PEANUT BUTTER GRANOLA WITH CACAO NIBS AND BITTERSWEET CHOCOLATE

I wake up every morning craving coffee . . . and chocolate. I’ve discovered, however, that nourishing oneself on rich sweets first thing on a daily basis is a recipe for regret. That’s when I came up with this breakfast bowl: peanut butter granola with cacao nibs and chocolate. A tiny grating of bittersweet chocolate over the top makes for a delicious bite and is just enough chocolate to satisfy. makes about 6 cups granola

¼ cup pure maple syrup

¼ cup creamy peanut butter

½ cup canola oil or olive oil

2 teaspoons water

2 teaspoons pure vanilla extract

5 cups (450 g) old-fashioned rolled oats

¼ cup (50 g) packed brown sugar

Pinch salt

1 cup (140 g) whole almonds, toasted and chopped

⅓ cup (38 g) cacao nibs

Bittersweet chocolate, for grating

Adjust the oven racks to the upper and lower thirds of the oven. Preheat the oven to 350°F. Line two baking sheets with parchment paper.

In a large bowl or liquid measuring cup, whisk the maple syrup, peanut butter, canola oil, water, and vanilla until smooth. In a large bowl, mix the oats, brown sugar, and salt. Add the wet ingredients to the dry and stir well, making sure the oats are fully coated with the peanut butter mixture.

Spread the oats evenly on the prepared baking sheets, and bake 20 to 30 minutes, stirring often, until the oats are golden brown and no longer wet. Halfway through baking, reposition the baking sheets, moving the top one to the bottom oven rack and the bottom to the top, and rotate the pans 180 degrees.

Transfer the baking sheets to wire racks and let the granola cool, stirring once or twice. Add the almonds and cacao nibs to the cooled granola. Serve with yogurt or milk and grate the chocolate over the top to taste.