I'm finally back home again after three weeks in China and I'm sorry for the lack of posts, which I promise I will make up for. I've experienced so many things and I've eaten so much delicious and different food, but I missed my smoothies and cooking my own meals. So on of the first things I did was to make this peanutbutter-chocolate musli, which is super crispy and crunchy. It's perfect with soy milk for breakfast and even yummy to eat right out of the jar.
I've posted similar recipes like this one before, but this is the perfect one in my opinion.
The chocolate and peanutbutter taste together with the roasted flavor is just a match made in heaven.
1 tbsp coconutoil
2 tbsp peanutbutter
1 tbsp cocoa powder
1 tbsp liquid sweetener (honey or agave sirup)
200 g oats
50 grams chopped nuts (almonds are my favorites)
Preheat the oven to 200 degrees Celsius or 400 degrees Fahrenheit while melting the coconut oil, peanutbutter and liquid sweetener in a casserole. Add the cocoa powder and stir until it's all combined and melted. Add the oats and the chopped nuts and stir well until it's all coated. Spread it on a baking sheet and bake in the oven for 15 minutes or until crispy. Stir after seven minutes to roast it evenly.
To make it even better, it's so much cheaper and heathier to make your own granola, rather than buying it from the supermarkets because you know there's no added sugar or other nasties to it.