peanut butter chocolate chip granola
Prep time
Cook time
Total time
This is an easy 6-ingredient granola that takes half an hour to whip up from start to finish!
Recipe type: Breakfast
  • 3 cups plus 2 tablespoons old-fashioned oats, also called rolled oats – You can also make these gluten-free by using gluten-free oats.
  • 2 tablespoons granulated sugar
  • ¼ cup virgin coconut oil (see my note below about measuring out coconut oil) - You can also use olive oil
  • ¼ cup creamy natural salted peanut butter
  • ¼ cup maple syrup - You can also use honey or agave syrup - I haven't tried those with this granola, but I'm sure they work great!
  • ⅓ cup (or more) bittersweet chocolate chips - I used Ghirardelli 60% bittersweet chocolate chips
  1. Preheat your oven to 340 degrees, and line a rimmed baking sheet with parchment paper.
  2. In a large bowl mix together the 3 cups plus 2 tablespoon oats and the 2 tablespoons sugar.
  3. Note: Coconut oil is not in liquid form like most oils, so to measure it out, you will need a dry measuring cup. Just scoop out the coconut oil with a spoon and press it into a ¼ dry measuring cup. Then you can either put it into a small bowl and microwave it till melted (about 2o seconds), or melt it along with the peanut butter and the honey on the stove top. I also use dry measuring cups when measuring out the peanut butter and maple syrup.
  4. In a small sauce pan, warm together the ¼ cup coconut oil, ¼ cup peanut butter and the ¼ maple syrup over low heat, stirring constantly with a spatula until throughly combined, smooth and warm, but not boiling. You just want to melt down and merge the coconut oil, peanut butter and maple syrup.
  5. Using a spatula, scrape out the peanut butter mixture into the oats, and toss/stir to combine.
  6. Transfer the granola mixture to the rimmed baking sheet and spread it in an even layer.
  7. Bake the granola for 18-22 minutes, stirring a few times during baking, making sure to stir from the edges of the pan, as the oats tend to cook quicker along the edges, until the granola is golden brown. I like my granola on the browner side,so I cook mine for exactly 22 minutes. Oven's vary, so keep an eye on your oats after the 18 minute mark.
  8. Remove the granola from the oven, toss gently to release any heat and let cool completely on the pan. The granola will darken up a bit, get crispier and taste better as it cools.
  9. Once the granola has cooled, add the ⅓ cup (or more) of bittersweet chocolate chips. Toss to combine. I've also added the chips to the warm granola. They melt down a bit and merge the granola together into small clumps. SO GOOD!
  10. When the granola has completely cooled, transfer it to a glass storage container. I always store my granola in my 22-ounce mason jars! The granola will keep fresh for up to two weeks.
Recipe by Marin Mama Cooks at