Everyone has a go-to breakfast that is fast, easy to whip up and exactly what they need to power through the day. Pre-baby a hard boiled egg and green juice worked for me, but these mornings when I wake up ravenous I need something a bit more hearty – not to mention something more exciting and fun – and there’s only been one thing that’s eased the craving: granola!

The great thing about granola is it’s one of those recipes that you can make exactly how you want it. More almonds? No problem. Less sugar? Easy. After coming across so many different recipes during my 2am feeding pinning frenzies, I finally stumbled across one that looked perfect for breakfast, an afternoon boost and even better, a nighttime sweet tooth craving: Peanut Butter Granola with Bittersweet Chocolate!

Everything about this blend screams what I need in the morning: something cold to wake me up, easy to make so I can gobble it between diaper changes, it’s packed with protein {yay to peanut butter! or even almond butter!} and topped with the slightest amount of chocolate- needed in order to ensure that I’m a pleasant person when you see me!

Peanut Butter Cocoa Nib Granola

Ingredients:

4 1/2 cups oats {I use steel cut, gluten free}
1/4 cup brown sugar {you can also substitute coconut sugar or rice syrup}
pinch of salt
1/4 cup pure maple syrup
1/4 cup + 1 tablespoon creamy peanut butter {or almond butter}
1/2 cup olive oil
2 teaspoons water
2 teaspoons vanilla
1 cup almonds, toasted and chopped
1/3 cup cacao nibs
bittersweet chocolate, grated, to taste

Preheat the oven to 350 degrees. Line a half sheet pan with parchment paper.

In a large bowl, mix together the oats, brown sugar, and salt. In another bowl, whisk together the maple syrup, peanut butter, oil, water, and vanilla until smooth. Add the wet ingredients to the oat mixture and mix well – make sure the oats are fully coated.

Spread the oats in an even layer on the half sheet pan, and bake until oats are golden brown and no longer wet, stirring often, 20-30 minutes.

Let cool to room temperature, stirring the cooling oats on pan once. Add the toasted almonds and cacao nibs to the cool granola. Serve with yogurt or milk, and grate chocolate to taste over the top.

Sounds yummy, right? I highly recommend doing as I do – make a double batch so you can snack on this all week long! Who’s with me?!

image + recipe via The Vanilla Bean Blog