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.
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?