If you are looking for a delightful twist on your usual breakfast or snack routine, this Peanut Butter Granola with Chocolate Chips Recipe is a total game-changer. It combines the nutty, creamy richness of peanut butter with the sweet surprise of melty chocolate chips nestled in crunchy toasted oats and coconut. Each bite feels like a warm hug, delivering the perfect balance of sweet, salty, and chewy textures that will keep you coming back for more. Whether you enjoy it with yogurt, milk, or just by itself as a crunchy treat, this granola is both comforting and irresistibly tasty.
Ingredients You’ll Need
Every great dish starts with simple, well-chosen ingredients, and this Peanut Butter Granola with Chocolate Chips Recipe is no exception. Each ingredient plays a starring role, from the toasty oats that provide crunch to the creamy peanut butter that binds everything with luscious flavor.
- 4 cups small flake rolled oats: The heart of granola, offering a hearty, chewy texture and nutty flavor once toasted.
- 1 cup shredded coconut: Brings a subtle tropical sweetness and a lovely chewiness to the mix.
- ½ teaspoon ground cinnamon: Adds a warm aromatic spice that complements the peanut butter perfectly.
- ¼ teaspoon salt: Enhances all flavors and balances the sweetness of honey and chocolate.
- ½ cup creamy peanut butter: The rich and velvety binder that delivers that signature peanut flavor.
- ½ cup runny honey: Natural sweetness that also helps in achieving a golden crisp texture.
- 2 tablespoons oil: Keeps the granola moist and helps it bake into crispy clusters.
- 1 tablespoon vanilla extract: Introduces a sweet floral note that elevates the overall flavor profile.
- ½ cup mini dark chocolate chips: Adds bursts of bittersweet chocolate that melt beautifully on warm granola.
How to Make Peanut Butter Granola with Chocolate Chips Recipe
Step 1: Toast the Oats
Preheat your oven to 320°F and spread the rolled oats evenly on a rimmed baking sheet. Toasting the oats first is a crucial step that deepens their natural nuttiness and creates a base full of flavor. Just 10 minutes in the oven until they’re lightly golden will make all the difference.
Step 2: Mix the Dry Ingredients
While your oats are toasting, combine the shredded coconut, ground cinnamon, and salt in a large mixing bowl. Once the oats are perfectly toasted, add them in and gently mix everything together. This blend of spices and coconut will create exciting layers of texture and flavor in your granola.
Step 3: Warm the Wet Ingredients
In a medium saucepan, gently warm the peanut butter, honey, oil, and vanilla extract over medium-low heat. The goal here is to create a smooth, pourable mixture that will coat your oats perfectly. Be careful not to overheat, or the mixture might seize and become lumpy.
Step 4: Combine Wet and Dry Ingredients
Slowly stir the warm peanut butter mixture into your dry ingredient bowl until everything is fully combined. If the granola seems dry or crumbly, feel free to add an extra tablespoon of oil to ensure perfect binding and moist clusters.
Step 5: Bake the Granola
Divide the granola mixture between two lined, rimmed baking sheets. Bake for 15 to 20 minutes, or until it turns a gorgeous golden brown. Make sure to keep an eye on it and give the trays a gentle shake or stir midway to avoid burning and promote even cooking.
Step 6: Add the Chocolate Chips
As soon as the granola comes out of the oven, sprinkle the mini dark chocolate chips evenly over the hot mixture. Do not stir yet! Let the chocolate chips sit and gently melt into the warm granola, then cool completely so they harden again into delightful melty clusters.
Step 7: Store Your Granola
Once cooled, break the granola into chunky clusters and transfer it to an airtight container. This Peanut Butter Granola with Chocolate Chips Recipe stays fresh and crunchy for up to a week, making it a perfect make-ahead snack or breakfast topper.
How to Serve Peanut Butter Granola with Chocolate Chips Recipe
Garnishes
This granola is delicious on its own but truly shines when paired with toppings like fresh berries, sliced bananas, or a dollop of creamy Greek yogurt. These add-ons can add pops of color and bursts of freshness that complement the richness beautifully.
Side Dishes
Serve your granola alongside a smoothie bowl or a chilled glass of almond milk for a perfect breakfast combo. It’s also fantastic paired with warm oatmeal or even sprinkled over a bowl of vanilla ice cream for a crunchy, indulgent treat.
Creative Ways to Present
Think beyond the usual bowl! Layer your Peanut Butter Granola with Chocolate Chips Recipe in parfait glasses with layers of yogurt and fresh fruit, or pack it in mason jars for a grab-and-go snack. It’s also amazing sprinkled on top of peanut butter toast or folded into muffin batter for added texture.
Make Ahead and Storage
Storing Leftovers
Keep your granola fresh by storing it in an airtight container at room temperature. Proper storage helps maintain its crunch and flavor for up to a week, so you can enjoy it daily with minimum fuss.
Freezing
If you want to extend its shelf life, you can freeze the granola in a sealed freezer bag for up to a month. Just thaw it at room temperature before serving, and it’ll taste just as fresh and crunchy as the day you made it.
Reheating
While granola is generally enjoyed cold or at room temperature, you can briefly warm it in the oven or microwave if you prefer a toasty, freshly baked feel. Just be sure to watch it so it doesn’t burn or melt the chocolate chips too much.
FAQs
Can I use natural peanut butter instead of creamy?
Absolutely! Natural peanut butter will work well, but because it’s less creamy and more oily, you might need to adjust the amount of oil you add to keep the granola from becoming too dry or crumbly.
What kind of chocolate chips are best for this granola?
Mini dark chocolate chips are ideal because they melt nicely without overwhelming the peanut butter flavor. However, semi-sweet or milk chocolate chips will also work if you prefer a sweeter finish.
Can I substitute the shredded coconut?
Yes, if you’re not a fan of coconut, you can leave it out or swap with chopped nuts like almonds or pecans to add a different crunch dimension.
Is this recipe gluten-free?
This Peanut Butter Granola with Chocolate Chips Recipe can be gluten-free if you use certified gluten-free rolled oats. Always double-check labels to avoid any cross-contamination if gluten is a concern.
How crunchy will the granola be after baking?
The granola develops a lovely crispiness from toasting and baking, but it also retains some chewiness thanks to the coconut and peanut butter coating, offering a satisfying texture in every bite.
Final Thoughts
This Peanut Butter Granola with Chocolate Chips Recipe is one of those rare homemade treats that feels both indulgent and nourishing. Whether you’re fueling up for a busy day or simply craving a sweet snack, it’s sure to become a beloved staple in your kitchen. Give it a try—you’ll wonder how you ever lived without it!
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Peanut Butter Granola with Chocolate Chips Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 20 servings (1/4 cup each)
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Peanut Butter Granola with Chocolate Chips is a crunchy, flavorful snack perfect for breakfast or anytime munching. Toasted oats combined with shredded coconut, cinnamon, and a rich peanut butter-honey mixture create a satisfying base, finished off with mini dark chocolate chips for a touch of indulgence. This homemade granola is easy to prepare, wholesome, and customizable for a delicious treat.
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 (neutral flavor such as vegetable or canola oil)
- 1 tablespoon vanilla extract
Additional
- ½ cup mini dark chocolate chips
Instructions
- Toast the oats: Preheat your oven to 320°F (160°C). Evenly spread the rolled oats on a rimmed baking sheet and toast them in the hot oven for 10 minutes to bring out their nutty flavor and enhance crispiness.
- Mix the dry ingredients: While the oats are toasting, combine the shredded coconut, ground cinnamon, and salt in a large mixing bowl. When the oats are done, add them to the bowl and mix everything carefully to blend the flavors evenly.
- Warm the wet ingredients: In a medium saucepan, combine the creamy peanut butter, runny honey, oil, and vanilla extract. Warm this mixture on medium-low heat, stirring continuously. Avoid overheating to prevent the mixture from seizing or becoming lumpy.
- Combine wet and dry: Pour the warmed wet ingredients into the bowl with the dry ingredients. Stir thoroughly until all the oats and coconut are evenly coated. If the mixture looks too dry because the oats absorb a lot of liquid, add an extra tablespoon of oil to moisten it.
- Bake: Line two rimmed baking sheets with parchment paper and spread the granola mixture evenly across them. Bake in the preheated oven for 15 to 20 minutes, or until the granola turns golden brown. Keep a close eye to avoid burning, stirring or rotating the sheets if needed for even baking.
- Add the chocolate: Immediately after removing the granola from the oven, sprinkle the mini dark chocolate chips evenly over the hot granola without stirring. Let the granola cool completely and the chocolate harden, which usually takes some time at room temperature.
- Store: Once cooled, break the granola into clusters of your desired size. Store the granola in an airtight container to maintain freshness for up to one week.
Notes
- Use runny honey for easy mixing; if your honey is thick, gently warm it beforehand.
- For added crunch, consider tossing in nuts or seeds before baking.
- If you prefer chunkier granola clusters, press the mixture firmly onto the baking sheet before baking.
- The granola can be stored in an airtight container at room temperature for up to one week.
- Adjust sweetness by varying the amount of honey or adding a touch of brown sugar if desired.
