Happy national breakfast week! I’m sure you’ve been tucking into something delicious for your morning meals – perhaps a lovely slice of toasted rye slathered in avocado, or a vibrant smoothie – but have you thought about sprinkling some dessert magic onto your breakfast routine? Now, you might be asking if that’s allowed: how can dessert for breakfast be healthy? And is that even possible with a plant-based diet? Well, I’m happy to tell you the answer is a resounding, cake-tasting yes with this Peanut Butter Pie Granola!
Still not sure? Ok, well let me share something with you. One of the surprising things about eating a whole food-centric diet is that the inclusion of ‘treats’ into your daily routine becomes completely acceptable. Because when we’re talking about good ingredients they actually are treats! The delicious components of this recipe are free from refined sugar, preservatives and any other nasties you might find in pre-packaged cereals (or desserts), so you can definitely tuck into a bowl of this first thing and actually feel happy that you’re getting lots of great nutrients together with all that flavour.
Just take a look at the delicious peanut butter cream that’s going to coat all of the lovely, yummy nuts, seeds and oats in this granola!
The addition of chocolate might seem a little surprising… but 1) pie is always better with chocolate, and 2) I’ve used raw organic chocolate, so it’s full of the antioxidants and nutrients that are lost in the roasting process of regular chocolate; by stirring it in at the end you won’t be losing any of that goodness. Raw chocolate also benefits from being sweetened only with unrefined sugar syrup or coconut palm sugar. Essentially, if you choose raw chocolate you can eat more of it and really enjoy it! I like Ombar, which comes in handy-sized bars just perfect for this recipe.
If you enjoyed my Healthy Plum and Pecan Granola, I think you’re going to love this recipe! Aside from the enjoyment of eating peanut butter pie deliciousness in the morning, you’re also going to benefit from:
- reduced snacking temptation before lunch: the protein in peanut butter*, combined with the oats, nuts and seeds, will keep you super satisfied;
- potassium for a healthy heart from the peanut butter and banana. (Did you know that bananas are also thought to have secret mood and memory-boosting powers? What could be better first thing in morning?!);
- vitamin E and general sunshine and antioxidant wonder from sunflower seeds;
- the fatigue-fighting powers of the pecans’ vitamin B3; and
- a legitimate way to eat dessert for breakfast (for five breakfasts in fact – oh the wonder of making a batch in advance)!
*To keep it whole, make sure your peanut butter is sugar-free. I love Meridian, which comes in giant 1kg tubs! (And regular-sized jars, of course, but why wouldn’t you want a whole tub?)
I love making up jars of this granola to take to work, layered with roasted peaches that I’ve caramelised with a sprinkling of raw coconut sugar, and soaked in a little almond milk. It turns chocolatey! You could make an even bigger deal of this recipe by serving it up with banana slices, blueberries and a drizzle of blackstrap molasses.
So, here’s a breakfast that’s full of ingredients to energise and brighten your morning, while keeping the dream of dessert alive and well. What’s not to look forward to?
- 1 banana
- 5 dates, pitted
- 3 tbsp peanut butter
- 10g coconut oil (about 1 tsp solid)
- 200g rolled oats
- 50g pecans
- 25g flaked almonds
- 25g pumpkin seeds
- 15g sunflower seeds
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- 35g raw / good quality dark chocolate, chopped into small chunks
- Preheat the oven to 180°C / 350°F / Gas Mark 4.
- Make the peanut butter cream by combining the banana, dates, peanut butter and coconut oil in a food processor until smooth. If you don't have a food processor, mashing with a fork will work just as well.
- Combine all of the remaining ingredients except the chocolate in a mixing bowl and stir in the peanut butter cream until everything is nicely coated.
- Line a large baking tray with parchment paper and spread the granola mixture evenly to form one layer.
- Cook for 35 minutes, stirring two or three times throughout to ensure even baking.
- Immediately after taking the granola from the oven stir in the chocolate chunks and allow to cool.
- Once cooled, store in an airtight container.