5 from 1 review

Crunchy Peanut Butter Granola

Name: Crunchy Peanut Butter Granola
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 3 tablespoons (45 ml) pure maple syrup; 2 tablespoons creamy natural peanut butter; ¼ cup (60 ml) sunflower oil (or other neutral oil); 1 teaspoon water; 1 teaspoon vanilla extract; 2 ½ cups (225 g) old-fashioned rolled oats (GF if needed); 3 tablespoons (35 g) packed brown sugar or coconut sugar; ½ teaspoon fine sea salt; ½ cup (70 g) chopped raw almonds or nuts of your choice; 3 tablespoons (20 g) cacao nibs ((optional)); 2 ounces (55 g) chopped bittersweet chocolate or chocolate chips

By Alanna Taylor-Tobin on Dec 4, 2016 (updated Apr 14, 2025) / 24 Comments Jump to Recipe

This crispy, crunchy peanut butter granola tastes like a chocolate peanut butter cup in breakfast form. Made with natural peanut butter in 10 minutes of active time.

Craving chocolate-studded peanut butter cookies but need breakfast? This chocolatey peanut butter granola is the recipe for you.

This recipe comes from the cookbook of one of my all-time favorite dessert bloggers, Sarah Keiffer of The Vanilla Bean Blog. Her recipe grabbed me when she wrote, "I wake up every morning craving coffee... and chocolate" in the intro. Same, girl, same!

This granola is incredibly simple to make. Whether you're a seasoned granola-baker or a first timer, you can have this mixed and ready to bake in the time it takes to preheat the oven.

The result is a balanced granola with lots of crunch that tastes like a chocolate peanut butter cup. If you're like me, you'll be stealing handfuls throughout the day for a salty-sweet snack.

Ingredients and Substitution Suggestions

This recipe uses just a handful of ingredients you probably already have in your pantry. It's quite forgiving, so feel free to swap ingredients as needed. I've shared a few options below.

Oats are the star of this show. Be sure to use old-fashioned rolled oats (not instant or steel-cut oats). If you or your granola-eaters are gluten-sensitive, be sure to source certified gluten-free oats. I like One Degree Organic sprouted oats and Bob's Red Mill gluten-free oats.
Natural creamy peanut butter adds rich flavor. If you want to up the peanut butteriness, feel free to double the amount.
Chopped almonds add crispy goodness. Or use peanuts for extra peanutty granola.
Maple syrup and brown sugar (or coconut sugar) sweeten the granola. Using half liquid sweetener and half granulated sugar helps the granola bake up shatteringly crisp.
Oil adds richness. You can use any neutral-tasting oil such as sunflower, grape seed, or mild olive oil. Melted butter, ghee, or coconut oil will work too.
Chocolate chunks or chips and/or cacao nibs add chocolate notes. If you're not into chocolate, stir some dried raisins or cranberries into the finished granola for PBJ vibes.

Method

This recipe could not be simpler to make. All you need is a bowl, a spatula or spoon, baking sheet, and a little parchment paper for easy cleanup.

It turns out about 8 servings and it keeps well for up to 1 month so you may want to double the recipe (recommended!)

Combine the dry ingredients in a large bowl. In a smaller bowl, whisk together the wet ingredients.

Stir the wets into the dries to combine.

Spread the granola onto a baking sheet and bake at 350ºF until crispy, 20-30 minutes. You may need to stir the granola once or twice if the edges are browning too quickly. Meanwhile, chop up 2 ounces of chocolate (or use chocolate chips).

When the granola has cooled completely, stir in the chocolate.

Enjoy any way you like your granola – with milk, plant milk, or nommed straight from the jar!

This granola is gently sweetened, flavored with just enough peanut butter to leave its mark, and laced with cacao nibs, toasted almonds, and chopped bittersweet chocolate. It's light and crispy, and works as well for breakfast with milk or yogurt as it does for dessert.

Sprinkle it over homemade vanilla ice cream or pots de creme for a treat.

Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, YouTube, or Pinterest, purchase my award-winning gluten-free baking cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this peanut butter granola, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.

5 from 1 review