Hello everyone!

As you all know, I’ve lately been obsessed with smoothie bowls. Now, a really important part of smoothie bowls are toppings and I’m constantly running out of them, especially granola. I eat it like crazy and I’m constantly running out of it. That’s why I decided to make another batch of it and share the recipe with you!

My absolute favourite granola is chocolate one, can’t lie about that, but my second favourite one is probably this peanut butter one. It’s suuuuuper chunky, crunchy and delicious.

There’s three standards granola has to reach to be a good one in my opinion. First of all, it needs to be crunchy, no doubts about that. The second one is how rich it is in taste. And last but not least, it gets extra points if there are huge chunks.

No but for real, I would eat any granola I see as long as it’s vegan.

Another thing I love about this granola is that it’s oil-free. I used nut butter instead and it came out just as crunchy. You see, you don’t have to use oil to get a good granola. However, some form of fat is still required.

If you don’t feel like peanut butter today, no worries, you can use any nut or seed butter you like. You can also add different spices to create different flavours. One that I have tried before is almond butter and chocolateone, using almond butter instead of peanut butter, adding some cacao powder and chocolate chips and viola the most amazing chocolate granola ever is in front of you.

Some ways you can use this granola:

• on top of smoothie bowls (my favourite)
• as a breakfast, along with some chopped fresh fruit and almond milk
• use it in parfaits
• as a snack on its own
• in combination with vegan yoghurt
• dessert

SUPER CHUNKY CRUNCHY PEANUT BUTTER GRANOLA

| INGREDIENTS

• 2 cup oats
• 1 ½ cup puffed rice
• 1/3 cup quinoa
• 2 tbsp chia seeds
• ¼ c maple syrup
• 2 heaping tbsp peanut butter

| METHOD

1/ Preheat the oven to 180°C.

2/ In a large bowl add oats, puffed rice, quinoa and chia seeds. Mix to combine.

3/ Add maple syrup and peanut butter. Mix until evenly coated.

4/ Transfer granola to a baking tray lined with parchment paper and spread it in an even layer.

5/ Bake for about 15 minutes or until golden brown.

6/ Let cool down completely. Do not stir or move otherwise you won’t get huge chunks.

7/ Once cooled completely, break apart into chunks and store in an air-tight container at room temperature for up to a month.

I hope you enjoyed today's recipe! Have a wonderful day!

Nina ✨