Peanut Butter Granola

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!

*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

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).

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

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).

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.

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

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 or fresh blueberries).
• Mixed into smoothie bowls.
• With almond milk and berries (like a bowl of cereal).
• As a topping for this chocolate peanut butter chia pudding.

Other granola recipes to try

• Grain-Free Coconut Cashew Granola
• Savory Pecan Granola
• Chocolate Fig Granola

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

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