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

Crunchy
Savory
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
Print
Using a wooden spoon to stir a batch of Peanut Butter Chocolate Chip Granola on a baking sheet
4.93 from 39 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

Ingredients

  • 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.

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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  1. Yonchi says

    This granola is awesome! I swear it’s like eating a snickers bar…but only better and healthier ;-) thanks for the recipe! Can’t wait to have it for breakfast tomorrow morning :-) and will definitely try it with a banana!

  2. Sal says

    Delicious! I made this recipe for my family and they loved it! I tried to go refined sugar-free, although we were out of Stevia so I used hot chocolate mix. Will definitely be making again!

  3. Chelsea says

    A staple recipe in my house. Really, I love ALL of your granola recipes but this one is by far the easiest one to make. Especially when supplies are limited during the quarantine! Thanks to these recipes I refuse to buy premade granola anymore. This recipe, your Sweet Potato Granola and your Banana Bread Granola are on a weekly rotation for my meal prep plans!

  4. Nickie says

    This is delicious!!! I love that it helps my chocolate and peanut butter craving in a healthier way than certain PB cups! I love that it was super easy to make also! Only I am sad that it is almost gone already because all four of my kids like it too! Guess I will have to make it again!

  5. Emanuela says

    My GOODness!!
    I made two batches of this yesterday: one for me with roughly 45g for peanut butter, olive oil and honey and just a pinch of sugar and one for my partner without peanut butter and chocolate chips but the right amount of oil and honey and some raisins. Very different but both delicious!!! I love that this recipe is so customisable – you can add and drop as you like.
    For those who’re looking to use less sugar/honey/oil etc like me, I’d recommend to check the granola after 10-15mins as this version bakes much more quickly as opposed to the one with the given amount for each ingredient.
    Thanks Dana!

  6. Mandy Detwiler says

    This has become a staple in my kitchen. I double the recipe, and eat it every day with my strawberry yogurt. I’m absolutely in love with this recipe!

  7. Alex says

    I added in some flax seeds, chia seeds, wheat germ, and two spoonfuls of dairy yogurt. I used honey instead of maple syrup as well. I actually let the oats soak with the “sauce” mixture for about half an hour, then I added in the two tablespoons of sugar (I used brown sugar as it was the only sugar I had on hand) and let it sit for another fifteen minutes. I find leaving the oats to soak helps them stay crisp in the oven instead of just getting hard. I also baked them at 300 degrees Fahrenheit for twenty minutes, stirred them around, and then baked for another twenty minutes. I always tend to have issues with burning my granola, so I prefer to bake lower and slower. I added in some already roasted peanuts at the end. I waited maybe ten minutes and then mixed in the chocolate chips very gently. I found this nice as some of the pieces melted and gave me clusters. But I also made sure to leave some pieces alone so they would preserve their shape.

    Final verdict? I find the initial taste isn’t necessarily peanut butter-y, but the aftertaste is a pleasant, peanut taste. I think next time I would try adding some more peanut butter though… The peanuts themselves are also nice addition to that peanut taste – I like Susan’s idea of adding mini Reese’s pieces though! The granola itself isn’t too sweet either, but I think if you take out the two spoonfuls and just use the chocolate chips as your sweetness, you will be happy. Definitely a great recipe!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Christy. 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

  8. Susan Gottlieb says

    I love love love this recipe!! It comes out perfect every time! I have tried lots of other granola recipes in the past, but this is now my go-to. When it’s time to add the chocolate chips, I always add the same amount of dried cherries or cranberries (whichever I happen to have) and Reese’s peanut butter chips – to give it an extra peanut butter taste!

  9. Maria says

    This is my new go to recipe. I’ve made it about 6x so far. I sub in avocado oil and the Target brand Simply Balanced Dark Chocolate Almond Butter. I put my raisins, cranberries and coconut flakes in after baking. It’s the best! Thank you so much for all of your recipes

    • Support @ Minimalist Baker says

      Thanks so much for the sweet note and lovely review and for sharing your modifications! We are so glad you enjoy this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  10. Keekrock says

    This was my first attempt at making granola. I was surprised that after the maximum recommended cooking time, the mixture still seemed pretty wet. So, like a dupe, I cooked it longer, and it burned. once I took it out of the oven to let it cool, I was shocked at how quickly it crisped up. Live and learn. I will definitely try it again.

  11. Laura says

    delicious, easy, and so light! i may add a little vanilla next time (with the melted components) to really give it that dessert-ish feel, and potentially some flaked coconut to play with the flavors, but i definitely recommend this as-is as well. :)

  12. Sue says

    I’d love to make this granola but would like to figure out how to make it oil-free as I eat plant-based no oil. Any ideas?
    By the way, I love your site, use it often. You’re amazing:-)

  13. Nienke says

    Lovely granola, I always thought it was tedious to make, but I had so much fun and the whole family loved it. For people who – like me – have a peanut allergy, I subbed cashew nut butter, and it came out great!

  14. Kathy says

    I made this last night after getting really tired of going to the one store that was within 10 miles of my house.
    A google search landed me here.
    I read the reviews and accompanying tweaks made to this recipe and headed to the nearest grocery store.
    I was shy the two tbsp of oats.
    I followed the directions to a t. The only sub I made was – dark chocolate chunks
    The granola is beyond good and oh so much better than store-bought. And lots cheaper too!
    I love peanut butter and chocolate so much – good by the handful – or with yogurt.
    Pure heaven.

  15. Kendall Stark says

    Hi, there! I made this on Saturday and it is YUMMY! I really like the crunch that the granulated sugar gives. I made it with coconut oil, as I have a jar of it and want to use it up. While I like the flavor overall, I think I’ll use olive oil next time; I find the coconut taste takes away from the peanut butter. However, I bet it would be superb in your Almond Joy granola, which is next on my list!

    I also added the chocolate while the granola was still warm, to spread it all around (great idea!).

  16. Hannah says

    Hello! The baking time is hidden behind the ad – I’ve used this recipe for over a year now, but couldn’t remember the baking temp. If you could fix this that would be great! Thanks!

  17. Kei says

    I just made this, it turned out great! Here are gram measurements in case you hate doing dishes like me – just put the saucepan right on the scale and shovel everything in.

    270 g oats
    2 tbsp sugar
    54 g oil
    66 g peanut butter (I put more – 85g)
    85 g honey
    50 g chocolate chips

    I also added some salt since my peanut butter doesn’t have any.

    Turned out delicious!

    Kei

  18. Sari says

    I did a general Google search for a vegan, PB and choco, granola recipe. This one looked the best to me. Google has brought me to you now a few times for vegan recipes – I understand why! Love your recipes – they’re user-friendly and delicious! Thanks for being you and putting your stuff out there! <3
    Looking forward to making this PB and choco granola!

  19. Shannon Corbin says

    Just pulled a batch out of the oven, can’t wait to taste it! I have a 2nd batch in the oven now that I added some dried cherries to. Made these for a Boy Scout backpacking trip I’m going on with my son this weekend. Hope it lasts til then…the house smells amazing!

  20. Katie says

    Thank you. We now make this all the time and it’s become a family favourite. We are also loving your cookbook! All the best.

  21. heather says

    Wow!! This is my first try at homemade granola and my kids ate that batch in less than two days. Thank you very much!

  22. Kirke says

    Wow, what a delicious recipe! I first made it as written, then made with my own preferences. The second time, I used canola oil and added about a 1/2 cup each of peanuts and sunflower seeds (I didn’t increase the liquid). I also left out the 2 tablespoons of cane sugar. This is great any way you make it, I’m so glad to have the recipe!

  23. Maria says

    Thanks for sharing too easy Peanut Butter Chocolate Chip recipe. I’ve bookmarked your recipe for make the next weekend.

  24. Nadine says

    This sounds so good! I’m planning to make this as a Christmas present for my friends. As I’ll see most of them this weekend for the last time before the holidays, I wanted to make the granola some time this week. Do you have any suggestion on how to make it stay crisp for as long as possible? I considered freezing it at first, but then I wasn’t sure if it’ll turn soggy after defrosting. Will an airtight container do? Thanks so much!

    Btw, I’m a huge fan of your new cookbook. Thank you for sharing your amazing recipes with us! Greetings from Germany :)

    • Dana @ Minimalist Baker says

      Ni Nadine! To keep it crispy make sure to bake it til golden brown then let cool completely. Store at room temp in a sealed container up to 1 week. OR, in the freezer!

  25. Penny says

    I’m a homeschooling mom of 6, I also work 3rd shift. Everyone loves this recipe! We use it for cereal on my homemade yogurt and when it’s fresh from the oven they pick out the bigger chunks.? Love the simplicity! I make 4 batches about once a week and you better believe it goes fast. They’re not shy about reminding me to make more, either.? So thanks for the great recipe!

  26. Sabrina Zaragoza says

    Peanut butter & chocolate – the best combo! Can’t wait to give this a try!
    Thank for sharing, Dana.

  27. Caterina says

    Hi Dana!! :D I’m about to make this deliciousness, I was just wondering, since it’s August and hot hot hot, can I store it in the fridge? Not freezer, just the refrigerator? Would that make it last longer? Thank you!

  28. Aimee says

    Can I use golden syrup instead for all of your granola recipes? Or will that make it too sweet?
    I have a lot in the pantry and want to use it up.

    • Dana @ Minimalist Baker says

      Hi Aimee! I’m not sure what golden syrup is! But give it a shot if you’d like and let me know how it goes!

  29. Bea says

    Made this today. It is the first time I have tried to make granola! It browned a little too much on the edges when I moved it to the lower rack, so I guess it must be kept in the middle rack to avoid burning or over browning. It still tastes delicious. I added the chocolate nibs 10 minutes after letting cool it cool down, so they could melt a bit as recommended by one of your readers. I am so happy to have found this recipe, and your brownie recipe, to! My boys loved this granola recipe as much as they love your brownie recipe, Thank you so much for simplifying our lives!

  30. Laura says

    I was searching for granola recipes to make on the weekend, but this sounded SO amazing, and I had the ingredients at hand, so it’s in the oven right now! Great recipe – thanks all the way from Denmark!

  31. Annalisa Nguyen-vasquez says

    Do you think I can bake this in my toaster oven? If so, should I just remember to keep an eye on it? xx

  32. Nannette says

    Where the heck has this been all my life?! I am so late to the party, and I would be sad about that, except that I have pb granola in my belly and it makes me so happy! Thanks for this quick, easy, and most importantly delicious recipe…

  33. Sonya says

    I love this recipe. I leave out the chocolate and add a teaspoon of cinnamon, about 1/2 cup dessicated coconut and roughly a cup of mixed nuts, dried fruit and seeds – just whatever I have left in the cupboard. Bake for 12 mins at 170 degrees in my electric fan then another 5 mins with all the extras so they don’t burn but toast slightly and the fruit plumps up. Lasts about two weeks for one person and I use it as a base for overnight oats, with almond milk, with yoghurt and fresh fruit or sometimes on its own ?. I’ll admit to having it for breakfast, lunch and dinner on occasion. Thanks again for another fantastic recipe. Have shared your blog with lots of friends and this recipe in particular.

  34. Dani says

    I made it but I didn’t get the same type of crunchy clusters I did when I made the Nut and Honey Coconut Granola. is it meant to be clusters or just crisp and loose?

    Not sure if it was the 100% natural peanut butter as I added about 5-7mins extra leaving it in the oven to get golden brown colour.
    Its till soo yummy though! Can’t wait to have with Almond Milk for Brekkie.

  35. Jessica says

    Toasting in my oven right now! I kept out the sugar, and added sliced almonds. I can’t wait for it to cool!!

  36. Dawn says

    Made this twice. It is so good!! Served in a parfait with banana yogurt, and coconut whipped cream. Sooo good!! Thank you for this keeper!

  37. Lee says

    Hi there! Do you think I could replace peanut butter with cookie butter instead? Is that going to work as well? Thanks in advance !

  38. Michaela says

    I added some chopped pecans the second time I made this and it was a very welcome addition! Gorgeous recipe and takes basically no time to make! :)

  39. Evelyn says

    For your foreign followers can you make a version with grams of your recipes please? It would be nice :-*

  40. Evelyn says

    I tried your recipe because I’m seriously CRAZY about peanut butter it was good but the taste of peanut butter was not enough strong for me but next time I put more or I’ll buy an organic version I don’t know if that makes a difference what do you think? Kiss from France!

  41. Myisha says

    Making for second time right now! Sooooo good even before adding the chocolate, I’m hooked! The first time I made it was last month to carry on a trip to Mayo Clinic with my mother

  42. Britta says

    This is going to save my protein intake at breakfast! I normally have homemade granola with lots of nuts but just found out I can’t tolerate them whole – only as nut butters and flours. Sad news, but feeling better about breakfast with this recipe in my arsenal. Thank you!

  43. Sandi says

    This is by far our absolute favorite granola recipe. I make a couple of batches of different granolas every couple of weeks (homemade granola is the only breakfast cereal we eat, I know exactly what goes into it). This one is always the one that goes the fastest, and the one I always make the most of. I have a triple batch in the oven right now, and will probably make another triple batch as soon as that one is done. This one is also the simplest one to make, which I greatly appreciate! It is so yummy! Thank you for the wonderful recipes!

  44. Jordyn R. says

    Made it with coconut oil, no sugar, GF oats, maple syrup, and no chocolate chips. SOOOOOOOO GOOD!!!! I show everybody your site. Everyone’s reaction: “This is better than anything I can buy at the store!!”

  45. Sarah says

    We make a batch of this every two weeks–that’s not to say that a batch LASTS for two weeks, but we only allow ourselves to have it that often! I use honey to sweeten with only a small splash of pure maple syrup. I also omit the chocolate chips and add in chopped pecans, sliced almonds, and flax meal. This time I used half creamy, half chunky peanut butter and was so, so good!

    Thank you so much for all of your recipes! You are not only helping us to have a smoother transition to a vegetarian life (with 3 adventurous but vocal kiddos!), but have also made a believer out of my parents, who were skeptical to put it mildly, about the idea of drastically cutting out the amount of animal products they consumed. Thank you again!

    I’d like to know what kinds of main-dish meals you would take to a potluck? We have potluck at our fellowship twice a week and since we switched our diet I have been bringing veggie lasagna and EVOO baked potatoes. It’s getting old. I also have one soup recipe that even kids love. Everything else that I make at home are not potluck friendly.

  46. Liz says

    Thanks so much for the easy and great recipe, I’m thrilled to have discovered your site! I swapped in yellow raisins for chocolate chips and added about 1/4 cup of chia seeds, sunflower seeds and sesame seeds. Also baked at 325, because the first time I made (at 340) the granola burned. Totally delicious and perfect for holiday gift giving.

  47. Sadie says

    I decided to double the coconut oil and peanut butter (1/2 cup of each), and it turned out soooo delicious. Thank you for the recipe!!

  48. Ellen Lederman says

    Fantastic! Amazing how something so simple could be so good.

    When I made your pumpkin maple granola, it was still pretty wet and I had to put it in the dehydrator for a while. This was perfect. I turned the oven up to 350, cooked it for 21 minutes, and probably most importantly—did not use a silicone liner.

    I added some pecans.

    A silly question: why 3 cups plus 2 Tablespoons of oats? I’ve seen that in other people’s recipes. Why not just 3 cups? Or 3 1/2 cups? Inquiring minds want to know?

    I’ve always made my own granola but thought it was a lot of work for minimal rewards—never tasted that great and used lots of ingredients and was time-consuming. Yours is just the reverse: minimal ingredients and time, maximum flavor. I can’t thank you enough for getting me out of the snobby perception that a recipe has to have lots of ingredients to be good. If they are the right ingredients, masterfully chosen and executed (as you do so well, and then you write it up and photograph it so beautifully), the food tastes terrific—and it frees us up to make something else with the time we saved (in my case, it was raw chocolate balls—cocoa, coconut oil, dried coconut, vanilla, maple syrup, and chia seeds).

  49. salvegging says

    I have tried a few other recipes for bp granola in the past and this is the one I will be keeping in my file! Didn’t even add the chips. Just bananas and milk. Delish : )

  50. Beth says

    Your granola recipes are by far my fav! And this one definitely gave me that choco fix I needed for the day! I used vegan chips and it Sort of reminds me of a really healthy crunchy peanut butter cup.

  51. StasiA says

    In the oven now! I LOVE all of your recipes! I was vegetarian but due to breastfeeding I can’t have dairy or soy as my son is intolerant. Your recipes have helped so much!

  52. Heidi says

    Question, could you use quick oats instead or is that the same thing as rolled oats??

    Also do you think you can come up with a yummy creamy peanut butter chocolate vegan pie??? Please email me if you do I would LOVE to try it.

    • Dana @ Minimalist Baker says

      I have that! Find the recipe here.

      As for the granola I really suggest rolled oats, but am sure quick cooking would be ok in a pinch.

  53. Allison says

    This granola is amazing! My husband called it the best granola he has ever eaten. I used pure maple syrup, mini chocolate chips & coconut oil. Next batch I will omit the sugar because I like just a touch of sweetness & the maple syrup should provide enough.

  54. Cat says

    I want to make this as Christmas presents this year, roughly what size jar do you think I’d need, I can get 2l ones or 1l, I have no idea! Making this and a chai concentrate to give to people.

  55. Leah says

    I just halved the recipe and it turned out great! I haven’t even added the chocolate yet and I can’t stop nibbling off the pan. Thanks for such an easy recipe!

  56. Delia says

    Just tried it out and it is really good!
    But I noticed that you have to be really careful once it’s in the oven, because I burned my granola a little bit, but it is still very tasty. Can’t wait to eat my breakfast tomorrow :)

  57. Lindsay says

    I made this and burned the edges when I took it out to stir it. I think my oven runs hot (stupid apartment ovens!). I’m gonna eat it anyway! :D

  58. Alexis says

    I just made this with homemade almond butter. It is fabulous – simple, but decadent! I bet it would also be good with raisins instead of chocolate chips.

  59. Jess says

    This is pretty much a baked version of my fried granola of summer camp days that I just finished drafting a post for! Must be the season :)

  60. Joanne says

    This looks yummy! I buy my little man organic peanut butter chocolate chip granola bars, so I know he will like this granola, too.

  61. Ashleigh says

    Oh this sounds so yummy! I love cooking oatbran with dark chocolate soy milk and then adding a spoonful of crunchy peanut butter at the end. I’m always looking for more peanut butter recipes so thanks for this!!

  62. Anne Marie says

    I JUST made your Banana Bread Granola yesterday, and since that is already almost gone (so freaking good!) I’m tempted to run to my kitchen and make this right this second!

  63. Katherine B says

    Yumm–I LOVE having a little chocolate with breakfast ;) starts the day off right. I’ve been meaning to make my own granola, so I’ll have to try this, and I’ll let you know when I do!

  64. Calliope says

    I love adding chocolate chips to my granola! I let the granola cool for 10 mins, then stir in the chips while it’s still warm, so they melt a little & make crunchy, chocolate clusters. :)

  65. Alex @ DelishKnowledge says

    PB and Chocolate Granola! Exactly what my dreams are made of. This looks so yummy, can’t wait to make it!

  66. Medha @ Whisk & Shout says

    I’m a PB and chocolate monster and I loooove granola and much prefer homemade to store bought. I cannot wait to try this, I have everything for it :)

  67. Annaliese says

    Yowza! This looks great…I still have to get through a batch of granola I made last week, but this will be on my next-to-make granola list! Thinking I will sub-in cacao nibs for the chocolate chips…but the chocolate chips look amazing too :)

    • Dana @ Minimalist Baker says

      I went through this batch in a about a week on my own! Already scheming ways to make it again :D

  68. janet says

    I just Love Your Stuff Guys — have tried a few – have had Great Success with ‘Best Damn Vegan Biscuits – they turned out perfect 2 times already – will try this one too.
    Grateful for all your testing – you guys are the Best!
    Thanks
    Janet

  69. Marta says

    Love granola, love PB, will definietely try this! Thank you for sharing.

    I wonder – will it work with crunchy penut butter or not necessarily so?

    • Dana @ Minimalist Baker says

      Definitely! Creamy will coat the oats better but crunchy will work fine. Hope that helps!

  70. Heather says

    You sure do know how to do it right. Peanut butter granola with chocolate chips. I am loosing my mind over here.

  71. CakePants says

    Mmm…it would definitely make me get out of bed more quickly if a breakfast like this were waiting for me! I’ve never tried peanut butter granola before, but it sounds fantastic – looking forward to trying it!

  72. Yvette says

    Will have to play with this recipe. I make my granola in a crock pot. Still have to keep an eye on it and stir every half hour or so, but I am a klutz and make less of a mess than trying to stir granola in a low sided pan.

    • Dianne says

      Hi i have made this granola a few times and it was a HUGE hit at my house (five kids) best part about it? IT COULD NOT BE ANY MORE SIMPLE! Thank you!! I would love to try this in a crock pot! Anyway you could share your crockpot recipe ? Thank you.

  73. Danielle @ Chits and Chats and Chocolate says

    Chocolate and Peanut butter are just meant to be together…. forget about peanut butter and jelly (blah)

    This looks fabulous, and HAPPY BIRTHDAY!

  74. Maryea {happy healthy mama} says

    Peanut butter+chocolate can do no wrong. Forget breakfast, this could be dessert in our house! Looks great. :)

    • Dana @ Minimalist Baker says

      Right? I nibble on a little in the evenings and it DEFINITELY satisfies my sweets cravings :D