Peanut Butter Chocolate Granola Cereal
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!
Servings: 6.5 cups
Ingredients
- 2 cups 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. If you're working on getting your family off the breakfast cereals from the store, you'll want to use 3/4 for now and cut it back later. If your family doesn't have many sweets, you'll be able to get away with only 1/2 cup or less.
- 1 cup organic cocoa powder , this is optional for extra chocolate flavor.
- 1.5 teaspoons sea salt
- 2 heaping Tablespoons of this colostrum for a nutritional boost to help heal your gut, increase energy, help digestion, weight loss, and tons more (learn here about the many health benefits and how to get colostrum into your diet
- 1 scoop of this collagen for another superfood hit--good for hair, nails, skin, and your immune system!
- 6 cups organic sprouted oats
- 2 teaspoons vanilla extract
- 10-12 ounces chocolate chips of your choice, I like this no-sugar brand that taste really good, but if your kids are picky, just get whatever your family likes. I also love these mini allergen-free chocolate chips (use 1.5-2cups) with only 3 ingredients: Organic cane sugar, organic chocolate & organic cocoa butter.
Instructions
- Preheat oven to 350*.
- In a large saucepan add the peanut butter, coconut oil, syrup, sugar, cocoa powder, salt, colostrum, and collagen powder--heat and whisk until it's all mixed together well.
- Remove from heat and stir in the vanilla and oats, then spread onto 2-9x13 baking pans or cookie sheets lined with parchment paper for easy clean up. I LOVE these pre-cut parchment paper sheets.
- Bake for 15 minutes, stir. Bake another 15 minutes, stir. Turn your oven down to 200* and bake 15 more 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.
- Remove from the oven and sprinkle a half bag of chocolate chips around each pan.
- 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. 🙂