This vegan peanut butter, banana and chocolate granola has been a household favourite ever since I came up with the recipe. Add it to a smoothie bowl or top it with vegan yoghurt and it makes a delicious and nutritious breakfast, snack or dessert. It stores for up to 3 weeks in a sealed container – but don’t worry about it going bad because it never really lasts that long 😉
I recently made it with my friend Romy from RomyLondonUK on Instagram Live, where I also talked about substituting ingredients as needed. This is an incredibly versatile recipe, so feel free to use whatever you have in your pantry!
You can use any nut or seed butter to replace the peanut butter, as well as any filler ingredients you like – puffed rice instead of puffed quinoa, almonds instead of pecans, pumpkin seeds instead of chia seeds, etc. You get the idea!
What substitutions will you be making in your version?
Vegan Peanut Butter & Chocolate Granola
- 3 cups of rolled oats
- 1/2 cup puffed quinoa
- 1 tbsp chia seeds
- 1/4 cup pecans
- 1 pinch of salt
- 1 tsp cinnamon
- 1/4 cup banana chips (optional)
- 1/4 cup coconut oil
- 1/3 cup natural peanut butter
- 1/3 cup maple syrup
- 50g chopped vegan chocolate or chocolate chips
- Preheat your oven to 180°C and line a baking tray with parchment paper, or with a silicone baking mat.
- In a small saucepan on low heat, combine the coconut oil, peanut butter, maple syrup, cinnamon and salt and whisk together until completely melted. Take the mixture off the heat.
- In a bowl, combine the oats, puffed quinoa, chia seeds, pecans and banana chips, and pour over the wet mixture. Stir to combine until the dry ingredients are fully covered.
- Spread the granola out on the baking tray and gently press it down to form an even layer. Bake for 7-10 minutes, and be careful not to burn it, as it can burn quickly.
- Take the granola out of the oven and leave it to cool for 30 minutes. Break it up into pieces and add the chopped chocolate.
- Store it in a sealed container and enjoy!