My friend Patti cuts my hair and one day when I was over there, she had me try the granola recipe she was playing around with. It was so good! So I used her recipe and Nourishing-Traditionized it a bit, then made my own peanut butter chocolate version with some superfood add-ins. It was a hit and the kids love it with our fresh raw milk from the farm. This makes a nutrient-dense breakfast, loaded with all good things, and the best part is that I found this sprouted organic oatmeal, so there's no need to soak or prepare the oats ahead of time!
Peanut Butter Chocolate Granola Cereal
Yield About 6.5 cups
This peanut butter granola cereal is good with milk, over yogurt, or just by the handful! The best part is all of the superfood add-ins and how it tastes a bit like no-bake cookies!
- 1.5 cup organic creamy peanut butter
- 1 cup organic coconut oil (or this refined coconut oil if you prefer no coconut taste)
- 1 cup real maple syrup
- 1/2-3/4 cup organic palm sugar (or organic cane sugar is fine too if that's what you have). You could also add more maple syrup and skip the sugar.
- 1 cup organic cocoa powder
- 1.5 teaspoon sea salt
- 2 heaping Tablespoons of this colostrum for a nutritional boost to help heal your gut, boost your energy, digestion, weight loss, and tons more (learn here about the many health benefits and how to get colostrum into your diet, and if you get some, click "join" at that link, not "shop" for the best pricing.)
- 1 scoop of this collagen for a nutrition boost--good for hair, nails, skin, and your immune system!
- 6 cups organic sprouted oatmeal
- 2 teaspoons vanilla extract
- 1 bag chocolate chips of your choice, I like this no-sugar brand that tastes really good, but if your kids are picky, just get whatever your family likes.
Preheat oven to 350*.
Remove from heat and stir in the vanilla.
Bake for 15 minutes, stir. Bake another 15 minutes, stir. Turn your oven down to 200*, sprinkle a half bag of chocolate chips around each pan, and bake another 15 minutes--check to see if it's starting to crisp up. This timing was perfect for my oven, but you may want to bake it a bit longer--you want it crispy but not hard and burnt. It'll crisp up more as it cools too.
Let it cool then break it up a bit and store it in a sealed container or baggie in the fridge to keep it fresh longer, although ours doesn't last long.
Serve with raw milk or if you don't have that, at the LEAST always use whole milk and never ever ultra-pasteurized. (Read more about healthy milk options here.) You could also serve over yogurt or just eat it by the handful. 🙂
Did you make a real food recipe?
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