Go Back Email Link
overhead view of peanut butter granola in bowl with milk and berries
Print Recipe
5 from 7 votes

Peanut Butter Granola with Chocolate Chips

This peanut butter granola is everything: crunchy, toasty, chocolate-studded, and sweetened only with honey. It’s quick to make, totally pantry-friendly, and wildly delicious. Perfect for breakfast, snacking, or straight-up stealing by the handful.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Breakfast, Snack
Cuisine: American
Difficulty: Easy
Servings: 20 ¼ cup servings
Calories: 194kcal
Author: Nora from Savory Nothings

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
    overhead view of toasted oats on baking sheet
  • 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
    overhead view of coconut mix for granola in glass bowl
  • 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
    overhead view of peanut butter and honey in saucepan
  • 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.)
    overhead view of oats and peanut butter mix in bowl
  • 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.
    overhead view of peanut butter granola on sheet pan
  • 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
    overhead view of peanut butter granola on sheet pan with chocolate chips
  • Store: Break granola into clusters. Store in an airtight container for up to a week.

Notes

  • Oats: Use small flake rolled oats for the best texture. Quick oats will clump too much, and steel cut won’t work.
  • Coconut: Shredded, unsweetened is best—but sweetened is fine if you like it a bit more dessert-y.
  • Peanut butter: Smooth, creamy, and unsweetened works great here. If yours is thick, warm it gently first.
  • Honey: This is the only sweetener in the recipe—no refined sugar! Make sure it’s runny for easy mixing.
  • Oil: Neutral oil (like avocado or light olive oil) helps with crisping. If your mix seems dry, add 1–2 extra tablespoons.
  • Chocolate chips: Add once the granola is cool to keep them from melting—or sprinkle over hot granola and let cool undisturbed for melt-and-set clusters.
  • Storage: Keeps well in an airtight container at room temp for up to 1 week.

Nutrition

Serving: 1serving | Calories: 194kcal | Carbohydrates: 22g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Sodium: 66mg | Potassium: 158mg | Fiber: 2g | Sugar: 9g | Vitamin C: 0.1mg | Calcium: 27mg | Iron: 1.1mg