This peanut butter granola is the kind of breakfast/snack/dessert you actually look forward to eating. It’s crunchy, peanut buttery, lightly sweetened with honey, and full of those golden clusters we all secretly pick out of the jar. Oh—and yes, there’s chocolate, because obviously.
Why this is the granola I actually make (on purpose, not just to use up oats)
I’ve tried a lot of granola recipes over the years. Some are too dry. Some are basically trail mix glued together with sugar. And some—let’s be honest—are just there to use up pantry ingredients we’re all trying to ignore. Not this one.
This peanut butter granola? It’s the one I make on repeat because it hits every mark:
- It’s chunky and crunchy without breaking your jaw. The perfect balance of dry vs sticky ingredients! That’s why my recipe will really, truly give you big granola clusters.
- It actually tastes like peanut butter (shocking, I know). It’s also naturally sweetened with good old-fashioned honey, because PB + honey = big love.
- It has chocolate in it because we’re not savages.
- And the coconut and cinnamon make it feel like more than the sum of its parts.
I make this when I want something a little homemade, a little wholesome, and a lot snackable. We throw it on yogurt, eat it as cereal, or just sneak it by the handful.
The best part? It’s all pantry staples, comes together in minutes, and makes the house smell like a peanut butter cookie factory (in the best way); and tastes way more indulgent than it really is. (No offense to the “tastes like clean eating” granolas out there, but I want joy in my cereal bowl).
Printable recipe
Peanut Butter Granola with Chocolate Chips
Ingredients
- 4 cups small flake rolled oats
- 1 cup shredded coconut
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup creamy peanut butter
- ½ cup runny honey
- 2 tablespoons oil
- 1 tablespoon vanilla extract
- ½ cup mini dark chocolate chips
Instructions
- Toast the oats: Preheat the oven to 320°F. Evenly spread the oats on a rimmed baking sheet and toast in the hot oven for 10 minutes.4 cups small flake rolled oats
- Mix the dry ingredients: While the oats are toasting, mix the coconut, cinnamon and salt int a large mixing bowl. Once the oats are done toasting, add them to the bowl and mix them in carefully.1 cup shredded coconut, ½ teaspoon ground cinnamon, ¼ teaspoon salt
- Warm the wet ingredients: Combine the peanut butter, honey, oil and vanilla extract in a medium saucepan. Warm on medium-low heat (do not heat too much or the mix will seize and get lumpy).½ cup creamy peanut butter, ½ cup runny honey, 2 tablespoons oil, 1 tablespoon vanilla extract
- Combine wet and dry: Stir the warmed wet ingredients into the dry ingredients until fully combined. (If your oats happen to soak up a lot of liquid, you may need to add another tablespoon of oil if it seems dry.)
- Bake: Spread the granola mix on two lined, rimmed baking sheets. Bake for 15-20 minutes or until golden brown. Make sure to check regularly to avoid overbaking/burning.
- Add the chocolate: Sprinkle chocolate chips over the hot granola (do not stir!) and let it sit untouched until it has fully cooled and the chocolate is hard.½ cup mini dark chocolate chips
- Store: Break granola into clusters. Store in an airtight container for up to a week.
My peanut butter granola rules (aka: tips that actually matter)
- Toast your oats. I know, it’s one more step—but please don’t skip it. That quick 10-minute pre-toast gives you deeper flavor and way crispier granola. It’s the difference between “meh” and “wait, why is this so good?”
- Warm the wet ingredients gently. Don’t blast the peanut butter/honey/oil over high heat or it’ll turn into a weird, seized-up paste. Medium-low is your friend here—smooth, pourable, dreamy. Like peanut butter’s glow-up moment.
- Mix while it’s warm. The wet and dry ingredients need to vibe while the mix is still warm and loose. If it starts feeling dry or crumbly, a little splash of oil (1–2 tablespoons) brings it right back.
- Don’t stir the chocolate in. I mean, you can—but if you want those pretty chocolate-flecked chunks, sprinkle the chips over the hot granola, then walk away. Let them melt, re-harden, and just like that: mini chocolate clusters that are everything.
- Divide for crispiness. Want crisp, golden granola without babysitting it forever? Divide the mix between two pans. It bakes faster and more evenly, no soggy middle bits.
- Let it cool completely. I know it smells like heaven and you want to eat it by the handful right now, but let it cool all the way before breaking it up. That’s how you lock in those beautiful crunchy clusters.
Let it cool completely before storing—this is non-negotiable. If you toss warm granola into a jar, it’ll steam itself into sadness.
To store: Use an airtight container (I love a good mason jar moment). Keep it at room temp and it’ll stay fresh for up to a week.
To freeze: Yep, you can freeze granola! Place it in a freezer-safe bag, squeeze out the air, and freeze for up to 2 months. Let it thaw at room temp before eating.
Let’s talk ingredients
- Rolled oats: Use small flake rolled oats for the best texture—they toast up golden and get beautifully coated in the peanut butter mix. Steel-cut and instant oats? Nope. Too chewy or too mushy.
- Shredded coconut: I use the unsweetened kind, but sweetened works if that’s what you’ve got.
- Creamy peanut butter: Stick with the classic smooth stuff for that glossy coating.
- Honey: It’s the only sweetener here, and it doubles as the glue that binds everything into glorious clumps. I use a light, runny kind—but any honey works.
- Oil: Neutral oil like canola, avocado, or melted coconut oil all work great. Don’t skip it—it keeps the granola crisp, not dry.
- Vanilla extract: Yes, 1 whole tablespoon. Yes, I meant it. It adds so much warm flavor and brings everything together.
Honey gives the best stickiness and sweetness here, but if you need a swap:
Maple syrup: Works fine, but the granola may be less clustery.
Brown rice syrup: Great alternative if you have it.
I wouldn’t use plain sugar or agave here—the consistency just doesn’t hold.
You can, but results vary! Natural peanut butter is looser and less predictable—it can make the granola more crumbly and less crisp. If it’s all you’ve got, go for it—but make sure it’s well-stirred and not too oily.
Yes, you can also skip it (I won’t cry), though it does add a nice toasty chew. Just swap in an extra ½ cup of oats or chopped nuts. The texture will be slightly different, but still super tasty.
I go dark chocolate because the sweet/salty combo is unmatched. You can swap for milk or semi-sweet if you want, or use chunks if you like bigger pools of chocolate. Just don’t stir them in when it’s hot unless you want a full melt moment.
All the ways to eat this
OK it’s actually not all the ways, because there is almost no wrong way to eat this—seriously. Unless you pour the milk first 😂 But here are a few of my go-to’s:
- With milk: Classic. Cozy. Forever a favorite.
- On yogurt: Add some fresh berries and a drizzle of extra honey for a quick breakfast that feels a little fancy.
- By the handful: It’s the move. Whether you’re standing at the pantry door or sneaking some before dinner—no judgment.
- Layered in a parfait: For when you want to impress someone (or yourself).
What’s your granola vibe?
Are you a milk-and-bowl traditionalist? A yogurt-layering queen? A sneak-it-straight-from-the-jar snacker? I’d love to hear how you’re serving this granola (and if you added your own twist)! Drop a comment and a star rating below—I read every single one! 💛
📌 Don’t forget to pin it for later! Granola cravings can strike anytime—so make sure you save this one! It’s too good to lose in the depths of the internet.
Recipe first published on 01/07/2018. Updated with new photos and slightly easier instructions, plus new text on 03/19/2025.
Robin says
20 mins was too long 🙁 burnt.
Nora says
I’m so sorry you had this experience, Robin! I have never had an issue, and neither have the people who made this previously, but ovens run so differently. That’s why I said “around” 20 minutes, but I’m now thinking this was definitely not clear enough. So sorry for that mishap on my part, I will adjust the recipe ASAP to better instruct people to check their granola earlier.
Liz says
So easy to make and yummy! Good for kids and adults. I like to add pumpkin seeds to it for added nutrition and yumminess. 😋
Monica says
This granola is great! Super easy and tasty. My husband has replaced his morning cereal with this. I’ve made it many times, sometimes adding walnuts, pumpkin seeds, or whatever I have on hand. It’s a winner for sure.
Nora says
I’ll have to try adding walnuts or pumpkin seeds sometime. Sounds delicious, Monica! Thank you so much for sharing.
Sheena says
Love love love this recipe! This is the one and only granola recipe my family will eat.
Question though, since school is coming up and they are often but free facilities. Do you think this recipe would work with WOW Butter instead of peanut butter?
Nora says
I’m so glad, Sheena! Unfortunately I have never tried substituting the peanut butter with WOW Butter, but I just checked their website and they have a recipe for granola. So I would assume it works just fine with my recipe, too!
Sarg says
Can you use agave if you don’t have honey?
Nora says
Yes, absolutely!
Mara says
I love the chocolate and the crunch. It was so yummy!
Juli says
I added flax seed meal and chopped pecans and I used honey from my own bees (fall collection) it smells out of this world. Can wait to try it! Thank you so much for sharing the recipe!!