My favorite thing about this time of year is going present shopping for friends and family but boy does it eat up a day. After going to several stores and eventually CVS for wrapping paper and tape, I couldn’t help but do some grocery shopping and pick up the bag of Reese’s Pieces that was conveniently on sale.

I’ve made peanut butter granola before and chocolate granola but never chocolate granola with peanut butter. That was an oversight seeing how peanut butter and chocolate has to be the best combination known to man. Just think of Reese’s cups and Fastbreak bars and—of course—Reese’s Pieces. I’m not quite sure if adding candy to granola still makes it breakfast food but it has peanut butter so it must be healthy.

This is a great granola to make if you like granola with clusters since the peanut butter holds the oats together. Just be sure not to break it up too much after it’s done cooking to keep most of the clusters.

Reese’s Pieces Granola

Prep time: 10 minutes

Cook time: 20-25 minutes

Ingredients(Makes about 3 cups):

• 2 cup rolled oats
• 6 Tablespoons peanut butter
• 1/4 cup cocoa powder
• 6 Tablespoons to 1/2 cup maple syrup(or any liquid sweetener)
• 1/2 cup Reese’s Pieces
• 1/2 cup peanuts(optional)

Method:

1. Preheat your oven to 350 degrees.
2. In a large bowl mix together the oats, peanut butter, cocoa powder and maple syrup. If the peanut butter you’re using is the no-stir kind, melt it in the microwave briefly before mixing it in.
3. Spread the oats out onto a non-stick baking tray. Bake for 20-25 minutes until the granola cooks together.
4. Remove from the oven and break the granola into clusters using a utensil.
5. Let the granola cool completely before adding in the Reese’s Pieces.
6. Store in an air-tight container at room temperature.

Sometimes I get sick of food. Kale, potatoes, eggs—all things I usually love—just don’t seem as appetizing lately. There are a few foods I never get sick of like peanut butter, oats, and yogurt. When that’s all you want to eat, what’s better to do than make granola?

This has been my go-to lunch as of late. I’m usually hurried and granola and a container of yogurt are convenient and easy to pack; add a banana and you’re all set. I’m also a huge fan of GORP and ants on a log so raisins add the perfect touch to round out the recipe.

This granola doesn’t have an in-your-face peanut butter flavor; instead, it’s a lighter, sweeter nutty flavor. It’s also chewier than most other granolas I’ve made and reminds me of a crumbled up granola bar on top of yogurt.

Peanut Butter Granola

Prep time: 10 minutes

Cook time: 35 minutes

Ingredients(Makes about 3 1/2 cups):

• 2 1/2 cups oats
• 2 Tablespoons peanut butter
• 2 Tablespoons peanut oil*
• 1/3 cup maple syrup
• 1/2 teaspoon vanilla extract
• 1/4 cup salted roasted peanuts
• 1/4 cup raisins

*You can use any type of oil but peanut oil will have the best flavor

Method:

1. Preheat your oven to 350 degrees.
2. In a large bowl, mix together the oats, peanut butter, oil, maple syrup and vanilla.
3. Spread the oats out in a thin layer on a non-stick baking sheet.
4. Bake for 35 minutes breaking up the oats with a utensil every ten minutes or so until the oats are toasty and golden.
5. Let the oats cool before mixing in the peanuts and raisins. Store in a sealed container at room temperature.

Of course you could (and probably should) add chocolate chips as a mix-in. I’m not sure why I didn’t think of that; I must have been tired that day.

My favorite flavor of yogurt is pomegranate, followed closely by raspberry. I never expected to love pomegranate yogurt, especially since I don’t love pomegranates on their own, but it’s really won my heart. And the best way to eat it is with something chocolate on top. The creamy, tart and sweet yogurt with deep, dark chocolate is just too good for words.

Of course after I loaded up my shopping cart with pomegranate yogurt over the weekend I came home and immediately decided to make chocolate granola. The last time I had chocolate granola it was store-bought and—though good—it was really lacking something: More chocolate. This granola has cocoa powder baked onto the oats, and then is hit with melted chocolate and chocolate chips after it’s done. The result is pure clustery chocolate goodness.

Give this granola a nutty twist by mixing in toasted almonds or salted peanuts along with the chocolate chips.

Double Chocolate Granola

Prep time: 10 minutes

Cook time: 35 minutes

Ingredients(Makes about 2 3/4 cups):

• 2 1/4 cups rolled oats
• 2 Tablespoons oil
• 1/3 cup cocoa powder
• 1/4 cup cane sugar
• 1/4 teaspoon salt
• 2 Tablespoons liquid sweetener
• 2 Tablespoons water
• 1/2 cup chocolate chips, divided

Method:

1. Preheat your oven to 350 degrees.
2. In a large bowl, mix together the oats, oil, cocoa powder, cane sugar, salt, sweetener, and water.
3. Lay the uncooked granola on a non-stick baking tray in a 1/2-inch thick layer.
4. Bake for 30-40 minutes, breaking up the oats occasionally until they’re stiff and dry.
5. Transfer the hot granola into a bowl with 1/4 cup of chocolate chips. Mix the granola as the chocolate chips melt, covering them with the melted chocolate.
6. Once the granola has cooled completely, toss the granola to break apart any large clusters and add in the other 1/4 cup chocolate chips.
7. Serve in an airtight container at room temperature for up to 2 weeks.  

I’m going to need more yogurt.

First granola bars, now granola; I’m on an oaty roll. 

I’ve never been particularly fond of granola until I had Love Grown Foods’ cocoa granola last Summer. I didn’t realize something could be so chocolaty and also healthy. Every time I’ve made granola myself in the past it never clumped; this recipe clumps. The banana chips and peanut butter naturally pair with the chocolate. It’s really a winner. 

Want to make it a little more delicious? Add in 1/3 cup of chocolate chips after the granola has cooled. This recipe is also vegan as is but I didn’t want to call it that because I ate mine with a big bowl of cow’s milk yogurt.

Elvis Granola

Prep time: 5 minutes

Cook time: 25 minutes

Ingredients(Makes about 3 1/2 cups):

• 2 1/2 cups quick-cooking oats*
• 1/3 cup maple syrup
• 2 Tablespoons oil
• 1/4 cup cocoa powder
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1/2 cup roasted peanuts
• 1/2 cup banana chips, crushed

*To make this gluten-free make sure to use gluten-free oats.

Method:

1. Preheat your oven to 350 degrees
2. In a bowl, mix together the oats, maple syrup, oil, cocoa powder, vanilla extract, and salt thoroughly.
3. Lay the oats out on baking tray and press down until the oats are about 1/2 an inch thick.
4. Bake for 25 minutes, gently shaking the tray every 5 minutes or so.
5. Remove from the oven and let the granola cool.
6. Once cool, break the granola up and mix with the peanuts and banana chips. Store in a sealed container for up to a week.

I can’t understand people who eat granola with milk. Yogurt is granola’s best friend; you can’t break them up.