Toast almonds and cashew on dry pan for 3-5 minutes, until they are golden.
Cut almonds in different sizes, depending on preferences.
Melt coconut oil and sugar on low heat and add 2 tbsp of peanut butter. Mix until smooth and consistency a bit runny.
In a medium bowl, mix rolled oats, cashew, almonds, dried cranberries, and chocolate chips.
Pour peanut butter mixture in bowl and stir gently until all ingredients are coated.
Transfer into food container and press over it using a spoon.
Refrigerate for 1 hour, then break apart and store it in jar or food container.
Optionally, add more chocolate chips after chilling.
Nutrition Information
Calories: 212 Fat: 12 g Saturated fat: 1.5 g Unsaturated fat: 10 g Carbohydrates: 20 g Sugar: 7 g Sodium: 5 g Fiber: 3 g Protein: 7 g Cholesterol: 0.8 g
Recipe by DIY BITES at https://diybites.com/homemade-peanut-butter-and-chocolate-granola/