Sweet and salty and crunchy and nutty, this granola has it all. It’s made by coating rolled oats with a mixture of peanut butter, coconut oil and pure maple syrup, and then toasting the oat mixture in the oven. The finishing touch is a sprinkling of chocolate chips. Once the chocolate melts it is stirred into the warm granola, creating a clumpy, chocolatey, peanut buttery mess of goodness. Chocolate and peanut butter make everything better!
Chocolate Peanut Butter Granola Recipe
3 cups old-fashioned rolled oats (gluten free, if needed)
1/2 cup creamy peanut butter
3 tablespoons virgin coconut oil
3 tablespoons pure maple syrup
1/2 teaspoon fine sea salt or kosher salt
1/2 cup semisweet or bittersweet chocolate chips
Preheat oven to 300 degrees F. Line a large rimmed baking sheet (15- x 10-inch) with parchment paper.
Place oats in a large bowl; set aside.
In a small saucepan combine peanut butter, coconut oil, maple syrup and salt. Heat and stir mixture over medium-low heat until melted and well mixed.
Add warm peanut butter mixture to oats; stir well to combine. Spread mixture in prepared baking sheet. Bake 15 minutes; stir. Bake 15 minutes more; stir. Bake 10 to 20 minutes more or until dry and browned. Remove from oven and sprinkle chocolate chips over granola in pan. Let stand for 3 to 5 minutes until chocolate chips soften and melt; stir to coat granola with melted chocolate chips. Let cool completely. Store in an airtight container at room temperature.
Makes about 4 cups
Kitchen Tip: I used lightly salted peanut butter. If you use salty peanut butter, you may want to reduce the salt in the recipe to 1/4 teaspoon.