Ingredients:
2 cups (200 g) old-fashioned rolled oats
1 cup (100 g) quick oats
½ cup (135 g) peanut butter, natural
¼ cup (80 g) pure maple syrup
3 tablespoons (42 g) coconut oil
1 tablespoon (13 g) brown sugar or coconut sugar
½ teaspoon vanilla extract
¼ teaspoon salt
1 cup (135 g) roasted peanuts
1 to 1 ½ cups (170-255 g) dark chocolate chunks or chocolate chips
Instructions:
Preheat oven to 325 degrees F. Line a half sheet pan with parchment paper. Set aside.
In a large bowl, toss the old-fashioned oats and quick oats together.
In a small microwave safe bowl or liquid measuring cup, add the peanut butter, maple syrup, coconut oil, brown sugar, vanilla and salt. Microwave for 30 to 45 seconds until the peanut butter and coconut oil are melted and the ingredients can easily be whisked together into a smooth mixture (don't overheat).
Pour the peanut butter mixture over the oats and stir until evenly combined.
Add the peanuts, if using, and toss until evenly combined.
Spread the granola evenly on the prepared sheet pan and bake for 15 minutes.
ROTATE PAN and sprinkle the chocolate chips across the top of the granola
Bake another 15 minutes.
Pull out of the oven, DO NOT TOUCH. Let the granola cool completely on the sheet pan for 60 mins.
When cooled, lift up the parchment paper or use a spoon to break apart into chunks, store in a covered container. The granola keeps well at cool, room temperature for several weeks.