28 Dec

HEALTHY PEANUT BUTTER GRANOLA CHOCOLATE CHIPS الوصفه بالعربي أسفل الإنجليزي

 

Peanut Butter Granola with Chocolate Chips is an easy and healthy breakfast you can prep ahead of time. It’s my kids’ favorite thing to eat in a fruit and yogurt parfait, or just plain with cold milk!

“Let’s make granola!” .

{Play Video} …

 

My recipe is made with minimal oil (I mean, there’s peanut butter in there already!) and only honey as sweetener

MY TOP TIPS TO MAKE THIS PEANUT BUTTER GRANOLA RECIPE FOOLPROOF:

Use small flake rolled oats. I love using part old-fashioned rolled oats in things like my baked oatmeal, but to get super cluster-y granola without adding a ton of oil, small flake is the way to go.

It’s a bit of a science to get the granola to crunchy ,should turn into a nice, deep golden brown. If you take it out too pale, it will be chewy rather than crunchy .

If you bake it for too long, the honey will make it taste bitter and burnt.

I bake mine around 20 minutes, but I always start watching it at 15 minutes.

I just take out a small piece, blow on it to cool it quickly and test. If you catch it just slightly bitter, rest assured that it will go away after a few hours.

AND FINALLY, MY TOP SECRET TIP FOR THE PERFECTLY INCORPORATED CHOCOLATE:

it’s something I figured out after many batches of chocolate chip peanut butter granola, because:

I don’t like it if the chocolate is just mixed in once everything has cooled, because then it will just be random dull pieces of chocolate floating around without any kind of attachment to the granola,

EITHER WAY, HERE IS WHAT I DO TO PERFECTLY INCORPORATE THE CHOCOLATE:

MAKE THE GRANOLA:

Mix the ingredients as directed and bake the granola to golden-crispy perfection.

COOL THE GRANOLA COMPLETELY:

I know, this is the hardest part …I eat about a quarter of each batch I make while it is cooling. Granola fresh out of the oven is just too hard to resist!

But know that this one tastes even better once the chocolate is added, so try to stay away from it until it is completely cool – even the baking sheet can’t be warm anymore!

MIX IN THE CHOCOLATE:

Now, mix in the chocolate!

– you just have to stir them in when the granola is cold!

Make sure they’re evenly distributed, as where the chocolate sits now is where it will melt.

MELT THE CHOCOLATE:

Now, put the tray of granola back into the hot oven for just barely half a minute.

It should just melt the chocolate, so that the chocolate chips are still intact but soft. Don’t leave it in for too long or the chocolate will get too runny and make a mess of your granola.

FREEZE THE GRANOLA:

I know, this is starting to sound like complete craziness just to make granola… But hear me out: Once the pan is at room temperature again, you’ll freeze your granola. If you don’t have space in your freezer, just chill it or let it sit until the chocolate is hard again.

But freezing it makes it cool down way faster and more neatly (I find). And once the chocolate is hard again… You’ll have the perfect chocolate chip peanut butter granola!

IF THIS IS TOO MUCH FOR YOU…

You could technically just sprinkle the chocolate over the granola fresh out of the oven (the chocolate will melt from the residual heat), DO NOT STIR!!!!!, then wait for everything to cool and harden.

It IS way eeeeasier! BUT you cannot put your granola back into the oven if you happened to take it out while it’s still chewy. You’ve been warned.

INGREDIENTS

4 cups old-fashioned rolled oats

1/2 cup shredded coconut

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup creamy peanut butter

1/2 cup runny honey

2 white eggs

1/2 cup walnuts

1 tablespoon vanilla extract yep, that’s 1 whole tablespoon!

1/2 cup dark chocolate chips

INSTRUCTIONS

Mix the dry ingredients: While the oats are toasting, mix the coconut, walnuts, cinnamon and salt int a large mixing bowl. Once the oats are done toasting, add them to the bowl and mix them in carefully.

The wet ingredients: Combine the peanut butter, honey, oil and white eggs in a bowl

Combine wet and dry: Stir the warmed wet ingredients into the dry ingredients until fully combined. (If your oats happen to soak up a lot of liquid, you may need to add another tablespoon of oil if it seems dry.)

Preheat the oven to 320°F. Evenly spread the ingredients on a baking sheet and toast in the hot oven for 10 minutes

Bake: Spread the granola mix on the baking sheets! Bake for around 20 minutes or until golden brown.

Add the chocolate: Follow the directions in the post for adding the chocolate, OR sprinkle the chocolate chips over the hot granola (do not stir!) and let it sit untouched until it has fully cooled and the chocolate is hard.

Store: Store in an airtight container for up to a week (I tend to find it loses its taste after then – but ours barely ever lasts that long anyways!)

NUTRITION (THIS IS AN ESTIMATE)

Calories: 194kcal | Carbohydrates: 22g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Sodium: 66mg | Potassium: 158mg | Fiber: 2g | Sugar: 9g | Vitamin C: 0.1mg | Calcium: 27mg | Iron: 1.1mg

وصفه الجارانولا بزبده فول السوداني الصحيه

مكونات
4 أكواب من الشوفان القديم
1/2 كوب جوز الهند تمزيقه
1/2 ملعقة صغيرة من القرفة
ملح 1/4 ملعقة صغيرة
نصف كوب زبدة الفول السوداني
نصف كوب عسل
2 بيض ابيض
نصف كوب من الجوز او عين الجمل
1 ملعقة كبيرة من مستخلص الفانيليا ، هذا ملعقة واحدة كاملة!
نصف كوب من رقائق الشوكولاته الداكنة
تعليمات

اخلطي المكونات الجافة: اخلطي جوز الهند والقرفة والملح في وعاء خلط كبير والشوفان ، قم بإضافته إلى الوعاء واخلطه بعناية.

المكونات الرطبة: يُمزج زبدة الفول السوداني والعسل والزيت والبيض الأبيض في وعاء
الجمع بين الرطب والجاف: حرك المكونات الرطبة تحسنت في المكونات الجافة حتى مجتمعة تماما.

: سخن الفرن إلى 320 درجة فهرنهايت. قم بتوزيع الشوفان والمكونات بالكامل بالتساوي على ورقة الخبز المحمص والخبز في الفرن الساخن لمدة ١٠ دقائق

(إذا كان الشوفان يمتص الكثير من السائل ، فقد تحتاج إلى إضافة ملعقة كبيرة أخرى من الزيت إذا كان جافًا.)
٢_ اخرج الجرانولا وقم بتقليب مزيج الجرانولا وإدخالها الفرن مره اخري لمده ! أخبز لمدة ١٠ دقيقة أو حتى لونها بنيا ذهبيا


أضف الشوكولاتة: اتبع الإرشادات الموجودة في المنشور لإضافة الشوكولاتة ، أو رش رقائق الشوكولاتة على الجرانولا الساخنة (لا تقلب!) واتركها دون أن تمس حتى تبرد تمامًا وتصبح الشوكولاتة صلبة.
التخزين :

تخزن في وعاء محكم الإغلاق لمدة تصل إلى أسبوع (أميل إلى العثور عليه يفقد مذاقه بعد ذلك – لكن بالكاد يستمر هذا طويلًا على الإطلاق!)
التغذية (هذا تقدير)
السعرات الحرارية: 194kcal | الكربوهيدرات: 22G | البروتين: 4G | الدهون: 10G | الدهون المشبعة: 4 جرام | الصوديوم: 66mg | البوتاسيوم: 158mg | الألياف: 2G | السكر: 9G | فيتامين ج: 0.1 ملغ | الكالسيوم: 27mg | الحديد: 1.1mg

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