry Granola is kind of a long title, but there’s so much good stuff in here that it all needs to be noted! I first made this years ago, and recently remembered it. I can literally eat the whole thing myself, so it’s kind of good that I haven’t made it very much. It’s never great to eat a whole bowl of granola, but it is delicious! I also love Coconut Butter Granola, so if you find coconut butter while buying peanut butter grab some! Unlike other granola recipes, this one has no butter (peanut butter is awesome stuff, but I’m sure you could substitute almond butter or even coconut butter) and no weird ingredients. If you’re like me and you buy the biggest tub of honey you can find, you’re all set! The cherries are a perfect compliment to the chocolate and peanut butter because they’re not overly sweet. However, if you’d like to, you could substitute any dried fruit. It’s a very flexible recipe, and always turns out nutty, crisp, chunks that are very addictive. You’ve been warned!
Peanut Butter Chocolate Cherry Granola
Crunchy, crisp granola loaded with flavor and healthy ingredients. Great on yogurt or with milk!
- 2 1/2 cups old-fashioned rolled oats
- 1/2 cups ground flax
- 1 cup honey roasted peanuts
- 1 cup dried cherries
- 1 tsp cinnamon
- 2/3 cup honey
- 2/3 cup creamy peanut butter
- 1/2 cup chocolate chips
Preheat oven to 325 F. Line cookie sheet with parchment paper or silicone baking mat; set aside.
In a large bowl, stir together oats, ground flax, peanuts, cherries, and cinnamon; set aside. In a small bowl, melt peanut butter and honey for ~1 min. in the microwave. Mix until smooth, heating an additional 30 seconds if needed. Pour melted mixture over dry ingredients. Stir well, ensuring even coating.
Spread mixture evenly onto cookie sheet and press down gently. Bake for 12 minutes, remove and stir. Place back into oven for 12 additional minutes, remove and top with chocolate chips if desired. Do not stir.
Let cool completely (it can take several hours); break into chunks. Store in an airtight container for up to 2 weeks.
Adapted from: Sally’s Baking Addiction