This peanut butter chocolate granola is the ultimate homemade breakfast or snack! It’s crunchy, salty-sweet, and packed with flavour thanks to rolled oats, roasted nuts, natural peanut butter and dark chocolate chips.
Quick and easy to make, this homemade granola recipe is perfect for meal prep and keeps well for weeks! Enjoy it with milk, yogurt and fruit, or, if you’re anything like me, straight from the jar — it’s a delicious start to your day! Nutty granola is perfectly snackable and it’s filled with little crunchy oat clusters and chocolate chips.
Next to my chocolate granola, I think this is my favourite!
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Why you’ll love it
- Sweet and just the right amount of salty
- Healthy, satisfying and snack-attack approved
- Super easy to make
- Just one bowl + one tray = minimal mess, maximum reward
- Quick – it can all be done in 30 minutes.
- Naturally gluten-free* and easy to vegan-ify (see oats note)
- Perfect for meal prep or as a crunchy on-the-go snack
- Freezer friendly and batch ready — a perfect grab-and-go breakfast
Ingredients & substitutions
There is every chance you’ll have the ingredients on hand for this peanut butter and chocolate granola. What’s more, it’s a very versatile recipe where you can swap ingredients that you may have on hand for those that you don’t. It’s full of nutritious whole ingredients that just happen to taste amazing together.
Jump to the recipe for full ingredients and instructions.
- Rolled oats: Oat and nut granola needs oats, but if you’re after gluten-free granola, check that the pack certifies the oats are GF.
- Peanut butter: Use natural peanut butter here – the type where the oil separates. Mix in that oil and then use it. You don’t want creamy peanut butter for this one. You could try another nut butter too, like almond butter.
- Honey, maple syrup or rice syrup will all work here as the sweetener. For a vegan granola, use maple syrup.
- Nuts: Use your favourite or whatever you have on hand. I use pistachios. Peanuts, almonds, pecans, hazelnuts, walnuts, cashew nuts would all be wonderful. You can even use seeds like pepitas or sunflower seeds.
- Dried cranberries can be swapped for raisins or sultanas, chopped dried apricots, dates, dried cherries or other dried fruit you like. Or you can just leave them out.
- Chocolate chips: Dark chocolate chips / semi-sweet chocolate chips would work best for the flavour profile but you can swap in whatever ones you like. For a vegan granola, make sure to use vegan chocolate. You could also try PB chips for extra peanut butter goodness.
Other add-ins: You could add-in other ingredients like chia seeds, flax seeds or coconut flakes.
How to make chocolate peanut butter granola
This granola with peanut butter and chocolate chips is so easy to make. A simple one bowl mix together then onto a baking sheet to bake.
Jump to the recipe for full ingredients and instructions.
1. The wet ingredients
Combine the wet ingredients in a microwave safe bowl (or a large saucepan on the stove) and heat enough to make the mixture runny.
2. The dry ingredients
Add the dry ingredients to the same bowl (reserving the dried fruit and chocolate for later) and give it a good mix.
3. Bake
Bake for around 20 minutes until it’s starting to look golden brown and is fragrant from the peanut butter.
Add the cranberries and bake for another 5 minutes.
Now, for the chocolate chips. Add half of them to the peanut butter granola now, adding the rest in 5 minutes. Then just let it cool at room temperature. The granola will firm and crisp up as it cools.
Tips and tricks
- For more “clustery” granola, press the mixture into larger clumps on the baking tray prior to baking and resist the urge to stir it too much before it has cooled.
- Try adding 2-3 tablespoons of cocoa powder for a more chocolatey version.
How to serve granola
- Try it on smoothie bowls,
- over ice‑cream,
- with yogurt and fresh fruit,
- or package in mini jars for holiday gifts.
Storage
- Pantry: Keep your chocolate peanut butter granola in an airtight container in the pantry for 2-3 weeks.
- Freeze: Longer than 2-3 weeks, it can become stale so freeze in an airtight container or freezer safe ziplock bag for up to 3 months.
- Gifting: This snackable granola is great for gifting too. Store it in beautiful glass jars, with pretty ribbon tied around. Add a gift tag detailing the best way to store it.
- Meal-prep: This is the perfect meal prep granola too. It’s so quick to make, you can make a double batch or more batches at one time and have this grab-and-go granola ready for weeks of meal prep.
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Ingredients
- ½ cup natural smooth peanut butter (not creamy) (135g/~4 ¾oz)
- ⅓ cup honey, maple syrup or brown rice syrup (105g/~3 ¾oz)
- 2 tablespoons vegetable oil or coconut oil (notes 1)
- 1 ½ teaspoons vanilla extract
- 2 ½ cups rolled oats (240g/~8 ½oz)
- ¾ cup nuts (like pistachios, hazelnuts, almonds, pecans, peanuts) (105g/~3 ¾oz)
- ¾ teaspoon coarse sea salt or kosher salt
- ½ teaspoon ground cinnamon
- ⅓ cup unsweetened dried cranberries , Optional (45g/~1 ½oz)
- ½ cup dark chocolate chips (95g/ ~3 ½oz) (notes 2)
For best results, always weigh ingredients where a weight is provided
Equipment
- Large mixing bowl
- large baking sheet
Instructions
- Line a large baking sheet with baking paper and preheat the oven to 160C (140C fan forced)/325F.
- In a large bowl (microwave-safe) or saucepan, combine the peanut butter, honey, oil and vanilla. Heat until just warm and easily pourable.
- Add the oats, nuts, salt and cinnamon and mix really well, making sure everything is evenly coated.
- Spread the oat mixture out on the baking sheet, evenly.
- Bake for 20 minutes. If using dried fruit, add that now. Give the granola a good mix around and place it back into the oven for a further 5 minutes. It should be a lovely deep golden brown at the end. If at any time, it looks like it’s burning, remove it from the oven straight away.
- If using chocolate chips, add half to the granola as soon as it comes out of the oven, giving it a good mix together.
- Scatter over the remaining chocolate chips after 5 minutes, without mixing, and leave it to cool at room temperature. The granola will firm and crisp up as it cools.
- Once cool, transfer it to an airtight container in the pantry for 2-3 weeks.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- Measure chocolate with your heart. if you want more, add more.
- Nutrition details are approximate only – scroll below the recipe to find the full nutritional information.
FAQs
Yes! Just use maple syrup (unrefined sugar) or brown rice syrup instead of honey, and ensure your chocolate chips are dairy-free.
You can absolutely leave the chocolate out for a plain peanut butter granola. Or swap it for other chips or chocolate chunks. You could also use cacao nibs for a healthier option.
While they would technically work, quick oats would not give the best texture here. It would be more crumbly as opposed to the crunchy, chunky texture rolled oats give.
Providing the oats you use are certified gluten-free (some are not as they are processed in factories that also process wheat products), then yes, this chocolate peanut butter granola recipe is gluten-free.
Use natural peanut butter with no added sugar or oils. The type that is nothing but peanuts and salt. Stir in the oil before measuring so the consistency is even. Don’t use creamy peanut butter like Jif, Kraft, Bega.
Press the mixture down slightly on the tray before baking, and don’t stir it too much when you add the cranberries. Try using the baking paper to lift and turn it, rather than mixing. Let it cool completely before breaking it up.
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