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Peanut Butter Granola with Chocolate Chips Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 14 reviews
  • Author: Lora
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 20 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Peanut Butter Granola with Chocolate Chips is a deliciously crunchy and sweet homemade snack perfect for breakfast or an anytime treat. Combining toasted oats, shredded coconut, and warm peanut butter with honey, this granola is baked to golden perfection and finished with mini dark chocolate chips that melt slightly on top for an irresistible texture and flavor combination.

Ingredients

Dry Ingredients

  • 4 cups small flake rolled oats
  • 1 cup shredded coconut
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt

Wet Ingredients

  • ½ cup creamy peanut butter
  • ½ cup runny honey
  • 2 tablespoons oil (vegetable or canola oil recommended)
  • 1 tablespoon vanilla extract

Topping

  • ½ cup mini dark chocolate chips

Instructions

  1. Toast the oats: Preheat your oven to 320°F (160°C). Spread the 4 cups of rolled oats evenly on a rimmed baking sheet and toast them in the oven for 10 minutes to bring out a nutty flavor and crunch.
  2. Mix the dry ingredients: While the oats are toasting, combine 1 cup shredded coconut, ½ teaspoon ground cinnamon, and ¼ teaspoon salt in a large mixing bowl. Once the oats are toasted, add them to this bowl and gently mix all dry ingredients together.
  3. Warm the wet ingredients: In a medium saucepan, combine ½ cup creamy peanut butter, ½ cup runny honey, 2 tablespoons oil, and 1 tablespoon vanilla extract. Warm the mixture over medium-low heat, stirring frequently to avoid overheating or clumping, until it is smooth and fully combined.
  4. Combine wet and dry ingredients: Pour the warmed peanut butter mixture over the dry ingredients. Stir thoroughly to evenly coat all the oats and coconut. If the mixture appears too dry or crumbly, add an additional tablespoon of oil to help bind the granola.
  5. Bake the granola: Line two rimmed baking sheets with parchment paper. Evenly spread the granola mixture onto these sheets. Bake in the oven at 320°F for 15-20 minutes, stirring once halfway through to ensure even browning. Watch closely to avoid burning.
  6. Add the chocolate chips: Immediately after removing the granola from the oven, sprinkle ½ cup mini dark chocolate chips evenly over the hot granola without stirring. Let it sit undisturbed so the chocolate can melt slightly and then harden as it cools.
  7. Store the granola: Once completely cooled and the chocolate has set, break the granola into clusters. Store the granola in an airtight container at room temperature for up to one week to maintain freshness and crunch.

Notes

  • Use runny honey for easy mixing; if your honey is thick, gently warm it before using.
  • You can substitute shredded coconut with chopped nuts for added crunch variation.
  • For a vegan option, replace honey with maple syrup and ensure the chocolate chips are dairy-free.
  • Make sure to watch the granola closely during baking to prevent burning, as oven temperatures can vary.
  • Stir granola halfway through baking to achieve even toasting.
  • To keep granola clusters larger, avoid stirring after adding chocolate chips.

Find it online: https://meallora.com/peanut-butter-granola-with-chocolate-chips-recipe/