At least with making your own, you can control just how much sugar is going in. Nothing is hidden in a sneaky back label. You can add as much of the good stuff as you want and leave out all the stuff you don’t like (here’s looking at you raisins and banana chips!) If you’re not keen on peanut butter, then swop it out for any nut butter – cashew, almond; although it’s fat, it’s good fat. I wouldn’t skimp on the cocoa nibs though, they are a fantastic source of antioxidants and really give you an energy kick first thing in the morning and basically it means you’re eating chocolate for breakfast, but without the guilt!
Peanut Butter and Cocoa Nib Granola
Makes 6 cups
3 cups large flake oats (not instant oats)
1 cup mixed seeds (flaxseeds, sesame, poppy and pumpkin – whatever your heart desires)
4 tbsp brown sugar (you can reduce this if you like)
pinch of salt
4 tbsp honey
4 tbsp smooth peanut butter
½ cup extra virgin olive oil or coconut oil
2 tsp water
2 tsp vanilla extract
1 cup raw almonds, toasted and chopped
1/3 cup The Kate Tin Cocoa Nibs
Preheat the oven to 180C. In a large bowl, combine the oats, seeds, brown sugar and salt. In a separate bowl, mix the honey, peanut butter, olive oil, water and vanilla together. Add the wet ingredients to the dry ingredients and mix well, making sure everything is coated well. Spread onto a lined baking sheet in an even layer and bake for 20-30 minutes, stirring well every 5-10 minutes so the granola toasts evenly. Remove from the oven and stir in the almonds and cocoa nibs. Once completely cool, store in an airtight container.