Dark Chocolate Peanut Butter Granola with chopped peanuts and honey drizzle! Is there anything better?
Okay, you had to know a peanut butter and dark chocolate granola recipe would appear on the blog sooner or later! If you’ve been following for a while, you know that I add dark chocolate to most desserts, and peanut butter is just a staple in my life! If it’s not in a dessert, it’s on toast with chia jam, drizzled on a protein pancake with sliced banana or used as a dip for apple slices.
There is a good chance that I eat too much peanut butter…..
And the obsession continues with this Dark Chocolate Peanut Butter Granola.
What’s not to obsess about? Granola is quick and easy to make, and you can control the amount of refined sugar and other processed ingredients that go into it.
Before I started making this peanut butter version, maple walnut granola was on repeat in my house. Seriously, every weekend I was whipping up a batch for the week ahead. Granola is just the perfect healthy snack to have at the ready. It’s awesome with almond milk and fruit for a hearty breakfast, or you can stir it into yogurt for a mid-morning snack. My new fave way is to sprinkle it on toast. (And yes, it’s peanut butter toast!) If you follow along on Instagram Stories, you’ve seen a few of those creations already.
There are no crazy ingredients in this Dark Chocolate Peanut Butter Granola, just rolled oats, peanuts, peanut butter, honey, coconut sugar, sea salt and coconut oil. It bakes into crispy, delicious pieces, and once you add the dark chocolate chunks, it’s hard to tell if you’ve just made breakfast or dessert!
If you can relate to my peanut butter obsession, you need to give this Dark Chocolate Peanut Butter Granola a try! 😉Print
Peanut Butter lovers rejoice! This Dark Chocolate Peanut Butter Granola has only 8 ingredients, and bakes up sweet, salty and delicious in just 20 minutes. The hardest part will be letting it cool before you eat it!
- 2 cups gluten-free rolled oats
- 1/2 cup raw peanuts, chopped
- 1 tbsp coconut sugar
- 1/2 tsp sea salt
- 2 tbsp virgin, cold pressed coconut oil, melted
- 1/4 cup natural peanut butter, chunky and unsalted
- 2 tbsp + 1 tbsp honey, divided
- 1/4 cup dark chocolate chunks
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- In a large bowl, stir together the oats, peanuts, coconut sugar and salt. Stir in the melted coconut oil.
- In a small microwaveable bowl, add the peanut butter and 2 tbsp of honey. Microwave for 30 seconds, or until mixture easily stirs together. Add to granola mixture and stir until well combined. You may need to use your hands to ensure the peanut butter/honey mixture is well incorporated.
- Spread the mixture out on the prepared baking sheet and press down on the mixture. Drizzle the additional 1 tbsp of honey over the mixture.
- Bake for 18-20 minutes, or until the mixture starts to brown on the edges. Do not stir while baking.
- Remove from oven and let cool completely on the pan. The granola will get crunchy as it cools. Once cooled, stir in the chocolate chunks.
- Store in an airtight container or resealable bag on the counter. The granola should stay fresh for about 5-7 days.
- I use gluten-free rolled oats (Bob’s Red Mill), but you can use any kind of rolled oats.
- If you use salted peanut butter, just reduce the amount of salt you add to the granola.
- When making granola, I always use a stainless steel baking sheet to prevent the granola from burning on the bottom. Darker baking sheets will brown food on the bottom quicker.
- For the granola bowl photographed in this post, I topped the granola with some almond milk, blueberries, strawberries, bananas, chia seeds, peanut butter, and a drizzle of honey.
Keywords: peanut butter, chocolate, granola, gluten-free, breakfast