Peanut Butter Chocolate Granola
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
12
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Calories
149 kcal
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Cuisine
International
Peanut Butter Chocolate Granola
Description
This granola recipe mixes dry ingredients including oats, uncooked quinoa, chopped nuts, brown sugar, and salt. The wet ingredients—coconut oil, maple syrup, peanut butter, and dark cocoa powder—are heated gently until smooth and combined. The chocolate-peanut butter mixture coats the dry mix evenly before spreading it out on a parchment-lined sheet. Firmly pressing the granola into a thin layer helps create clusters. Baking at 350°F until golden imparts toasted flavors and crispness.
After baking, chopped milk chocolate pieces are sprinkled on top and melted by briefly returning the pan to the oven, adding creamy chocolate pockets. Letting the granola cool completely is essential to firm it up and allow it to break into chunky clusters rather than loose bits. This homemade granola blends nutty, chocolate, and peanut butter flavors with varied textures, great for snacking or adding to yogurt or milk.
Mixing peanut butter and cocoa powder with warm syrup and oil before combining ensures even coating. Cooling fully before breaking preserves cluster integrity. Storing in an airtight container keeps the granola fresh about a week.
Ingredients
- 2 cups rolled oats
- ½ cup quinoa uncooked
- ½ cup nuts
- 2 tbsp brown sugar
- ¼ cup maple syrup
- 2 tbsp coconut oil
- ⅓ cup peanut butter
- 2 tbsp dark cocoa powder
- 1 milk chocolate 8 squares, Ghirardelli bar
- 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
- Use your favorite combination of nuts; peanuts, almonds, and cashews work well but any mix is suitable.
- Allow the granola to cool completely in the pan before breaking into clusters to maintain chunkiness.
- Store granola in an airtight container for up to 1 week to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 149kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Cholesterol | 6mg | 2% |
| Sodium | 40mg | 2% |
| Potassium | 56mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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