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
Scale
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.
