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    Home / Breakfast & Brunch
    5 from 1 review

    Crunchy Peanut Butter Granola

    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

    Crunchy Peanut Butter Granola

    Print Recipe Pin 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, it can be gluten-free, dairy-free, vegan, and refined sugar-free.
    Alanna Taylor-Tobin
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total: 40 minutes minutes
    Servings: 8 servings, makes 1 quart

    Ingredients

    Wet 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

    Dry Ingredients

    • 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
    Prevent your screen from going dark

    Instructions

    • Place a rack in the center of the oven and preheat to 350ºF. Line a rimmed baking sheet with parchment paper.
    • In a large bowl, whisk together the maple syrup, peanut butter, sunflower oil, water, and vanilla. Stir in the oats, brown sugar, salt, almonds, and cacao nibs, stirring well to coat. Spread the oat mixture evenly over the baking sheet.
    • Bake the granola until the oats are golden and dry, 20-30 minutes, stirring it gently if the edges are browning too quickly (less stirring means clumpier granola so you might not need to stir). You can test the granola by placing a small spoonful on the counter; if it crisps when it cools, it's ready.
    • Let the granola cool completely, then stir in the chopped chocolate. Store airtight at room temperature for up to 1 month. Enjoy with milk or yogurt, or over ice cream for dessert.

    Notes

    Nutritional values are based on one of eight servings.

    Nutrition

    Calories: 326kcalCarbohydrates: 34gProtein: 7gFat: 19gSaturated Fat: 4gCholesterol: 1mgSodium: 168mgPotassium: 244mgFiber: 5gSugar: 13gCalcium: 55mgIron: 2mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

     

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    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

      5 from 1 vote (1 rating without comment)

      Leave a Comment & Rate this Recipe Cancel reply

      I love reading your comments, reviews, and questions! If you enjoyed this recipe, please consider giving it a star rating when you post a comment. These help people discover my recipes online. Thank you for your support and for being part of The Bojon Gourmet community!

      xo, Alanna

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      Rate this recipe after you've made it:




    1. Karlie says

      December 05, 2016 at 4:35 am

      I just purchased your book and am absolutely enamored. I love Sarah's blog as well and this granola recipe looks beautiful xx

      Reply
      • Alanna says

        December 05, 2016 at 10:24 am

        Aw, thank you so much Karlie - so glad you're liking it. <3

        Reply
    2. Tori//Gringalicious.com says

      December 05, 2016 at 5:48 am

      Granola is just the best! I could eat is everyday probably!

      Reply
    3. Tori//Gringalicious.com says

      December 05, 2016 at 5:55 am

      Count me in! Chocolate is always the perfect finishing touch to a perfect granola and this one sounds divine!

      Reply
      • Alanna says

        December 05, 2016 at 10:24 am

        Aw, thank you Tori! <3

        Reply
    4. traci | VanillaAndBean says

      December 05, 2016 at 6:20 am

      No doubt the Standing Rock news is the best we've had in months... but there's so much more work to be done. Have you heard of the TransMountainPipeline (it's not good, Alanna)? Perhaps this is why granola is a staple in our home... I can rely on it, it's always good news, and it reminds me of good times. Sarah's granola looks divine and I love the added chunk in there.. a win-win! I'll be on the look out for her book. Thank you for sharing, Alanna!

      Reply
      • Alanna says

        December 05, 2016 at 10:27 am

        Hi Traci! Ugh, I hadn't heard about that one but I'll look into it. I heard an interview with Chairman Archambault who said essentially that while this IS a great victory, our work isn't finished - it's only just begun. There is so much more to fight for.

        Thanks for the sweet words about the granola! xoxoxox

        Reply
    5. Christine says

      December 05, 2016 at 6:27 am

      Despite all the hard stuff going on right now, I like your take on things and honestly agree that supporting artists and makers is one of those small things that becomes big change overtime. And in the spirit of the upcoming holiday season and the slightly more indulgent foods that come with it --- THIS granola sounds perfect.

      Reply
      • Alanna says

        December 05, 2016 at 10:28 am

        I'm with you 100% Christine. <3

        Reply
    6. Sarah | Well and Full says

      December 05, 2016 at 6:53 am

      YES! Support your local artist, blogger, cookbook author, musician.... People who make their livelihoods by making the world a more beautiful place.

      Reply
      • Alanna says

        December 05, 2016 at 12:25 pm

        YES! <3

        Reply
    7. Marisa Franca @ All Our Way says

      December 05, 2016 at 7:54 am

      We've made granola several times but never with chocolate. Looks amazing! I am saving my pennies for your cookbook and Sarah's cookbook. See, I have LOTS of cookbooks and I simply can't get rid of them -- they're my friends. So, I space my purchases so hubby won't complain that our house is being overrun with cookbooks :-( Hope your year improves.

      Reply
      • Alanna says

        December 05, 2016 at 12:27 pm

        I feel you - that's me all the way! :)

        Reply
    8. Susan says

      December 05, 2016 at 8:21 am

      I hear you about the crappy year. I'm very happy about the Standing Rock victory, and hope it lasts (I understand there's a really good chance the orange one will overturn it). Our treatment of the Native Americans is shameful, to say the least. I'm all for supporting our artists. And therefore will have to give this granola a try when I run out of my current chocolate granola. One of our very favorite breakfasts is a bowl of Greek yogurt with cocoa powder, a little sweetener, a little protein powder, blueberries, and chocolate granola. One is never too old to eat dessert for breakfast.

      Reply
      • Alanna says

        December 05, 2016 at 12:29 pm

        Yes, agree 100%. Let's do all we can to keep the orange one out - highly recommend this Facebook group if you've not already joined: https://www.facebook.com/StopTrumpDefendDemocracy/ <3

        Reply
    9. valentina says

      December 05, 2016 at 9:43 am

      LOVE IT!

      Reply
      • Alanna says

        December 05, 2016 at 12:29 pm

        <3!

        Reply
    10. Laura | Tutti Dolci says

      December 05, 2016 at 2:52 pm

      I love all those clusters... this is my dream granola! :)

      Reply
    11. Mary says

      December 06, 2016 at 12:31 am

      I love so much granola ! I think this one must be perfect and delicious ! :)

      Reply
    12. Angela - Patisserie Makes Perfect says

      December 06, 2016 at 7:03 am

      Oh I am going to make this, I have all the ingredients in the cupboard and I really need a new breakfast alternative.

      Reply
    13. Nicole ~ Cooking for Keeps says

      December 06, 2016 at 2:41 pm

      So beautiful! Plus so many wonderful ingredients...

      Reply
    14. Sarah @ Snixy Kitchen says

      December 12, 2016 at 5:53 pm

      I've been eating chocolate for breakfast too, thanks to you! I got to sample this (twice!) and can vouch for it's deliciousness! It satisfies my breakfast chocolate craving:) Also these photos are so soft and dreamy!

      Reply
    15. Sondi says

      March 07, 2017 at 5:09 pm

      Can't go wrong with having chocolate at breakfast! (Or at any time of the day). I made this recipe today - with almond butter instead of PB - and it was just heavenly. Thank you! My favourite people are going to get a jar of this from now on.

      Reply
      • Alanna says

        March 07, 2017 at 5:24 pm

        Ooooh, I bet almond butter would be amazing! I love Sarah's recipe and I'm glad you do too!

        Reply

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