As far as granola recipes go, you can’t get much easier than this one. It’s basically three steps: stir, pour, and bake. Oh, and then eat it all, because it’s PEANUT BUTTER and CHOCOLATE. And that’s pretty much the combo that life is made of.
Seriously. Watch how easy this is! So easy it (ahem, after editing) fits into a 45 second video. Ain’t no thang!
I’ve struggled a lot with making granola in the past. I love big, chunky granola. The kind that you can eat with your fingers instead of needing a spoon. I like granola that is basically just broken up granola bars. And man, that’s a hard thing to replicate!
Why? Well, because of the sugars in granola, it tends to burn in the oven if you don’t stir it frequently. And guess what stirring does? It breaks up all those beautiful chunks of deliciousness. So to solve this issue, I made a no-stir granola. Boom. Chunks. And heart-shaped ones, at that.
This batch of granola lasted approximately 27 hours in our house. As I type this very post, there is an empty Mason jar (well, except for a few crumbs on the bottom) sitting next to my computer. This granola is so tasty, it never even made it into a bowl or on top of yogurt—it went straight to fueling my husband’s late night homework sessions. He had a particularly busy week last week, and I think this granola might have been the magic potion that got him to pass his exam.
That or he’s a really intelligent guy with a great work ethic who studied really hard. But my money is on the granola. Peanut Butter Chocolate Chip Granola totally sounds like brain food, doesn’t it?
If you’ve ever been shy about making granola in the past, this version is a great Granola 101 recipe. It’s really hard to mess up. Honestly there are only two ways to really fudge it up, you either undercook it, and it doesn’t get crispy. Which, hey, isn’t the end of the world. It’s still delicious, and you can always pop it back in the oven for a few minutes. Or you overbake it, and it turns a little brown. It’ll still be delicious! As long as it doesn’t crumble into ashes, you’re still going to have some delicious, tasty granola to snack on. Enjoy!
- ½ cup peanut butter (natural, low-sugar or unsweetened preferred)
- ½ cup coconut oil
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 3 cups rolled oats
- 1 cup semisweet chocolate chips
- 1 cup roasted, unsalted peanuts
- Preheat the oven to 350°. Line a baking sheet with parchment paper, set aside.
- In a microwave safe bowl, combine the peanut butter, coconut oil, maple syrup, vanilla, and salt. Microwave on high for 90 seconds. Stir together until smooth.
- Pour peanut butter mixture over the oats, and stir to coat. Spread mixture in one layer onto prepared baking sheet. Bake in preheated oven for 15-20 minutes, or until the granola looks golden brown.
- Let granola cool completely, break up, and mix in the chocolate chips and peanuts.
The granola will feel soft when it first comes out of the oven, but should crisp up as it cools.