Peanut Butter Granola with Chocolate Chips Recipe
This Peanut Butter Granola with Chocolate Chips is a delightful homemade treat combining toasted oats, shredded coconut, and creamy peanut butter with a touch of cinnamon and honey for sweetness. Once baked to golden perfection and topped with mini dark chocolate chips, it creates a crunchy, flavorful snack or breakfast option that's perfect for granola lovers seeking a nutty and chocolaty twist.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 20 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 4 cups small flake rolled oats
- 1 cup shredded coconut
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Wet Ingredients
- ½ cup creamy peanut butter
- ½ cup runny honey
- 2 tablespoons oil (such as vegetable or canola oil)
- 1 tablespoon vanilla bean paste
Add-ins
- ½ cup mini dark chocolate chips
Instructions
- Toast the oats: Preheat the oven to 320°F (160°C). Spread the rolled oats evenly on a rimmed baking sheet and toast them in the oven for 10 minutes to enhance their flavor and crunch.
- Mix the dry ingredients: While the oats are toasting, combine shredded coconut, ground cinnamon, and salt in a large mixing bowl. When the oats are done, add them to the bowl and mix thoroughly but gently to incorporate everything evenly.
- Warm the wet ingredients: In a medium saucepan over medium-low heat, combine the creamy peanut butter, runny honey, oil, and vanilla bean paste. Warm the mixture gently, stirring often, until it is smooth and combined but not overheated to prevent seizing or lumpiness.
- Combine wet and dry: Pour the warmed wet mixture over the dry ingredients and stir to combine until all the oats and coconut are evenly coated. If the mixture feels too dry or crumbly, add an additional tablespoon of oil to help bind the ingredients.
- Bake the granola: Divide the granola mixture evenly onto two lined rimmed baking sheets. Spread it out in an even layer and bake for 15 to 20 minutes, checking frequently to prevent overbaking or burning. The granola should be golden brown and fragrant.
- Add the chocolate chips: Immediately after removing the granola from the oven, sprinkle the mini dark chocolate chips evenly over the hot granola but do not stir. Allow the granola to cool completely so the chocolate melts slightly and then hardens, creating delicious chocolate clusters.
- Store the granola: Once fully cooled, break the granola into clusters or chunks. Store your granola in an airtight container at room temperature for up to one week to maintain freshness and crunch.
Notes
- Use runny honey for easy mixing; if your honey is thick, warm it slightly to make it more fluid.
- You can substitute the shredded coconut with chopped nuts or seeds if preferred.
- To avoid burnt granola, stir or rotate baking sheets halfway through baking if your oven heats unevenly.
- For a vegan version, substitute honey with maple syrup or agave nectar.
- If the chocolate chips melt too much, refrigerate the granola once cool to set the chocolate firmly.
