Peanut Butter Granola

Name: Peanut Butter Granola
Prep time: 2 h 10 min
Cook time: 20 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 2 cups old-fashioned rolled oats (gluten-free); 1/2 cup chopped raw peanuts; 1 tablespoon coconut sugar; 1/2 teaspoon kosher salt (or fine sea salt); 1/4 cup natural peanut butter (smooth or chunky); 2 tablespoons virgin, cold pressed coconut oil; 2 + 1 tablespoons honey, divided; 1/4 cup dairy-free dark chocolate chips (or chunks)

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For an easy snack or breakfast, you’ll love this homemade Peanut Butter Granola! It’s gluten-free and dairy-free with crunchy peanut butter oat clusters, honey and chocolate chips. And, you only need 8 ingredients to make it!

If I had to choose my number one meal prep item, it’s granola. It’s a staple in our house, and works great as a cereal or as a topping on yogurt or smoothie bowls.

I used to buy granola all the time, but homemade is just so much better. You can control the amount of sugar and other added ingredients, and it’s cheaper too!

This refined sugar-free maple granola with walnuts is one I make on a regular basis, and this nut-free pumpkin spice granola isn’t just for pumpkin spice season!

A bowl of yogurt with granola, honey and blueberries on top.

*This post was originally published in March 2018. It has been updated with new photos and text, but the recipe remains the same.

Why you’ll love this peanut butter granola

It’s dairy-free, gluten-free and easily made vegan.
Peanut butter, honey and chocolate are an awesome trio!
It stores well so it’s great for meal prep. (Just keep it in your pantry for up to 10 days or freeze it).
You only need 8 ingredients and it takes just 30 minutes to make (plus some cooling time).
It’s an easy, make-ahead breakfast or snack. Just add milk or yogurt or eat it by the handful!

Details on the ingredients

Ingredients to make peanut butter granola arranged individually.

Rolled oats – I used old fashioned rolled oats, but you can also use quick cooking rolled oats. I like using old fashioned as the flakes are larger so it creates better granola clusters. For gluten-free granola, just make sure the oats are certified gluten-free.

Peanut butter – You’ll want to use natural peanut butter for this recipe. It’s just peanuts and salt. (I haven’t tested this recipe with shelf stable peanut butter). I prefer smooth peanut butter, but you can use chunky if you prefer.

Peanuts – To add to the crunchy, cluster texture, raw chopped peanuts are added to the granola. You can buy chopped peanuts, or buy whole and chop or crush them yourself. (A food processor or rolling pin is perfect for this!)

Coconut sugar – Just 1 tablespoon of coconut sugar is added for a little sweetness. You can substitute brown sugar if you prefer.

Honey – You’ll need 3 tablespoons of honey. It’s added for sweetness but it also helps the oats stick together to form clusters.

Coconut oil – Virgin, cold pressed coconut oil is added to help add crunch to the granola. You’ll need 2 tablespoons. (I haven’t tested this recipe with another type of oil but butter would probably also work for a non dairy-free granola).

Salt – Just ½ teaspoon of kosher salt enhances the flavor of the other ingredients. If your peanut butter is unsalted, you may wish to add another pinch of salt. You can also substitute with fine sea salt.

Chocolate – Last but not least, you’ll need ¼ cup of dark chocolate chips (or chunks). To keep the granola dairy-free, make sure your chocolate is dairy-free.

How to make peanut butter granola

Preheat your oven to 350F and line a baking sheet with parchment paper.

In a large bowl, stir together the oats, peanuts, coconut sugar and salt.

In a small microwave-safe bowl, add the peanut butter, coconut oil and 2 tablespoons of honey. Microwave for 30 seconds, or until the mixture easily stirs together.

Add to the oat mixture and stir until well combined. (The mixture should be wet with no dry oat flakes).

Granola mixed together in a glass bowl with a spatula.

Spread the mixture out on the baking sheet and press down on the mixture. Drizzle the remaining tablespoon of honey over the top.

Granola mixture spread out on a white baking sheet.

Bake for 18-20 minutes, or until the granola starts to brown on the edges. Do not stir while baking. (Start checking on the granola at 15 minutes as it starts to brown quickly).

Baked granola cooling on the baking sheet.

Remove from the oven and let cool completely. The granola will get crunchier as it cools. Once cooled, break into clusters and stir in the chocolate chips.

Close up view of granola clusters with chocolate chips mixed in.

Storage instructions

This homemade granola should be stored in an airtight container or resealable bag at room temperature. It will last for 7-10 days. (It will probably last longer but it’s usually long gone by then in our house!)

You can also freeze this granola for 2-3 months. Thaw at room temperature before enjoying.

Avoid refrigerating the granola as the clusters will get chewy.

Frequently asked questions

How do you get crunchy granola clusters?

The key to crunchy clusters is to press the granola mixture tightly together into the pan and avoid stirring it while it bakes. The granola also gets crunchier as it cools, so you’ll need to let it fully cool before breaking it into pieces.

Can shelf stable peanut butter be used instead of natural?

I haven’t tested this recipe with shelf stable peanut butter. I prefer to use natural peanut butter in this granola as it’s just made from peanuts (and sometimes salt) but no other ingredients.

Can this granola be made vegan?

Yes, just make sure you’re using vegan chocolate chips and substitute maple syrup for the honey.

Overhead view of yogurt in green bowls with granola on top.

Key recipe tips

For easy clean-up and to ensure the granola doesn’t stick, you’ll want to line your baking sheet with parchment paper.
I like to use lighter coloured sheet pans when making granola (and baking cookies) as I find darker pans brown a bit too quickly.
The granola can burn fast, so keep an eye on it towards the end of the baking time. I usually start checking on it after 15 minutes.
Be sure to wait until the granola cools before stirring in the chocolate chips. If the granola is still warm, the chocolate will melt.
Make sure you’re using raw peanuts. Roasted peanuts have other ingredients including oil. I tested chopped roasted peanuts in this recipe and the granola ended up burning.

Recipe substitutions

To make this recipe grain-free, you can substitute buckwheat flakes for the oats.
If you don’t need this recipe to be dairy-free, you can use any kind of chocolate chips.
You can substitute brown sugar for coconut sugar.
Instead of peanut butter, you can use another type of natural nut or seed butter. Or, try this honey almond granola made with almond butter!
For a vegan option, substitute maple syrup for honey.

How to serve homemade granola

With fruit and yogurt. (It’s great with sliced bananas, fresh blueberries or these air fryer pears).
Mixed into smoothie bowls.
With almond milk and berries (like a bowl of cereal).
As a topping for this chocolate peanut butter chia pudding or this oat milk chia pudding.

Overhead view of yogurt in green bowls and topped with peanut butter granola and blueberries.

Other granola recipes to try

If you make this recipe, I’d love to hear what you think in the comments below!

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