On a rolled oat kick.

Peanut Butter Cup Granola

3 c. rolled oats

1/3 c. cocoa powder

3 T. granulated sugar

1/4 t. salt

1/4 c. unsalted butter (vegan or dairy)

1/4 t. almond extract

1/2 c. maple syrup

1/2 c. toasted coconut (you may choose to toss coconut into the oven with the oat mixture, but pre-toasting adds some color and taste)

1/2 c. peanut butter chips

1/4 c. chocolate sprinkles

Preheat oven to 350 degrees. Spread coconut on a parchment-lined tray if pre-toasting. Toast until fragrant and peachy-brown. Stir it around after 5 minutes. It should only take about 10 minutes total to toast. Set aside.

Add butter and syrup to a saucepan and heat over medium-low heat until butter is melted. Stir to combine. Remove from heat when the butter is melted. Add almond extract.

Add oats, cocoa powder, sugar, and salt (and un-toasted coconut if you are doing it all at once) to a large mixing bowl.

Add liquid mixture to oat mixture. Stir to combine. Spread evenly onto a parchment-lined baking sheet. Bake for about 20 minutes. Remove from the oven halfway through the bake to shuffle the granola around so the edge oats don’t burn.

Measure out the chips and sprinkles while the granola bakes.

The granola is done baking when it is a darker and more consistent cocoa brown and has a slight coffee smell. It should also have a slight crunchy feel and sound to it as you move it about the tray.

Cool completely. Add chips and sprinkles. Store in an airtight container. Peanut butter cups for breakfast.