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Peanut Butter Chocolate Chip Granola

Peanut Butter Chocolate Chip Granola
Recipe At-A-Glance

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Peanut Butter Chocolate Chip Granola

Peanut Butter Chocolate Chip Granola

Recipe At-A-Glance

This Peanut Butter Chocolate Chip granola comes together in a flash and makes a big, chunky granola that is perfect for snacking.

Vegan, Gluten-Free

Ready in 30 minutes

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.

Peanut Butter Chocolate Chip Granola

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?

Peanut Butter Chocolate Chip Granola

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!

Peanut Butter Chocolate Chip Granola

Peanut Butter Chocolate Chip Granola

Yield: 5 cups
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This Peanut Butter Chocolate Chip granola comes together in a flash and makes a big, chunky granola that is perfect for snacking.


  • 1/2 cup peanut butter (natural, low-sugar or unsweetened preferred)
  • 1/2 cup coconut oil
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 3 cups rolled oats (use gluten-free oats to make the recipe gluten-free)
  • 1 cup semisweet chocolate chips
  • 1 cup roasted, unsalted peanuts


  1. Preheat the oven to 350°. Line a baking sheet with parchment paper, set aside.
  2. 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.
  3. 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.
  4. Let granola cool completely, break up, and mix in the chocolate chips and peanuts.


If you use sweetened peanut butter, you may want to cut back a bit on the amount of maple syrup used to sweeten the granola.

The granola will feel soft when it first comes out of the oven, but should crisp up as it cools.

Cassie is the founder and CEO of Wholefully. She's a home cook and wellness junkie with a love of all things healthy living. She lives on a small hobby farm in Southern Indiana with her husband, daughter, two dogs, two cats, and 15 chickens.

Leave a Reply

14 Responses
    1. Cassie

      You know, I haven’t made it with anything but coconut oil, but I don’t see why another oil or fat (like melted butter) would work. If you try it out, let me know!

  1. Mallory

    I have a double-batch in the oven right now and it smells AMAZING. I obviously licked the bowl. I’m gonna add some raisins to mine – can’t wait!

  2. Great recipe! I plan on making it later today – please remember to click on the “instructional video” because our viewers LOVE videos! I did it on this one but please try to remember for next time!

    1. Cassie

      I shoot and edit myself! I use my DSLR and iMovie—which makes it so easy to edit. I was super afraid, but it doesn’t take long to get the hang of it.

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