Peanut Butter Chocolate Chip Granola
6-ingredient crispy peanut butter granola sprinkled with dark chocolate chips! Simple, fast, and seriously satisfying.
Ingredients
- 3 heaping cups rolled oats ((gluten-free for GF eaters))
- 2 Tbsp organic cane sugar ((or sub granulated))
- 1/4 cup olive, avocado, or melted coconut oil
- 1/4 cup creamy natural salted peanut butter
- 1/4 cup maple syrup or agave nectar ((or sub honey if not vegan))
- 1/3 cup dairy-free dark or bittersweet chocolate chips ((minis would work great, too!))
Instructions
- 1
Preheat oven to 340 degrees F (171 C).
- 2
In a large mixing bowl, combine oats and sugar. (Note: this helps add an extra crispiness to the final product and sweetens it up a bit more. But if you're sugar conscious, it's optional. However, I recommend it!)
- 3
Warm peanut butter, oil, and maple syrup or agave in a small skillet or saucepan until thoroughly combined and pourable.
- 4
Pour over oats and quickly toss/stir to combine. If it appears too wet, add more oats (mine was just right).
- 5
Spread evenly on a large baking sheet (or two small baking sheets) and bake for 18-22 minutes, or until evenly golden brown. Watch closely as it tends to brown quickly near the end. IMPORTANT: Toss once around the 15-minute mark to ensure even baking.
- 6
Remove from oven, toss gently to release heat and let cool completely on the pan.
- 7
Transfer to mixing bowl or storage container and add chocolate chips (optional) and stir or shake.
- 8
Eat with almond milk - my favorite. Sliced bananas take it to the next level.
- 9
Will keep fresh for up to two weeks. Freeze after that.
Nutrition Facts
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