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Grain Free Chocolate Peanut Butter Granola, anyone? I used to not be hungry until lunch, but since moving to the west coast, I’m STARVING by 9am! This dairy free and refined sugar-free goodness has been gracing my bowl of cereal for the past 2 weeks, so I guess I’m a breakfast gal now. Melty chocolate chunks help create the perfect clusters of crispy coconut flakes, pecans, walnuts and sunflower seeds – all with a hint of peanut butter. Can there be a better combo?
Also if you’re looking for an AIP cereal, the unsweetened cereal by Lovebird has been my other gut-friendly breakfast obsession. Cassava flour is high FODMAP beyond ~2 tablespoons, so since this cereal is mostly made of cassava flour, it is definitely not the most FODMAP-friendly option. (Thankfully my tummy handles it well!)
About the Ingredients
Coconut Flakes – Making up a large portion of the granola, coconut flakes crisp up nicely and are a great grain-free oat replacement. Dried, shredded coconut is low FODMAP in ~1 ounce servings, making a 1/4 cup serving of this granola well under the FODMAP threshold. I love to get my dried coconut flakes from Nuts.com.
Pecans, Walnuts & Sunflower Seeds – These nuts and seeds make up the remaining portion of the granola. Feel free to swap out any of these nuts and seeds for your favorites! The best part about granola is its customizability. I also get my gluten free nuts and seeds from Nuts.com.
Cacao Powder – Any unsweetened cacao powder will do!
Natural Peanut Butter – Peanut butter goes so well with chocolate, but if you’re wanting to keep this Paleo, feel free to replace this with Almond Butter. I haven’t tried this myself, but I’m sure it’ll be delicious!
Pure Maple Syrup – The 3 tablespoons of pure maple syrup make this entire batch of granola lightly sweetened. If you prefer your granola to be sweeter, add 1 or 2 tablespoons more to the batch. Definitely give your granola a taste before popping in the oven to adjust to your preference. Just keep in mind that the chocolate chips will add varying levels of sweetness, depending on the chocolate you use.
Paleo Chocolate Chips – If you aren’t strictly Paleo but are dairy free, feel free to use Enjoy Life semi-sweet chocolate chips, which has refined sugar. I like to use Thrive Market’s Paleo Chocolate Chunks. Hu’s Kitchen Dark Chocolate Gems are also a great Paleo option.
If you try my Grain Free Chocolate Peanut Butter Granola, leave me a comment below. Or snap a photo and tag me on Instagram because I LOVE when you guys try my creations! I’d love to know if you enjoy them as much as I do. 🙂
Looking for other sweet breakfast or snack ideas? Try my Added Sugar Free Banana Nut Mini Muffins. Or my Refined Sugar Free Gingerbread Pancakes.
Chocolate Peanut Butter Granola – Low FODMAP, Grain Free, No Refined Sugar
Ingredients
- 1 cup unsweetened dried coconut flakes
- 1/2 cup chopped pecans
- 1/2 cup chopped walnuts
- 1/2 cup sunflower seeds
- 1/4 cup + 1 tablespoon unsweetened cacao powder
- 1/4 cup natural peanut butter
- 3 tablespoons pure maple syrup
- 1/4 teaspoon fine sea salt
- 1/2 cup Paleo chocolate chips
Instructions
- Preheat oven to 325°F. Line a large baking sheet with parchment paper.
- In a large bowl, add all ingredients except for Paleo chocolate chips. Mix with a large spoon or rubber spatula to combine ingredients thoroughly.
- Pour mixed granola onto baking sheet in an even layer, ensuring there is contact between granola pieces to help create initial clusters. Bake for 15 minutes.
- Once 15 minutes is up, remove baking sheet from oven and use a spatula to gently flip piles of granola over, keeping granola contact in tact as much as possible to keep clusters sticking together. Bake for another 5-7 minutes until granola is browned slightly from original color. The granola will be soft, but will crisp up once cooled.
- After 5-7 minutes, remove granola from oven and carefully transfer hot granola back to the large bowl. Add in chocolate chips and stir gently with a rubber spatula. Chocolate should begin to melt.
- Pour granola back out onto the baking tray, ensuring that the chocolate is melting over pieces of granola to create more clusters once cooled. Allow granola to cooled completely, about 30 minutes.
Notes
- Paleo? Feel free to use almond butter instead of peanut butter. I have not tried this myself, but I’m sure it would be delicious! You can also omit this all together.
- This granola is only slightly sweetened. If you like your granola sweeter, adjust 3 tablespoons of maple syrup to 1/4 cup to 5 tablespoons.