Peanut Butter Chocolate Granola

chocolate peanut butter granola on top of a yogurt bowl with fruit and extra peanut butter.

5 from 5 votes

This Peanut Butter Chocolate Granola is made up of warm, toasted oats, creamy peanut butter, sweet maple syrup, and melted chocolate. It's all baked together for perfect sweetness and crunch.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast, Snack

Cuisine: bakery

Diet: Vegetarian

Servings:

Calories: 149kcal

Author: Courtney Paige

Equipment

Measuring cups and spoons
Mixing Bowl
small sauce pot
Whisk
sheet pan
Rubber Spatula
parchment paper

Ingredients

2 cups rolled oats
1/2 cup uncooked quinoa
1/2 cup nuts
2 tbsp brown sugar
1/4 cup maple syrup
2 tbsp coconut oil
1/3 cup peanut butter
2 tbsp dark cocoa powder
1 milk chocolate Ghirardelli bar 8 squares
pinch of salt

Instructions

Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a large bowl, combine the dry ingredients: oats, quinoa, chopped nuts, brown sugar, and pinch of sea salt. Toss together until evenly mixed.
Heat a small skillet to medium-low heat. Add coconut oil and maple syrup; allow oil to melt and whisk together. Then whisk in peanut butter and cocoa powder. Stir until all the clumps are removed and it’s a silky, chocolate texture. Remove from heat.
Pour the chocolate peanut butter mixture over the dry ingredients. Use a rubber spatula to combine them until all of the oats are coated.
Spread the granola onto the parchment lined baking sheet. Use your palm to press down on it firmly, creating a thin layer of granola.
Bake for 15-18 minutes or until granola is lightly toasted and golden brown.
Remove the granola from the oven and top with chopped up pieces of the ghirardelli chocolate bar. Place back into the oven for 2-4 minutes until chocolate has started to melt.
Place the pan back in the oven for an additional 2-4 minutes or until chocolate is melted. Then, use the rubber spatula to spread the melted chocolate.
Remove from the oven and use a rubber spatula to spread the chocolate evenly across the granola sheet.
Let the granola cool for an hour or so before breaking it apart
Serve with yogurt and berries or on top of a smoothie (I love my Healthy Wendy’s Copycat Smoothie!)

Notes

I used a mixture of peanuts, almonds, and cashews for the nuts, but any nut medley will work

LET YOUR GRANOLA COOL! Especially if you want big, chunky clusters. Let the sheet pan cool completely before going in and breaking the granola up. This will ensure the granola is fully set.

Store in an airtight container for up to 1 week.

Nutrition