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A homemade Peanut Butter Chocolate Granola combining toasted oats, peanut butter, maple syrup, cocoa powder, and chocolate for a sweet, crunchy snack with clusters and a hint of sea salt.

  • Total Time: 1 hour 30 minutes (including cooling)
  • Yield: About 6-8 cups granola (approximately 12 servings) 1x

Ingredients

Scale
  • 3 cups old-fashioned oats
  • 1/2 cup quinoa
  • 1 cup chopped nuts (such as pecans, walnuts, or cashews)
  • 1/4 cup brown sugar (or coconut sugar)
  • 1/2 teaspoon flaky sea salt (plus a pinch for the oats mixture)
  • 1/4 cup coconut oil, melted (or melted cocoa butter)
  • 1/3 cup pure maple syrup
  • 1/2 cup creamy peanut butter
  • 3 tablespoons cocoa powder
  • 4 ounces high-quality chocolate bar (e.g., Ghirardelli), chopped

Instructions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, stir together oats, quinoa, chopped nuts, brown sugar, and a pinch of sea salt until evenly mixed.
  3. Warm a small skillet over medium-low heat. Add melted coconut oil and maple syrup, whisking until combined.
  4. Whisk in peanut butter and cocoa powder until the mixture is smooth and glossy, with no lumps. Remove from heat.
  5. Pour the peanut butter chocolate mixture over the oat mixture. Fold together with a rubber spatula until all oats and nuts are evenly coated.
  6. Spread the granola evenly on the prepared baking sheet. Press down firmly to form a thin, even layer.
  7. Bake for 15 to 18 minutes, or until the granola is light golden brown and fragrant.
  8. Remove the granola from the oven. Immediately sprinkle chopped chocolate pieces evenly over the top.
  9. Return the baking sheet to the oven for 2 to 4 minutes, just until the chocolate begins to melt.
  10. Remove from oven and gently spread the melted chocolate over the granola with a spatula to create pockets of chocolate.
  11. Let the granola cool completely on the baking sheet, about one hour, or cover with foil overnight and break into clusters the next day.
  12. Store in an airtight container once fully cooled.

Notes

Use old-fashioned oats for best texture; avoid quick or steel-cut oats., To get chunky and crispy clusters, cool granola on the baking sheet and optionally place it in the freezer before breaking into pieces., For granola bars, press mixture into an 8×8-inch pan and bake the same time; bars will be thicker and chewier., Substitute nuts and nut butters to customize flavor (e.g., almond butter, cashew butter)., Add toasted coconut flakes, seeds, or dried fruit like cranberries or cherries for more texture and flavor., Use high-quality chocolate with higher cocoa butter content for gooey melted chocolate pockets., Store granola in an airtight container at room temperature for up to one week or freeze for up to three months., Ensure granola is completely cooled before storage to maintain crunch.

  • Author: mapps6841@gmail.com
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Snack, Breakfast
  • Cuisine: American

Nutrition

  • Serving Size: 1/2 cup (about 35 grams)
  • Calories: Approximately 210 calories per 1/2 cup serving
  • Fat: 11 grams per serving
  • Carbohydrates: 25 grams per serving
  • Protein: 5 grams per serving