If you're at movie night with your family, or just hungry for a sweet and salty snack, you will always be wanting to make 2 times the recipe! If you don't want the chocolate to melt, put them in after the rest of the granola cools and settles. Serve right away or store in fridge up to 1 week. Enjoy!
Ingredients
- cooking spray
- 2 tablespoons honey
- 2 tablespoons peanut butter
- 2 cups rolled oats
- 0.67 cups sunflower seeds
- 0.67 cups chocolate chips
- 0.33 cups shredded coconut
- 0.33 cups brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
Instructions
-
1
Preheat oven to 325 degrees F (165 degrees C). Line a 9x13-inch baking sheet with aluminum foil; coat with cooking spray.
-
2
Combine honey and peanut butter in a microwave-safe bowl; microwave on high until melted, about 20 seconds. Stir well.
-
3
Place the rolled oats in a large bowl. Drizzle honey-peanut butter mixture over oats; toss to coat. Mix in sunflower seeds, chocolate chips, coconut, brown sugar, vanilla extract, and cinnamon until evenly combined. Spread mixture onto the prepared baking sheet.
-
4
Bake in the preheated oven until lightly browned, about 22 minutes. Let cool for 20 minutes.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Juicy and Spicy Ceviche
This is a super juicy and spicy ceviche. It is so good! Serve with tortilla chips.
Pomegranate Chicken
Basting a chicken with a sweet pomegranate reduction makes a lovely dish for Seder.
Pork Fried Rice
This pork fried rice recipe is my revised version of another recipe. The pork and vegetables are seasoned with garlic and ginger. I have also added celery in the past with good outcomes. I have used both basmati rice and long-grain rice which gives the dish only a slight flavor difference.