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chocolate peanut butter granola bite broken in half

Chocolate Peanut Butter Brownie Granola Bites

Yield: 36 Bites
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Ingredients

Granola Mixture:

  • 2 cups (200 g) quick oats (or old-fashioned oats pulsed in a blender)
  • 1 cup (114 g) finely chopped almonds (see note)
  • ¾ cup (64 g) sweetened or unsweetened shredded coconut
  • ½ cup (43 g) natural, unsweeteened or Dutch-process cocoa powder (see note)
  • ½ cup (57 g) almond flour (see note)
  • 1 cup (170 g) mini chocolate chips

Syrup:

  • 1 ¼ cup (319 g) creamy peanut butter
  • ½ cup (113 g) unsweetened applesauce
  • ½ cup pure maple syrup or honey
  • ¼ cup (57 g) melted coconut oil (see note), optional
  • 1 teaspoon vanilla extract

Instructions 

  • Preheat the oven to 350 degrees F. Line half sheet pans with parchment paper; set aside.
  • In a medium bowl, stir together the oats, almonds, coconut, cocoa, almond flour, and chocolate chips.
  • In a medium bowl or liquid measuring cup, whisk together the peanut butter, applesauce, maple syrup, coconut oil and vanilla. Microwave or heat on low until pourable (don't overheat). Let it cool if it's too warm or the chocolate chips will melt.
  • Pour the syrup mixture over the dry ingredients and mix until evenly combined.
  • Scoop the batter into 2-tablespoon sized spoonfuls (I use a medium #40 cookie scoop) and roll into balls. Lightly grease your hands with cooking spray if the granola mixture is too sticky.
  • Bake for 10-12 minutes just until the outside of the granola bites are set. Don't over bake or the middles might be dry.

Notes

Almonds: for finely chopped almonds, I think it's easier to use sliced or slivered almonds (I finely chop them in my Vitamix blender) - whole almonds work, too, just keep an eye on them so they don't turn to almond flour or almond butter.
Cocoa Powder: Dutch-process will give a richer, dark chocolate vibe to the granola bites, but either type of cocoa powder works quite well.
Almond Flour: you can sub in all-purpose or oat flour (easy to make at home: just process oats in a blender until finely ground) for the almond flour.
Peanut Butter: I haven't tried these with natural peanut butter; I think it would work fine if the variety of natural peanut butter you use is fairly creamy (and not super thick).
Coconut Oil: I always use the 1/4 cup coconut oil. It's not a lot, but it gives a slight fudgy texture to the bites. Without it, they tend to be just a little tiny bit gummy in texture (however, my sister loves them without the coconut oil so I think it's just a personal preference).