Peanut Butter Chocolate Chip Granola

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Peanut Butter Chocolate Chip Granola! 6 ingredients, super peanut buttery, and perfectly salty-sweet! #vegan #chocolate #glutenfree #minimalistbaker

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.

Baking sheet of Peanut Butter Chocolate Chip Granola
Wooden spoon in a bowl of dry ingredients for Peanut Butter Chocolate Chip Granola

This granola is my simplest yet! Mama so proud.

Just 6 ingredients and about 30 minutes required. And you likely already have all the ingredients you need on hand! Those are the best kind of recipes, no?

Stirring a warm peanut butter mixture for homemade Vegan Peanut Butter Granola
Pouring wet ingredients into a bowl of dry ingredients for our Peanut Butter Chocolate Chip Granola recipe

The process is simple:

Stir oats and sugar
Warm peanut butter, olive oil and maple syrup (or sweetener of choice)
Pour on oats 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.)

Wooden spoon resting on a baking sheet filled with Peanut Butter Chocolate Chip Granola
Sprinkling chocolate chips onto a baking sheet filled with Gluten-Free Peanut Butter Granola

If you’re a peanut butter lover you’re going to flip over this granola. It’s

Peanut buttery
Perfectly sweet
Studded with chocolate chips
Full of fiber and protein (you know, healthy!)
Super satisfying
A healthier 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!

Using a wooden spoon to mix a tray of Peanut Butter Chocolate Chip Granola
Bowl and tray of delicious Peanut Butter Chocolate Chip Granola

If you try this granola, let us know! Take a picture and share it on Twitter or Instagram with the hashtag #minimalistbaker. Or Pin it. (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!

Bowls of peanut butter and chocolate chips beside homemade Peanut Butter Chocolate Chip Granola
Top down shot of a bowl of Peanut Butter Chocolate Chip Granola

Peanut Butter Chocolate Chip Granola

6-ingredient crispy peanut butter granola sprinkled with dark chocolate chips! Simple, fast, and seriously satisfying.
Author Minimalist Baker
Using a wooden spoon to stir a batch of Peanut Butter Chocolate Chip Granola on a baking sheet
4.93 from 63 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10 (1/3-cup servings)
Course Breakfast, Dessert, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly 3 months
Does it keep? 2 Weeks


  • 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!)


  • 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.



*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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My Rating:

  1. 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 :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’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

  2. 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!!

  3. 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

  4. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

      • 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.

    • 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!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Amazing! We’re so glad you both enjoyed it, KateLynn. Thank you for the lovely review and for sharing that tip!

    • 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!!

  5. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Ohhh yum! Sounds delish. Thanks for the lovely review and for sharing your modifications, Janet!

    • D says

      Hi!! You mention the serving size as 1/4 cup for most of granola recipes – what’s that in grams please??

  6. Barbara says

    What can I substitute for the Oats in this recipe, as I am allergic to oats, even gluten free ones? Thank you

  7. 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 haha

  8. 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

    • Avatar for Dana @ Minimalist BakerSupport @ 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?

      • 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.

  9. Suseth says

    Forgot to leave a rating! But seriously make this, it’s delicious. My husband loves snacking on it.

  10. Suseth says

    I just made this last night and its delicious!!! I used brown sugar instead and I made the right choice.

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  11. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  12. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  13. 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!

  14. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Parul, maybe instant oats, but steel cut oats would be too hard. Rolled oats are best!

  15. 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!

  16. 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!

  17. 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.

  18. 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! :)

  19. 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!

  20. 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 😂

  21. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, such a sweet idea! We’re so glad you both enjoyed it, Judy! Thanks so much for the lovely review!

  22. 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!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      What a good idea! Thanks so much for sharing, Rebecca! We’re so glad you enjoyed it!

  23. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you enjoyed it, Gemma! Thanks so much for the lovely review!