Description
This Peanut Butter Granola with Chocolate Chips is a deliciously crunchy and slightly sweet snack perfect for breakfast or an anytime treat. Toasted oats and shredded coconut are combined with a warm mixture of peanut butter, honey, oil, and vanilla, then baked to golden perfection and finished with mini dark chocolate chips for a touch of indulgence.
Ingredients
Scale
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 recommended)
- 1 tablespoon vanilla extract
Additional
- ½ cup mini dark chocolate chips
Instructions
- Toast the oats: Preheat your oven to 320°F (160°C). Spread the rolled oats evenly on a rimmed baking sheet and toast them in the oven for 10 minutes to bring out their nutty flavor.
- Mix the dry ingredients: While the oats are toasting, combine shredded coconut, ground cinnamon, and salt in a large mixing bowl. When the oats are toasted, add them to the bowl and gently mix everything together.
- Warm the wet ingredients: In a medium saucepan, combine the creamy peanut butter, honey, oil, and vanilla extract. Warm the mixture over medium-low heat, stirring frequently, making sure not to overheat to prevent the mixture from seizing or becoming lumpy.
- Combine wet and dry: Pour the warmed peanut butter mixture over the dry ingredients. Stir everything thoroughly until all the oats and coconut are coated. If the mixture seems dry and the oats soak up too much liquid, add another tablespoon of oil to achieve the desired consistency.
- Bake: Line two rimmed baking sheets with parchment paper. Spread the granola mixture evenly on the sheets and bake in the oven for 15-20 minutes or until golden brown. Check regularly to avoid burning, and rotate sheets if needed.
- Add the chocolate: Immediately after baking, sprinkle the mini dark chocolate chips evenly over the hot granola without stirring. Let the granola cool completely so the chocolate hardens and sets on top.
- Store: Once cooled, break the granola into clusters of your preferred size. Store them in an airtight container for up to one week to maintain freshness and crunch.
Notes
- Use runny honey for easy mixing; if your honey is too thick, warm it slightly.
- To make clusters, press the granola mixture lightly with a spatula before baking but avoid compressing too much to keep it crunchy.
- You can substitute the oil with melted coconut oil for a subtle coconut flavor.
- If you prefer, swap dark chocolate chips for semi-sweet or milk chocolate chips.
- For gluten-free granola, ensure that the oats are certified gluten-free.
