By popular demand, my gluten-free peanut butter granola recipe is here!
I'll admit, I've not tried lots of versions of peanut butter granola before myself. But, not long ago, I was craving some and wanted to use unique ingredients to make it taste amazing and add protein.
The protein boost in this peanut butter granola recipe comes from collagen peptides. If you've never used collagen peptides in a recipe before, they dissolve and have no taste or texture, they just add protein. Unlike gelatin, collagen peptides won't change the texture of your recipe.
Cacao butter is a sleeper ingredient, and, if you ask me, few people are using it in creative ways lately, at least not that I see. I think it's time we all start finding new uses for cacao butter.
In this recipe, the cacao butter replaces the need for other melted fats (often you'll see oils used). The cacao butter adds a great texture and flavor here, it's not to be skipped!
Yes, you need to use the cacao butter in this gluten-free peanut butter granola recipe. Don’t ask me if you can sub it, this is the recipe. It is life changing and I don’t use that term lightly. MAKE IT.
Ingredients
- 4 cups rolled oats
- 1/2 cup collagen
- 1/2 tsp flake salt
- cinnamon, optional
- 1/4 cup cacao butter
- 1/2 cup crunchy peanut butter creamy is OK too
- 1/2 cup maple syrup
- 1 tsp vanilla
Instructions
Preheat oven to 325ºF.
Combine dry ingredients in a large mixing bowl.
Melt cacao butter, then mix in all other wet ingredients. Once combined, pour into dry and stir to thoroughly/evenly coat the oats with the wet mixture so that no dry spots remain. The resulting mixture won't feel super moist, don't worry. It'll be perfect.
Bake on a parchment lined sheet at 325ºF for 25-30 minutes, then turn off the oven, remove the parchment and stir the granola up, place back into the oven and let dry out a couple hours before storing in a container.