Buckeye Granola

Wakeup with the buckeyes, candies that is. I’ve added miniature buckeye candies to a chocolate-peanut butter granola to start game day off right.

Awhile back I found the cutest little buckeye candies that I ever did see while perusing Sweetie’s Jumbo Chocolates in Ashland, OH. I have been coveting them, waiting for football season to arrive and now that it’s here it’s time to use those babies! I have enough to execute more than one recipe so to start I made a buckeye granola. Chocolate-peanut butter and honey make the base and once cooled you mix those little nuggets right in. Now you’re ready to top some vanilla Greek yogurt because on #PBChocSat, I find an excuse to eat peanut butter and chocolate from dawn til dusk.

Two years ago: Slow Cooker Minestrone Soup

Three years ago: Pumpkin Spice Pizzas

Four years ago: Loaded Baked Potato Dip

BUCKEYE GRANOLA

Makes approximately 5 cups

Ingredients:

4 cups rolled oats

1/2 cup ground flaxseed

1/2 cup chocolate peanut butter

1/2 cup honey

1 tsp cinnamon

1 tsp vanilla extract

1 cup mini Buckeye candies (or mini peanut butter cups)

Directions:

1. Preheat the oven to 325 degrees. Line a large baking sheet with parchment paper and set aside.
2. In a large bowl, combine oats and flaxseed. Mix well.
3. In a small bowl, combine the peanut butter and honey. Microwave for 30-60 seconds, or until melted. Stir in cinnamon and vanilla.
4. Pour wet ingredients into oat mixture and stir until the oats are evenly coated. Evenly spread the mixture onto the prepared baking sheet.
5. Bake for 15 minutes. Remove pan from the oven and stir. Bake for an additional 10-15 minutes or until the granola is golden and crisp. Remove from the oven and allow to cool completely.
6. Stir in the buckeyes and store in an airtight container.

Source: Adapted slightly from my Peanut Butter Chocolate Chip Granola.