This whole peanut butter granola recipe (with added chocolate chips if you like) is delicious and quick to make. Fantastic and delicious!
I’m a granola fiend.
I eat it sparingly when no one is looking and 5 out of 7 mornings a week I dip it into a bowl full of yogurt. And I just.
Brian also loves the toys and has been known to steal the last jar of granola bars and take them to work without the slightest hint of guilt.
Clearly, a container of granola bars sitting on a pantry shelf is not safe in my house (and neither is Brian when I go about my morning breakfast ritual to realize my embarrassing experience alone and without granola).
I have a few favorite granola recipes (this coconut/cashew version made with coconut oil is my granola BFF, and this sweet and salty version isn’t far behind), but I’ve been wanting to beat the peanut butter version.
Apparently, September is the perfect time to perfect peanut butter granola. Don’t ask me why. I learned not to question the why, when, and why of granola inspiration. All I know is that it’s here and it’s delicious.
Not only is this peanut butter granola simple, but it’s also special if you’re me and add some little chocolate chips after it’s cooled and ready to play with chocolate.
Of course, that part is optional, but you can try. Just once. Just to see. You know, so you can make an educated decision about whether or not chocolate is really necessary (I’m seriously biting my tongue to avoid telling you the only real answer to that dilemma).
I think it would be a great way to start the weekend if you happen to make a batch of this granola, right? I’m taking a long, big tub of it to all our soccer games tomorrow as a little pick-me-up (and maybe letting the kids go, too).
Peanut butter granola
Yield: 9 Serbings (about 4 1/2 cups granola)
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
- ⅓ cup (85 g) creamy peanut butter
- ⅓ cup honey or pure maple syrup
- 1 teaspoon vanilla
- 2 tbsp coconut oil
- Pinch of salt
- 1 cup chopped roasted nuts (almonds, peanuts, etc.)
- 3 cups (300 g) plain old oatmeal
- ½ cup (85 g) fine chocolate chips, optional
Instructions
- Preheat the oven to 325 degrees F.
- Line a large, square baking sheet with parchment paper and lightly grease the parchment with nonstick spray.
in a bowl (for the microwave) or in a pot (for the stove), combine the peanut butter, honey, vanilla, coconut oil and salt. Melt over low heat until ingredients are smooth and combined. - Combine nuts and oats in a large bowl.
- Pour the peanut butter mixture over the dry ingredients, stirring with a wooden spoon until evenly coated – all the granola mixture won’t be too wet once mixed, so don’t worry.
- Spread the granola in an even layer on the prepared baking sheet.
- Cook for 15-20 minutes, turning once or twice during cooking.
- Cool the granola on the baking sheet (it will crisp up as it cools). If necessary, stir the mini chocolate chips into the granola after it has completely cooled. Store in an airtight container at room temperature for up to two weeks.
Note
Versatile: you can leave out the nuts entirely if you want (the same goes for the chocolate chips) or change it up and add other ingredients you can enjoy like cacao nibs, other nuts or seeds, and whatever your heart desires. Try to keep the amount of ingredients equal.
