This peanut butter chocolate date granola is the only granola recipe that you could possibly need. Oats, nuts and seeds are drenched in a sweet peanut butter, maple and cinnamon coating and baked until crunchy and caramelised – before *wait for it* stirring through chunks of chocolate peanut butter stuffed dates to create the ultimate granola recipe.
It might require a little more time and effort than my other granola recipes, but trust me every second is so worth it. Each element is incredibly delicious – from the golden peanut butter oat clusters to the caramelised nuts and gooey chocolate peanut butter dates – it truly makes getting out of bed in the morning worthwhile.
I didn’t think that anything could top my Biscoff granola until this batch came along. Naturally sweetened and made with simple ingredients that you more than likely already have in the cupboards at home, it’s
- And ridiculously addictive!
I must admit that the addition of the chocolate covered dates in this recipe has to be one of the best ideas that I’ve ever had. Whilst I love them alone as a simple snack, adding them to this granola was quite the brainwave. They’re sweet, sticky, gooey, oozing with peanut butter and encased in a crunchy chocolate coating which makes them the absolute dream. Alongside the baked oats and caramelised nuts, this granola is one of the many reasons why breakfast remains my favourite meal of the day.
Peanut butter is a breakfast staple for me and this nutty granola makes the perfect topping for a bowl of creamy chocolate protein nice cream along with berries and yes, you guessed it – even more peanut butter. Although I have to admit that it’s so addictive that I may have been caught eating it straight from the jar on more than one occasion!
You could always leave the chocolate dates out and use regular chopped medjool dates to make this granola recipe even simpler, but trust me they are the best addition! Sweet, gooey, oozing with peanut butter and a dark chocolate shell, they completely upgrade this already delicious granola to become the king of breakfast bowl toppings.
I love seeing you recreate my recipes so if you make this, please let me know in the comments below and don’t forget to tag me in your photos on Instagram using @nourishingyas or #nourishingyas.
for the peanut butter granola
- 2 cups jumbo rolled oats
- 2/3 cup nuts – I used pecans, cashews and chopped almonds
- 2 tbsps ground almonds
- 2 tbsps pumpkin or sunflower seeds
- 1/2 tsp cinnamon
- 2 tbsps maple syrup
- 4 tbsps peanut butter
- 3 tbsps coconut oil
for the chocolate peanut butter stuffed dates
- 1 cup medjool dates
- 75g dark chocolate, melted
- peanut butter
- Pre heat the oven to gas mark 4 and line a baking tray with grease proof paper.
- Add the oats, nuts, seeds and cinnamon to a large mixing bowl and stir until fully combined.
- Add the coconut oil to a small pan and set over a low heat. Once fully melted, stir in the peanut butter and maple syrup until fully combined.
- Remove the pan from the heat and pour the wet ingredients over the dry. Mix well, ensuring that everything is fully coated.
- Transfer the granola to the baking tray and place in the centre of the oven to bake for 30 minutes, until golden brown and fragrant. Remove from the oven and stir every 10 minutes to ensure that it bakes evenly and doesn’t burn. Once baked, remove from the oven and allow to cool fully.
- Whilst the granola cooks and cools, prepare the peanut butter chocolate dates. Cut each of the dates down the centre, ensuring that they remain intact on one side and remove the stone if present.
- Using a knife, add a small amount of peanut butter to the centre of each of the dates and press them lightly back together.
- Place the chocolate in a small pan and set over a low heat. Once fully melted, coat each of the dates in a layer of the chocolate before transferring them to the freezer to set for 15 minutes.
- Once the granola is cool and the dates are set, remove them from the freezer and chop them in to chunks.
- Add the chopped dates to the mixing bowl along with the cooled granola and stir until fully combined.
- Transfer the granola to an airtight container where it will keep for up to a month – but my batch never lasts that long.
- I love this granola as a topping for my chocolate protein nice cream or rocky road nice cream bowl, but it’s just as delicious simply enjoyed as a snack straight from the jar.