Peanut Butter Chocolate Chip Granola

Peanut butter chocolate chip granola

This granola is not what I would classify as a healthy breakfast alternative. I would say that it falls into the sugar cereal family rather than the Ezekiel cereal family, but that’s ok. My philosophy when it comes to food is that it’s all about balance, and some days we want something healthy for breakfast, and some days we want something naughty like this granola!  This granola is a cinch to whip up, as it only takes 30 minute tops, and requires only 6 simple pantry ingredients! Easy peasy!

This granola is addicting!  So addicting that I find myself digging into my mason jar and grabbing handfuls all day long. I’ll be honest with you, this granola has become a bit of a bad habit in my house. I’ve been making it non-stop and we’ve been eating it non-stop.  Hmmm… maybe it’s time for a kale salad and a green juice detox!

So, basically, if you love peanut butter, like really love peanut butter, and love chocolate, then you will adore this granola and you will become addicted like me…..

Peanut butter chocolate chip granola on baking sheet

 peanut butter chocolate chip granola:

recipe from the Minimalist Baker

  • 3 cups plus 2 tablespoons old-fashioned oats, also called rolled oats – You can also make these gluten-free by using Bob’s Red Mill Gluten Free Whole Grain Rolled Oats, 32 Ozir?t=marmamcoo 20&l=as2&o=1&a=B00I8G53BYgluten-free oats.
  • 2 tablespoons granulated sugar
  • 1/4 cup virgin coconut oil (see my note below about measuring out coconut oil) – You can also use olive oil
  • 1/4 cup creamy natural salted peanut butter – I love Maranatha nut butters
  • 1/4 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!
  • 1/3 cup (or more) bittersweet chocolate chips – I used Ghirardelli 60% bittersweet chocolate chips

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 1/4 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. 

Ingredients for peanut butter chocolate chip granola

Preheat your oven to 340 degrees, and line a rimmed baking sheet with parchment paper.

In a large bowl mix together the 3 cups plus 2 tablespoon oats and the 2 tablespoons sugar.

Oats mixed with sugar
In a small sauce pan, warm together the 1/4 cup coconut oil, 1/4 cup peanut butter and the 1/4 maple syrup over low heat, stirring constantly with a spatula until throughly combined, smooth and warm, but not boiling.

Melting the coconut oil peanut butter and maple syrup
You just want to melt down and merge the coconut oil, peanut butter and maple syrup.

Melted coconut oil peanut butter and maple syrup
Using a spatula, scrape out the peanut butter mixture into the oats, and toss/stir to combine.

Mixing the oats and peanut butter mixed together

Transfer the granola mixture to the rimmed baking sheet and spread it in an even layer.

Peanut butter granola on the baking sheet

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.

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.

Baked peanut butter granola

Baked peanut butter oats on the baking sheet
Once the granola has cooled, add the 1/3 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!

Peanut butter chocolate chip granola on the baking sheet

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.

The below photo below shows an example of what the granola looks like when you add in the chocolate chips to the warm granola.  You can see the how the chocolate and granola clump together.

Peanut butter chocolate chip granola in a mason jar

My favorite way to eat this granola is straight from the container. It’s the perfect little snack to nibble on here or there throughout the day.  It’s also super addicting, so if you don’t have a lot of self-control when it comes to sweets, like me, then you will have a hard time resisting this granola!

Feel free to top it on some Greek yogurt and make a parfait.

Enjoy it in a bowl with some milk or almond milk.

Top it on your favorite ice-cream.

We’ve even added it to our favorite homemade popcorn! So good!

If you make it, let me know your favorite way to eat it!

Like peanut butter and chocolate?  Then you have to try these two recipes below. They’re both kid approved my house!

No-bake dark chocolate and peanut butter granola bars.

Dark chocolate peanut butter granola bars

Peanut butter and chocolate rice crispy bars.

Peanut butter chocolate rice crispy bars

It’s lunch time so I’m off to make myself a peanut butter and jelly sandwich. Told you all I was a peanut butter addict!

With love Jackie

Peanut Butter Chocolate Chip Granola

0 from 0 votes
Recipe by Jackie
Servings

4

servings
Prep time

8

minutes
Cook time

22

minutes
Total time

30

minutes

    Ingredients

    • 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

    Directions

    • Preheat your oven to 340 degrees, and line a rimmed baking sheet with parchment paper.

    • In a large bowl mix together the 3 cups plus 2 tablespoon oats and the 2 tablespoons sugar.

    • 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.

    • 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.

    • Using a spatula, scrape out the peanut butter mixture into the oats, and toss/stir to combine.

    • Transfer the granola mixture to the rimmed baking sheet and spread it in an even layer.

    • 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.

    • 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.

    • 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!

    • 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.

      Did you make this recipe?

      Tag @marinmamacooks on Instagram and hashtag it #MarinMamaCooks

      Like this recipe?

      Follow us @marinmama on Pinterest

      Did you make this recipe?

      Follow us on Facebook

      Nourish your inbox!

      More to explore

      6 thoughts on “Peanut Butter Chocolate Chip Granola”

      1. Another amazing looking and yummy sounding recipe! I would love to try it, but here in England, coconut oil isn’t as popular so I don’t know if I would find it in the supermarket. Can I use something else in place of it?

        1. Hi Beverly! Yes, you can use another oil like olive oil, and I will update the recipe to suggest that. I haven’t tried it with olive oil, but I’m sure it’s just as yummy! I hope you love this granola sweetie! xoxo, Jacquelyn

      2. Jackie – Once again, I have found a recipe I adore and will make over and over again. The Peanut Butter Chocolate Chip Granola is AWESOME!!! I changed my version a bit and still came out great. I used olive oil instead of coconut oil as I am not a fan of coconut. I also used honey and chunky peanut butter as that was all I had at the moment.
        I will definitely try the “Melted” version next time I make it. Keep the recipes coming. I love to try them out. My kids are a big fan of several of them too.

        Good luck on your next adventure!! xx K

      3. Pingback: easy overnight steel cut oats - Marin Mama Cooks

      Leave a Comment

      Your email address will not be published.

      Scroll to Top