FIRST OFF, I gotta make this teeny tiny little announcement.

This is my 100th post!

Crazy! I’ve been running beet&baguette for a little over 2 years now, and I am so thankful to those of you who enjoy reading my little musings. I maintain this blog as somewhat of a personal journal. With no annoying advertisements, I don’t make any form of profit from the blog. I simply do my best to share recipes, adventures, and new finds with you! I always enjoy reading your comments and feedback. Thank you for your support!

Remember, if you see something you like, “pin it” on Pinterest — it will link back to my blog, which helps me reach a broader audience. Also, you can follow me on Instagram and Pinterest @beetandbaguette

Now, back to food! Before this little endeavor, I’d never made my own granola. Not bars, not raw bites, not a crunchy yogurt topping.

NADA.

Peanut Butter & Dark Chocolate Granola // www.beetandbaguette.com

Peanut Butter & Dark Chocolate Granola // www.beetandbaguette.com

But listen here, I’ve learned (in literally 25 minutes) that making your own crunchy-sweet-salty granola is SIMPLE. Plus, one batch of this stuff is, like, 10 servings.

The end result of MY granola looks suspiciously like Kellogg’s Cocoa Krispies, which I used to get spoiled with at Grandma’s house.

Sooo there’s that.

Peanut Butter & Dark Chocolate Granola // www.beetandbaguette.com

Peanut Butter & Dark Chocolate Granola // slightly adapted from Minimalist Baker

Yields ~10 packed half-cup servings

3 cups rolled oats
2 tbsp Truvia Baking Blend
1/4 cup olive oil
1/4 cup creamy natural salted peanut butter
1/4 cup maple syrup (or agave nectar or honey)
5.2oz Chocolove Rich Dark Chocolate Bar or any chocolate of your liking (finely chopped, I used a food processor)

Heat oven to 340°F. In a large mixing bowl, combine oats and Truvia.

Over low heat, warm peanut butter, oil, and maple syrup in a small saucepan until thoroughly combined and pourable. Pour over oats and quickly stir to combine.

Spread evenly on a large baking sheet lined with parchment paper or nonstick silpat and bake for 18-22 minutes, or until evenly golden brown. Watch closely as the granola will brown quickly toward the end. NOTE: Toss once around the 15-minute mark to ensure even cooking (edges will cook faster).

Remove from oven, toss gently to release heat, and let cool (or not!) — then add chopped chocolate and stir. I wanted the chocolate to melt into my granola, but you can certainly choose to add the chocolate later, when the mixture is cool.

Serve with milk, sliced bananas, greek yogurt, ice cream, on top of a smoothie, etc. Or just put some in a bowl and eat it. Ain’t nothin’ wrong with that.

Basically, the possibilities are endless.

Oh, and a sprinkle of Maldon sea salt doesn’t hurt either. I mean, does it ever hurt?

Peanut Butter & Dark Chocolate Granola // www.beetandbaguette.com

Peanut Butter & Dark Chocolate Granola // www.beetandbaguette.com

Peanut Butter & Dark Chocolate Granola // www.beetandbaguette.com