Peanut Butter Granola

This 8-ingredient Peanut Butter Granola is gluten-free and dairy-free with crunchy peanut butter oat clusters, honey and dark chocolate chips.

Course Breakfast

Cuisine American

Keyword chocolate, gluten-free, granola, peanut butter

Prep Time 10

Cook Time 20

Cooling Time 2

Total Time 2 30

Servings servings

Calories 268kcal

Author Leanne

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.

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.