Chocolate Peanut Butter Lovers’ Granola

A healthy on-the-go snack for all of us with a sweet tooth! Only 7 ingredients needed to make this chocolate peanut butter granola.

chocolate peanut butter granola in a colorful bowl

It has been far too long since I posted a chocolate & peanut butter recipe.

Wait… 12 days is long enough, right? I can’t go 1 day without a peanut butter/chocolate craving. It hits me like a ton of bricks. Actually, more like a ton of peanut butter cups. Mmm, tasty. My pantry is currently home to 9 different peanut butter jars, my candy bowl is full of Reese’s, and I live with this peanut butter monster. Don’t get between him and the peanut butter.

If peanut butter and/or chocolate is your middle name, this granola is for you.

chocolate peanut butter granola in a colorful bowl

I made this granola recipe twice last week. You see, the first time I made it… I shot it right away. Made it look pretty, took photos of it, and had to run out the door. Later that night, I gobbled it up on the couch watching Pulp Fiction. Kevin took the leftovers to work with him the next day and that’s that.

After he left, I pulled up the photos on my computer and kicked myself for not double checking them the day before. They were awful! The lighting in our new apartment is world’s different than our old apartment. Our apartment before the flood faced west, so I could shoot at 4pm and still catch some great sunlight. Heck, some of my cookbook recipes were shot at 6pm in the summer!

This one… 5:49pm. Crazy.

stack of molasses cookies on a cooling rack

Anyway. I used my photography disappointment as an excuse to make the crunchy granola again. Boo-hoo? I certainly didn’t complain about it. I shot about a million photos of batch #2 in about 100 different places over the course of the entire day. Who knew shooting granola could be so exhausting?! That being said, I happily kept batch #2 all to myself as a sweet reward.

Lucky for you (and me!) this chocolate peanut butter granola is a snap to make. And what’s more? You’ll only need 7 ingredients to bake it. The ingredient list is short, easy, and simple. Nothing weird, nothing complicated, nothing you can’t pronounce. I actually looked at the ingredient list on some granola at the store yesterday and recognized about 4 of the 288745843 ingredients. Yeah, scary.

The ingredients you’ll need for today’s recipe are peanut butter, coconut oil, honey, cocoa powder, oats, peanuts, and vanilla. Chocolate chips and a peanut butter drizzle are completely optional, but heavily recommended for obvious reasons. Also, I love these bowls.

2 images of ingredients in bowls for chocolate peanut butter granola

The best part about this granola recipe, and all of my granola recipes, is that there is always room for substitutions based on what you like. Vegan? Substitute maple syrup for the honey and make sure the chocolate chips you use are dairy-free. Don’t like nuts in your granola? Leave out the peanuts. Add dried fruits like banana chips, dried cranberries, or even raisins. Throw some coconut in if you’re feeling jazzy. And M&Ms if you’re feeling indulgent. Your granola options are endless with this recipe!

One thing you shouldn’t alter about this recipe: the coconut oil. If you do not have or you do not like coconut oil, you may substitute canola or vegetable oil instead. The small amount of oil in this recipe gives each bite a crunchy texture. You will certainly miss the 1/4 cup of coconut oil if you leave it out.

chocolate peanut butter granola in a colorful bowl

Serve it on yogurt, with milk, drizzle with warm peanut butter, sprinkle it on ice cream, or munch away while plopped on the couch at midnight. It’s ok, I won’t judge. One may go as far as saying this granola is better than a peanut butter chocolate brownie… but that would be pushing it. 😉

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
chocolate peanut butter granola in a colorful bowl

Chocolate Peanut Butter Lovers’ Granola

  • Author: Sally
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour, 5 minutes
  • Yield: 3-4 cups
  • Category: Snacks
  • Method: Baking
  • Cuisine: American

Description

A healthy on-the-go snack for all of us with a sweet tooth! Only 7 ingredients needed to make this chocolate peanut butter granola.


Ingredients

  • 3 cups (240g) old-fashioned rolled oats*
  • 3/4 cup (106g) peanuts (or any nut)
  • 3 Tablespoons (15g) unsweetened cocoa powder
  • 1/2 cup (125g) creamy or crunchy peanut butter
  • 1/3 cup (113g) honey*
  • 1/4 cup (60ml) coconut oil*
  • 1 teaspoon pure vanilla extract

Optional

  • 1/2 cup (90g) chocolate chips
  • melted peanut butter for drizzling

Instructions

  1. Preheat the oven to 325°F (163°C). Line a large cookie sheet with parchment paper or a silicone baking mat. Set aside.
  2. Mix oats, peanuts, and cocoa powder together in a large bowl. Melt peanut butter, honey, and coconut oil together in a medium bowl and stir until smooth. Mix in the vanilla extract. Pour over oats and mix until all oats are moistened.
  3. Bake for 30 minutes, stirring and flipping every 10 minutes. Remove from oven and, if adding chocolate chips, sprinkle the granola with them while it is still warm. Stir. The chocolate chips will melt, creating larger clusters of granola. Allow to cool at room temperature for at least 30 minutes. The air will help the granola get crunchy.

Notes

  1. Make Ahead & Freezing Instructions: Granola is the perfect recipe to make ahead because it stays fresh for so long. Store this in an airtight container at room temperature for up to 3 weeks. You can also freeze it for up to 3 months.
  2. Gluten Free: For a gluten free version, make sure you use certified gluten free oats.
  3. Vegan: For a vegan version, make sure you use maple syrup or agave instead of honey as well as dairy-free chocolate chips.
  4. Oil: Instead of coconut oil, feel free to use canola or vegetable oil.

Keywords: chocolate peanut butter granola

35 Comments

  1. Can we use quick oats instead ?

    1. You could, yes. But the granola won’t have as much texture since quick oats are more powdery.

  2. Jennifer Sibiga says:

    Here in Ohio where it is -degrees outside is causing my coconut oil in our chilly pantry to be solid. For this recipe, do I use 1/4 cup MELTED coconut oil or measure 1/4 cup of it solid and then melt it? 🙂 Thanks!

    1. Hey Jennifer! Measure 1/4 cup coconut oil in its solid form, then melt. And stay warm!

  3. SadieAnn Romeo says:

    Wow, Sally! This was really good! I made this granola for breakfast today and my siblings loved it. Since we have peanut allergies in my family, I substituted the peanut butter for soy nut butter and I used almonds in place of the peanuts. It turned out amazing! Thank you!

  4. This granola is amazing! The smell fills my house and is making my stomach rumble! Thanks so much for this recipe!

  5. Made this last night. It smelled sooo good while it was cooking and the uncooked “batter” was delicious. Unfortunately mine burnt at 20 minutes because my oven runs hot. I’ll definitely try it again and turn my oven temperature down because I can tell it’ll be delicious.

  6. I made these they other day….boy oh boy is it yummy! One question -do you have any tips on getting the granola to be larger clusters of granola. I have a few large clusters but most of the batch smaller pieces. Maybe I should add more chocolate?…I dont think anyone would have a problem with that! 🙂

    1. Hey Christine! I would add a little more honey, as well as more chocolate chips at the end. The melty chocolate chips will create more clusters of granola for sure!

  7. To freaking die for! Made a double batch for a couple of my fav co-workers, and returned the favor for someone who brought me homemade granola before. Hers was NOTHING like this, wow we! Plus super easy!

  8. Jennifer Sibiga says:

    I made this with my two-year son last week and oh. my. gosh. SO good! I almost ruined my dinner the day I made it by eating it straight off the pan. I’ve also added it to my yogurt and oatmeal and it works great in both. Or there’s times i just eat it with a spoon. My son loves it too. Thanks for a great recipe! I will make it again! 🙂

  9. I was super excited to make this recipe and I’m usually a good cook, but I somehow managed to screw it up. I guess maybe my mistake was spreading it too thin (over two baking trays) as the smoke alarm went off after 5 minutes and it was scorched black.

    I’ll definitely try the recipe again and set my oven a little lower. It’s always a bit temperamental. Last time I made granola I had to give it an extra 20 minutes 🙁

    1. Oh no! Try setting your oven lower, Emily. That will definitely help. I’ve set off the fire alarm one too many times in my day. So sorry about that – let me know how round 2 turns out.

  10. I love, love, LOVE this granola! I now make a double batch every other weekend and take a portion to work (I have to put some in a bag to refrain from eating all of it) and mix it with some vanilla Chobani! I’m a dietitian and LOVE chocolate (yes, you can absolutely have chocolate daily 😉 ) and this satisfy’s my intense craving for chocolatey peanut buttery goodness.

  11. I made this last night and it was a big hit. I was starting to make my standard granola recipe but realized i was out out of Cinnamon (we go through that so fast in this house!) so I changed it up and used this recipe. I did almonds and cashews instead of peanuts and butter instead of coconut oil (since my other recipe called for butter). It all tasted great so I am sure it will be even better with the coconut oil next time. It felt like eating Cocoa Pebbles! I love “dessert cereal” but gave it up to avoid all the processed stuff. Glad to have this to satisfy those cravings!

  12. I love how simple this was for me. I am not much of a baker…yet…and was able to make this thanks to the easy recipe and simple ingredients. I was even able to put my own twist on it…adding flax seed, cranberries, and sliced almonds. I also substituted dark chocolate cocoa powder and it was still super yummy! I will definitely be trying out more of your recipes soon!

  13. Has anyone tried making this with PB2? This recipe looks amazing, but I’m trying to cut the fat and calories without compromising the taste!

    1. Hi Sarah, I don’t recommend powder peanut butter here.

  14. I love your peanut butter recipes :D, and I especially LOVE this recipe 🙂
    But I altered it slightly, by using rice and buckwheat flakes instead of oats and maple syrup instead of honey and I added dried cranberries cause cranberries are the best <3

  15. Made this last night, delicious! Used sliced almonds as the nut and added about 1/3 cup mini chocolate chips after it cooled a bit. Love it!!

  16. Hello! I was wondering does the coconut oil stand out in the recipe? I have a ton of coconut oil but am so afraid to put it in recipes because I’m afraid of the taste being too overpowering. I know tons of people say that there is no flavor to coconut oil but I have made chicken in coconut oil and haven’t been able to eat coconut since, because of the very strong coconut flavor. I have the organic unrefined top of the line coconut oil. I’m just so nervous!

    1. This baked granola doesn’t really take on any coconut flavor. Especially paired with strong flavors like cocoa and peanut butter.

  17. I just made a batch and the whole appartment smells sooooo good 😉 Can’t wait for breakfast! Greets from Vienna

  18. Wow this was/is good. Can you believe it’s my first homemade granola with chocolate added? Reminds me of that cereal of yesteryear, Cocoa Pebbles, which of course I haven’t eaten in years. To the comment about how awful coconut oil is, there’s a reason I don’t trust those major “health” organizations, but this isn’t the place for that.

  19. OMG! I just made this and it’s so stinking good!  Amazeballs as my friend would say!!!
    Thank you for making my 3PM snack a highlight to my work day!

  20. Hi Sally! I don’t know what took me so long to make this granola, probably because I knew I would eat the entire batch in one sitting! This granola is wicked good! I added peanut butter chips instead of chocolate. I’ll do a combination of both next time. Thanks! 🙂

  21. Could I use quick oats for this recipe? I only have Irish whole or quick oats, and I want to make this for my aunt tomorrow so I don’t have time to get to the shop! Thank you!

    1. Either Irish or quick oats will be just fine. I don’t typically use quick oats since they’re cut so thin/small.

  22. Emily Patricia says:

    Oh my gosh! This Peanut butter and chocolate granola is literally to die for! I’ve been waiting months to make this, and I finally made it today, after what seems like forever. Will definitely be a regular recipe in my repertoire now. I can’t stop eating it, and I’m going to ruin my dinner in no time. Thank you for this super amazing recipe!

  23. WE LOVE THIS RECIPE! I have been making this for my family every week for over a year now. I always make a double batch. They love how delicious and filling it is for a great start of the day. I chop the peanuts a little in our mini chopper before adding. I sometimes use dark chocolate chips and I always use real maple syrup instead of honey. I will like to drizzle melted PB on top of mine when I want to splurge.

  24. Making this tomorrow!! Should I use salted or unsalted peanuts or does it matter?

    1. Hilari @ Sally's Baking Addiction says:

      Hi Ruth, this recipe works with either kind of peanut!

  25. Mine burnt! Most of the granola recipes I’ve used in the past are much lower in temp than 325. Any thoughts?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Hannah, it sounds like your oven may run a bit hotter than it reads. You can certainly bake it on a lower temperature for longer, or move it down a rack away from the heating element. Both easy fixes for next time!

      1. Thanks, I will try lowering the position of my oven rack. That’s a good thought. Or I might try roasting at 300 degrees, since I see that’s the temperature that appears in a lot of other Sally’s Baking Addiction granolas.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love

Archives

Categories

Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×