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Peanut butter and chocolate just go together. Can we agree on that?
OK, then we can move onto how DELICIOUS this granola is! Perfectly crisp peanut buttery oats sprinkled with dairy-free chocolate chips. It’s like Christmas in the mouth.
This granola is my simplest yet! Mama so proud.
Just 6 ingredients and about 30minutes required. And you likely already have all the ingredients you need on hand! Those are the best kind of recipes, no?
The process is simple:
Stir oats and sugar
Warm peanut butter, olive oil and maple syrup (or sweetener of choice)
Pour onoats and toss
Bake until golden brown
Cool and add chocolate chips!
Then you get to experience the goodness that is Peanut Butter Chocolate Chip Granola. (A little secret? It’s basically like eating a candy bar for breakfast – THE GREATEST.)
If you’re a peanut butter lover you’re going to flipover this granola. It’s
Crunchy
Savory
Peanut buttery
Perfectly sweet
Studded with chocolate chips
Full of fiber and protein (you know, healthy!)
Super satisfying
Ahealthier dessert
& Kind of perfect
It also makes a great gift for fellow peanut butter chocolate fiends. I gifted some of this batch to my birthday twin, Bet. I think she was pretty stoked (or she’s a really good liar). Don’t tell her but I kept half for myself. What? It was my birthday, too!
If you try this granola, let us know! Take a picture and share it on Twitter or Instagram with the hashtag #minimalistbaker. Or Pinit. (Do you follow us there? You should totally follow us there.) Fair warning though: it’ll make all your friends jealous of your breakfast eats. (But so worth it.) Cheers!
Peanut Butter Chocolate Chip Granola
6-ingredient crispy peanut butter granola sprinkled with dark chocolate chips! Simple, fast, and seriously satisfying.
Author Minimalist Baker
Print SAVE
4.93 from 63 votes
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Total Time 30 minutes minutes
Servings 10 (1/3-cup servings)
Course Breakfast, Dessert, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly 3 months
Does it keep? 2 Weeks
Ingredients
US Customary – Metric
- 3 heaping cups rolled oats (gluten-free for GF eaters)
- 2 Tbsp organic cane sugar (or sub granulated)
- 1/4 cup olive, avocado, or melted coconut oil
- 1/4 cup creamy natural salted peanut butter
- 1/4 cup maple syrup or agave nectar (or sub honey if not vegan)
- 1/3 cup dairy-free dark or bittersweet chocolate chips (minis would work great, too!)
Instructions
Preheat oven to 340 degrees F (171 C).
In a large mixing bowl, combine oats and sugar. (Note: this helps add an extra crispiness to the final product and sweetens it up a bit more. But if you’re sugar conscious, it’s optional. However, I recommend it!)
Warm peanut butter, oil, and maple syrup or agave in a small skillet or saucepan until thoroughly combined and pourable.
Pour over oats and quickly toss/stir to combine. If it appears too wet, add more oats (mine was just right).
Spread evenly on a large baking sheet (or two small baking sheets) and bake for 18-22 minutes, or until evenly golden brown. Watch closely as it tends to brown quickly near the end. IMPORTANT: Toss once around the 15-minute mark to ensure even baking.
Remove from oven, toss gently to release heat and let cool completely on the pan.
Transfer to mixing bowl or storage container and add chocolate chips (optional) and stir or shake.
Eat with almond milk – my favorite. Sliced bananas take it to the next level.
Will keep fresh for up to two weeks. Freeze after that.
Video
Notes
*Nutrition information is a rough estimate.
Nutrition (1 of 10 servings)
Serving: 1 one-third-cup servings Calories: 239 Carbohydrates: 30.5 g Protein: 5.1 g Fat: 11.5 g Saturated Fat: 2.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 20 mg Fiber: 3.5 g Sugar: 12.9 g
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Reader Interactions
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All commentsI made thisQuestions
GH says
In a word….DELICIOUS! This was incredibly easy to make and turned out perfectly the first time. I have been buying commercial PB chocolate granola for the last few months, and was so excited to find a homemade recipe with few ingredients. I did a 325 oven after reading that some had found 340 too warm (my oven does run hot, I may actually reduce heat further next time) and did 8 mins, 8 mins, 3 mins, 3 mins increments, tossing at each point and it turned out absolutely brilliant. Added chopped raw pecans to the mix as well and it’s just awesome. Will be making on repeat – and checking out more of your recipes :)
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Support @ Minimalist Baker saysWe’re so glad you enjoyed this one. Thank you for the lovely review and for sharing your modifications! We hope you enjoy our other recipes just as much! xo
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Sherri says
This is my go-to granola recipe. I will never buy store granola again! I’ve started adding ground flaxseed, chia seeds, pumpkin seeds, coconut flakes, chopped walnuts for extra health benefits. Good thing since I could snack on the entire batch in one sitting it’s so good!!! Recipe is super simple and easy to make. I highly recommend!!
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- Support @ Minimalist Baker says
Amazing! Thanks so much for the lovely review and for sharing your modifications, Sherri!
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Schelly says
I have made this recipe many times and it never disappoints! I love all the reviews and the suggestions for some truly yummy healthy additions , but most recently I just want something sinful, so I added tiny peanut butter cups instead of chocolate chips. Pure indulgence!! :D
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- Support @ Minimalist Baker says
Thanks so much for the lovely review, Schelly. We are so glad you enjoy this recipe! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
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Schelly says
Editing to add my 5 star review! If I could give it more stars, I would :D
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- Support @ Minimalist Baker says
Aw, thanks so much, Schelly! xo
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kungaa joseph says
very disappointed; I did it three times and even when I put less peanut butter sauce the rolled oats would not bake; finally after the last batch that I put less sauce on it took 45 minutes at 340 degrees and of course some parts were very dark; it looked like chocolate before adding the chocolate chips. It could have been the oven or the oats were old. It wasn’t the recipe but it was a failure on my part. I might try it again but do a small portion. one big question; my oven doesn’t have 340 degrees; should i have done it at 325 degrees or 350? I followed the recipe to the letter.
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- Support @ Minimalist Baker says
We’re so sorry to hear that was your experience! Is it possible the baking sheet is overcrowded? You can try spreading it on multiple baking sheets. We’d suggest 325 F for longer.
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kungaa joseph says
believe or not; I put it in the fridge and it tastes better now. I did half portion and did a thin layer. I will try again when I get more OATS. I am sorry I should change the rating to a higher star.
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- Support @ Minimalist Baker says
We’re so glad to hear it! Thank you for the update!
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KateLynn says
Perfection!! I enjoyed it with almond milk as recommended, my toddler chose chocolate milk. Of course haha I just love maple syrup in granola.
I once read a tip about including almond meal in granola to get crispy clumps. I tried this with 3 level cups of oats and added ~1/4c almond meal and a Tbsp flax seeds with great results. But it’s also perfect as written!
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- Support @ Minimalist Baker says
Amazing! We’re so glad you both enjoyed it, KateLynn. Thank you for the lovely review and for sharing that tip!
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Michelle says
Turned out perfect and was delicious! I subbed sunflower seeds and pumpkin seeds for 1/2 cup of the oats. Definitely making again!!
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Janet says
OhMahGosh, this granola is so yummy and I love how quick it was to make. Sometimes when I’m craving cookies but not feeling like fussing with all the cookie making things, I make granola instead. Sweet and crispy. This recipe is perfect for that!
I used half date syrup and half maple syrup, mostly to see how date syrup would hold up (great!) in a granola recipe. I added dried cherries, slivered almonds and sunflower seeds (a fave combo with PB), and bittersweet chocolate mini chips. I added about 1/3 of the chocolate chips when the granola was still hot so it made a melty chocolate coating (just a bit), and added the rest of the chips when it was completely cool. So delicious. I think I’ll be making plenty more of this in the future. Thanks so much!Reply
- Support @ Minimalist Baker says
Ohhh yum! Sounds delish. Thanks for the lovely review and for sharing your modifications, Janet!
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D says
Hi!! You mention the serving size as 1/4 cup for most of granola recipes – what’s that in grams please??
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- Support @ Minimalist Baker says
Hi, it will vary based on the recipe, but for this one it’s about 55 grams.
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Barbara says
What can I substitute for the Oats in this recipe, as I am allergic to oats, even gluten free ones? Thank you
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- Support @ Minimalist Baker says
Hi Barbara, you could try nuts/seeds, similar to our grain-free granola or use our buckwheat granola for inspiration. Hope that helps!
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Lyndsey says
Is there a way you would advise for making this into a granola bar?? I lose interest in cereal type breakfasts and struggle to finish them!
A bar version of this would be amazing!! I have so much peanut butter in my house hahaReply
- Support @ Minimalist Baker says
Hi Lyndsey, we haven’t tried making this recipe into granola bars, but we do have easy 5 ingredient granola bars (with very similar ingredients) that you might like!
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Grace says
I’m not sure what I did wrong but at 340 for 15 mins it burnt most of it :(
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- Support @ Minimalist Baker says
Oh no! Sorry to hear that, Grace! Is it possible your oven runs hot or it wasn’t in the center of the oven?
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Mary Janine Longinos says
I make granola with dried fruits and nuts most of the time. I’m glad I found this recipe! Yum! Is it ok to cut down the amount of honey though, my mom thinks it’s too sweet for her. Haha
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- Support @ Minimalist Baker says
Hi, we’re so glad you enjoy it! That should be okay, but another reader suggested it cooks faster with less sweetener, so maybe just check on it sooner?
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Bette Ireland says
I made this last night. I had not made granola before so was impressed how quick and easy it was to do. I made it exactly like the recipe using maple syrup. Will be making it again.
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- Support @ Minimalist Baker says
Woohoo! Thanks so much for the great review Bette, so glad you enjoyed!
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Suseth says
Forgot to leave a rating! But seriously make this, it’s delicious. My husband loves snacking on it.
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- Support @ Minimalist Baker says
Amazing! Thanks for the updated review, Suseth! xo
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Suseth says
I just made this last night and its delicious!!! I used brown sugar instead and I made the right choice.
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- Support @ Minimalist Baker says
Thanks so much for the lovely review, Suseth. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
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Karen says
This is an excellent recipe! I was growing tirednof commercial granola with unnecessary ingredients (such as soy protein isolates. Ugh) and thought maybe i could just make my own. My search stppped when i found a minimalist baker recipe, as that is sure tp be a winner. It is the perfect addition to my fruit and almond mylk yogurt bowls.
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- Support @ Minimalist Baker says
Lovely! We’re so glad you enjoyed it, Karen! Thank you for sharing! xo
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Becky says
I added some cocoa powder and chopped nuts. Very good treaty granola!
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- Support @ Minimalist Baker says
Thanks so much for sharing, Becky. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
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Arianna says
I’ve made this before and it was delicious! But I was wondering if it is okay if I do not add any sugar since I do not have any in my pantry?
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- Support @ Minimalist Baker says
Hi Arianna! We haven’t tried it without cane sugar but as long as you are still using maple syrup or agave nectar for sweetness we think it will be fine! xo
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Halle says
I accidentally put the chocolate chips in before I cooked it; it still turned out great! I added vanilla, ground flaxseed and walnuts (I was actually starting to make a no-bake energy ball but it wasn’t grabbing me), and no extra sugar. SO good!
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- Support @ Minimalist Baker says
Yay! Thanks for sharing, Halle!
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Parul says
Can we make any of the granola recipes using steel cut oats or instant oats? If so would we just have to bake for a different time period?
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- Support @ Minimalist Baker says
Hi Parul, maybe instant oats, but steel cut oats would be too hard. Rolled oats are best!
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H+H says
This is a great recipe! We used soy butter instead of peanut butter, and we would add an extra 2 tbsp for more flavour. We also used 1/2 cup raisins (mixed with oats in step 2) instead of chocolate chips. Super simple and delicious!
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- Dana @ Minimalist Baker says
Lovely! Thanks for sharing!!
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Nat says
This is my favorite granola recipe because it has the least number of ingredients and it comes out crispy each time! I recently tried this recipe using lotus biscoff spread instead of peanut butter. The honey kind of overpowered the taste of the biscoff but I will definitely try again with more biscoff spread. It is very important to toss the granola at the 15 minute mark. Without tossing, some parts (particularly the pieces on the sides) get burnt while the center won’t crisp up as well. 22 minutes baking time was perfect for me!
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- Support @ Minimalist Baker says
Lovely! Thanks for sharing, Nat!
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Hayley says
Really good! Kind of tasted like a peanut butter cookie. I also added in some peanuts with the chocolate chips after it cooled.
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- Support @ Minimalist Baker says
Lovely! Thanks for sharing, Hayley!
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NP says
I’ve been wanting to make this all week! I ended up only having 2 cups of oats so I made some adjustments (used 2 1/2 tbsp of coconut oil, maple syrup, and PB). Also added 3/4 tsp salt (my PB wasn’t salty), 1 tsp cinnamon, and 1 1/2 cups walnuts, and it is SO good. I have made your banana, gingerbread, and quinoa granola also. Thank you for amazing recipes! :)
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- Support @ Minimalist Baker says
Aw, we’re so glad you enjoy all those granola recipes! Thanks so much for the lovely review! xo
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Ariana says
I just made this today to have with breakfasts throughout the week. It is SO good and super easy to make. No more buying those $8-$10 overpriced granola bags at the store! I made as is, with melted coconut oil and maple syrup. I added some chopped pecans too since they’re my bf’s favorite and adds a bit more crunch!
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- Support @ Minimalist Baker says
We’re so glad you enjoy it! Thanks for the lovely review, Ariana! xo
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Cindy says
This granola recipe is so GOOD! Even better than store bought ones. I made only 5 servings of it and its gone in 2 days 😂
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- Support @ Minimalist Baker says
Whoop! Thanks so much for sharing, Cindy! xo
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Judy says
This is recipe is absolutely amazing! I made exactly as written and consumed as is and also with Malk oat milk. My husband gave it rave reviews as well. I cannot wait to make more and send as gifts.
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- Support @ Minimalist Baker says
Aw, such a sweet idea! We’re so glad you both enjoyed it, Judy! Thanks so much for the lovely review!
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Rebecca Hartley says
Sooooo delicious!!! Better than any store bought granola. I didn’t have that many chocolate chips, so I probably used 1/4 cup and it was still very good. I put the granola in a mason jar when it was almost cool and shook it around with the chocolate chips. The chocolate chips melted and it was wonderful!!
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- Support @ Minimalist Baker says
What a good idea! Thanks so much for sharing, Rebecca! We’re so glad you enjoyed it!
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Gemma says
Incredibly delicious, best granola I’ve made by far! I like to add peanuts and chia seeds to my batch, and that’s the beauty of the recipe, you can mix and match and add and swap. Love it!
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- Support @ Minimalist Baker says
Whoop! We’re so glad you enjoyed it, Gemma! Thanks so much for the lovely review!
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