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
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.
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.
Yes, just make sure you’re using vegan chocolate chips and substitute maple syrup for the honey.
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.
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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PrintPeanut Butter Granola
- Prep Time: 10 minutes
- Cooling Time: 2 hours
- Cook Time: 20 minutes
- Total Time: 2 hours 30 minutes
- Yield: 3 1/2 cups
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Description
This 8-ingredient Peanut Butter Granola is gluten-free and dairy-free with crunchy peanut butter oat clusters, honey and dark chocolate chips.
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)
Instructions
- Preheat 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 mixture easily stirs together.
- Add to 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 it. 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 oven and let cool completely. The granola will get crunchier as it cools.
- Once cooled, break into clusters and stir in the chocolate chips.
- Store in an airtight container or resealable bag at room temperature for 7-10 days.
Notes
- If you’re using unsalted peanut butter, you may wish to add another pinch of salt to the granola.
- 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.
- I like to use lighter coloured sheet pans when making granola 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.
- Wait until the granola cools before stirring in the chocolate chips. If the granola is still warm, the chocolate will melt.
- Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.
Ashika | Gardening Foodie says
Oh Wow Leanne, what an delicious granola this is and with Peanut butter and dark chocolate added, it really makes a heavenly combination. I would looooove to eat this for breakfast EVERY SINGLE MORNING 🙂
Leanne says
Thanks Ashika! I’m getting to the end of my last batch so I’ll need to make more soon! It’s been great sprinkled on smoothie bowls and chia pudding!
heather (delicious not gorgeous) says
pb + chocolate is such a good combo that i’m not complaining about seeing this (; and love making my own granola! i try to minimize the amount of sugar i’m eating if it’s not dessert, and storebought just has way too much for me.
Leanne says
I totally agree Heather. Love being able to control the amount of sugar that goes into homemade granola!
Ben|Havocinthekitchen says
Oats and peanut butter make one of my favorite combos. I often add a generous spoon of peanut butter in my oatmeal, sometimes along with a banana and chocolate. So I totally see how these things work in granola too. Delicious!
Leanne says
Thanks Ben! Peanut butter in oatmeal sounds delicious too! I’ve also been adding it to smoothie bowls lately. Love the extra protein and creamy texture!
puja says
Loved the combination of peanut butter and dark chocolate. Pinning. 🙂
Leanne says
Thanks Puja! It’s one of my favourite combos too. Thanks for pinning!
marcie says
Peanut butter and dark chocolate is the name of my game and I’d love a great big bowl! I love all that fresh fruit on top — this looks delicious!
Leanne says
Thanks Marcie. The fruit definitely pairs well with the granola! And I totally agree – PB and dark chocolate is the name of the game! 😉
Katherine | Love In My Oven says
Great minds, Leanne! I just snapped a few photos of a peanut butter granola the other day 🙂 I love the dark chocolate in here – I eat dark chocolate every single day, and I’m with you….peanut butter is a staple!! Love this!!
Leanne says
Haha! We both love our breakfast foods Katherine! Some overlap in recipes was bound to happen! I can’t wait to see your peanut butter granola recipe! You can never have too many of those! Happy Sunday!
Denise says
This looks too delicious for words, Leanne – I am so taken with the whole idea of making a granola with chocolate and peanut butter – for breakfast! I can’t wait to try it – thank you so much for the inspiration and the recipe. 🙂 Cheers! Denise@UrbnSpice
Leanne says
Thanks Denise! The peanut butter adds a nice taste and texture to the granola. Hope you get to try it! Thanks for stopping by!
Brian says
This looks so delicious! Great idea for a quick and easy snack. Those pics are incredible too.
Leanne says
Thanks Brian! It’s definitely a quick and easy snack. Perfect for the week ahead! Happy Sunday!
Mary Ann | The Beach House Kitchen says
Awesome combo Leanne! I love adding dark chocolate to many things too. And you can never go wrong with peanut butter! I don’t think there’s such a thing as too much peanut butter!
Leanne says
Thanks Mary Ann! I totally agree! You can never go wrong with peanut butter! And the dark chocolate is an added bonus!
Elaine says
Peanut butter plus chocolate equals BEST COMBO EVER! Who wouldn’t want to start the day with this granola!
Leanne says
Thanks Elaine! PB and chocolate really is one of the best combos! And homemade granola is pretty healthy, so I think it’s a breakfast win for sure!;)
Christina says
First, this recipe looks amazing. I usually eat eggs for breakfast but I’ll make an exception just to eat this!
Second, I implore you to look up Ground Up – the nut butter company based out of Portland, OR. I bought a jar of their “Cinnamon Snickerdoodle” nut butter (made with all natural ingredients) a few days ago and it’s already gone. I think I’m going to try and duplicate the recipe bc their stuff is pricey.
I’m pinning this recipe because I HAVE to make it in the near future, it looks AWESOME!
Leanne says
Thanks Christina! I hope you like the granola! I will definitely check out the cinnamon snickerdoodle nut butter. Someone on Instagram the other day had incorporated it into a recipe, and it sounded amazing! I don’t think I can get that nut butter in these parts, so if you can replicate the recipe, I’d be all over that! Happy Sunday!
Kristen says
This looks insanely delicious – what an awesome
twist on traditional granola. I will definitely have to give this a try, we love peanut butter in our house.
Leanne says
Thanks Kristen! I hope you get to try it. It’s super easy to pull together, and great for snacking! 😉
Dawn - Girl Heart Food says
Over the top yum, Leanne! PB and chocolate is always a winner in my book and now in granola form? Woo hoo! I could eat this for breakfast, lunch and alllll the snacks! Happy Friday to ya 🙂
Leanne says
Thanks Dawn! I’ve been snacking on this for weeks! It’s a bit addictive! Hope you’re having an awesome weekend!
Dana says
This has so much of everything I love! It’s weird. Chocolate doesn’t do much for me, until it’s paired with PB. And then it’s basically game over. I need this in my breakfast routine!
Leanne says
Thanks Dana! Chocolate and peanut butter is definitely one of the best combos ever! And this granola is a great excuse to add some chocolate to your breakfast! 😉