Peanut Butter Granola with Chocolate Chunks

Ingredients

• 270 g (3 cups)old-fashioned rolled oats
• 145 g (1 cup)peanuts
• 140 g (1 cup)sunflower seeds
• 1.25 ml (¼ teaspoon)salt (optional)
• 50 g (¼ cup)coconut sugar or Sucunat
• 240 g (1 cup)peanut butter, preferably natural and without added sugar
• 170 g (½ cup)honey
• 30 ml (2 tablespoons)coconut oil, melted
• 170 g (6 ounces)chocolate chunks (optional)

Instructions

1. 1

   Preheat the oven

   Heat the oven to 135°C (275°F).

2. 2

   Mix the ingredients

   In a large bowl, stir together the first five ingredients. Add the peanut butter, honey and melted coconut oil, leaving out the chocolate chunks, and mix until everything is evenly combined.

3. 3

   Spread and bake

   Divide the mixture between two rimmed baking sheets and spread it out. Bake in the preheated oven for about 45 minutes.

4. 4

   Turn the granola

   Halfway through baking, carefully turn the granola with a spatula so it cooks evenly and does not burn underneath. For bigger clusters, try not to break it up too much.

5. 5

   Cool and store

   Keep an eye on the granola towards the end of baking, as it can go from done to burnt quickly. When it is baked, leave it undisturbed for at least an hour, or longer if possible, so it crisps and forms large clusters as it cools. Stir in the chocolate chunks, transfer to an airtight container and store in the pantry.

What is peanut butter granola?

Granola is a baked mixture of oats, nuts or seeds and a sweet coating, commonly enjoyed for breakfast or as a snack. This American-style version uses peanut butter and honey to bind the oats, with chocolate chunks added after baking.

The method keeps things simple: combine the ingredients, bake on trays and let the mixture cool without disturbing it. That final rest helps the granola set into larger crunchy clusters.

Nutrition and macros by portion

The nutrition label shows one serving as written: 454 calories, 9g protein, 37g carbs, 33g fat.

The oats and honey contribute most of the carbohydrates, while peanut butter, peanuts, sunflower seeds and coconut oil supply much of the fat. Oats, peanuts and seeds also provide protein. Pair a serving with yoghurt and fresh fruit for a more balanced breakfast.

The ingredients that bind it

Oats and seeds: Rolled oats provide the base, while peanuts and sunflower seeds add crunch. Coconut sugar sweetens the mixture alongside the honey.

Peanut butter and honey: These coat and bind the dry ingredients. Natural peanut butter without added sugar is recommended in the recipe; stir it well if the oil has separated.

Spreading and turning

Two trays: Dividing the mixture between two rimmed baking sheets helps spread it out for baking. Keep the layer even so it can cook at a similar rate.

Midway through: Turn the granola carefully with a spatula halfway through the bake. Handle it gently if you want to keep larger pieces intact.

How to tell it is ready

At the oven: The recipe calls for about 45 minutes at 135°C (275°F), but advises watching closely near the end because the granola can burn quickly.

As it cools: It becomes crunchier after baking, so do not judge the final texture while it is still warm. Leave it undisturbed for at least an hour to let clusters form.

When to add the chocolate

Wait until the granola has cooled before mixing in the chocolate chunks. Adding them after baking keeps them as distinct pieces rather than incorporating them into the hot oat mixture.

The chocolate is optional, so the granola can also be stored without it and enjoyed plain or with another topping.

Ways to serve it

Breakfast: Spoon it over yoghurt or serve with milk for a crunchy start to the day. Fresh fruit can add a juicy contrast to the toasted nuts and chocolate.

Snack: Eat a small handful on its own, or scatter it over porridge or a bowl of fruit for extra crunch.

Recipe notes & tips

• Use two rimmed baking sheets as directed so the mixture can be spread across them.
• Mix until the peanut butter and honey coat the dry ingredients evenly.
• Turn the granola gently halfway through baking to help preserve larger clusters.
• Watch closely towards the end of the bake, when it can burn quickly.
• Leave the baked granola untouched while it cools to encourage big clusters.
• Add the chocolate chunks after cooling, as the recipe directs.

Variations

• Skip the chocolate: Leave out the optional chunks for a peanut butter and seed granola.
• Use another nut butter: Swap in a similar nut butter for a different flavour.
• Change the seeds: Replace some sunflower seeds with another seed you have on hand.
• Add dried fruit: Stir dried fruit into the cooled granola along with the chocolate.
• Serve with fruit: Add fresh fruit when serving for a juicy contrast.

Common mistakes to avoid

• Breaking up clusters: Turn the mixture gently halfway through so larger pieces can stay intact.
• Uneven spreading: Divide it between both trays and spread it out for more even baking.
• Overbaking: Watch closely near the end because the granola can burn quickly.
• Expecting it to crisp in the oven: Let it cool undisturbed for at least an hour to develop its crunch.
• Adding chocolate too soon: Wait until the granola has cooled before stirring in the chunks.

How to store

Once cooled and mixed with the chocolate, store the granola in an airtight container in the pantry. The recipe does not specify a storage duration; keep the container sealed and check the granola before serving.

Frequently asked questions