Chocolate & Peanut Butter Granola
This homemade chocolate & peanut butter granola is super easy to make & will keep for several weeks. It’s crisp, full of nuts, seeds & chocolate and is baked low & slow for bigger clusters.
Anything that’s full of peanut butter, chocolate & dried fruit is pretty much guaranteed to be good and this homemade granola is no exception! This stuff’s so much better than shop bought granola, plus it’s really easy to make & it’ll keep for several weeks in an airtight container. This makes it a great choice for breakfast when you want something quick & easy that’s ready to go! I like to use my homemade granola to make a breakfast yogurt bowl.
When I make a batch of homemade granola, I’m looking for it to have larger clumps of clusters, for extra crunch. This is easily achieved! All we need to do is make sure that we add plenty of maple syrup (or honey) into the mix then bake the granola at a lower oven temperature, without stirring it so that it forms one whole piece of granola. Then once it’s cool, we use our hands to break the granola up into clumps. The you can make the clusters as big or as small as you like!
For more breakfast inspiration, take a look at our ever growing breakfast recipe collection! Here you’ll find pancakes, waffles, breakfast burritos, muesli, Danish pastries & lots more.
What You’ll Need
- Oats – Porridge oats work best for homemade granola! These are available in most supermarkets & can also be called old fashioned or rolled oats. Make sure not to use instant or quick cook oats.
- Peanuts – We’re adding peanut butter into the granola mix, as well as some roughly chopped peanuts. Using a good quality peanut butter is best & I used a deep roasted peanut butter for a deeper flavour.
- Maple Syrup – This recipe will work with either maple syrup or honey. We’re adding a generous amount to the granola mix as this is what gives the baked granola a clumpy texture/bigger clusters.
- Olive Oil – Oil helps bind the granola mix together. I used olive oil but coconut oil will work as well.
- Cinnamon – I like to add a small amount of ground cinnamon to my granola, for a subtle amount of spice. Feel free to leave this out if you’d prefer though.
- Mix Ins – As we’re making chocolate & peanut granola, we’re going to be adding in chocolate chips once the granola is cooked & cooled down (otherwise it will melt!). I also added some raisins in as well. Feel free to add other mix ins to your granola as well. Some other good choices would be additional nuts like almonds, walnuts & pecans, dried banana chips & dried fruit like cherries & cranberries.
How To Make Chocolate & Peanut Butter Granola
Homemade granola is super easy to make & will keep for several weeks in an airtight container! This recipe makes a generous amount of granola, so it’s a great recipe to make ahead of time, then it’s ready to go whenever you need a quick breakfast.
Mixing The Granola
This homemade granola takes very little to prepare. All we need to do, is add porridge oats into a large mixing bowl with peanut butter (warmed up to make it runny), maple syrup, olive oil, roughly chopped peanuts, pumpkin seeds, cinnamon, vanilla extract & sea salt. This is all gets mixed together to combine thoroughly then we transfer the mix to a lined baking tray, pressing it down into an even layer.
Baking
The key to making clumpy granola, with clusters is to bake it low & slow without stirring it at all. We’re talking 140°c/285°f for 40 minutes or so. Once cooked, the granola will be a light golden brown & it will feel crisp & dry to the touch.
Granola Mix Ins
Once baked, we’re going to let the granola cool completely on the tray then we’re going to use our hands to break it up into clusters (as big as you like!). Then it’s just a case of mixing chocolate chips & raisins through the granola. Our homemade granola can then be served straight away or stored in an airtight container.
Serving Suggestions
Homemade granola is typically eaten at breakfast, usually sprinkled on top of yogurt, served with fresh fruit or simply in a bowl with milk, like cereal. However, homemade granola also works great with desserts, especially ice cream, cheesecake & American pancakes! As this granola is peanut butter flavoured, I used mine to make a PB&J breakfast yogurt bowl!
Frequently Asked Questions
To cook granola in an Aga, bake in the baking oven, on the bottom set of runners with a cold plain shelf placed on the runners above.
Homemade granola should be stored in an airtight container, in a cool, dry place & will keep for up to 2 weeks.
Yes, you can absolutely use a different nut butter instead of peanut butter for this homemade granola. Almond butter or cashew butter would work great!
The main difference between granola & muesli is that granola is cooked whereas muesli is a mix of raw oats, dried fruit, nuts & seeds. Granola also contains sweeteners like maple syrup or honey whereas muesli does not.
More Breakfast Recipes To Try!
- Overnight Muesli
- Everything Bagel Avocado Toast
- Brioche Cinnamon French Toast
- Buttermilk Waffles With Strawberry Compote
- Pain Aux Raisin Danish Pastries
- Chorizo & Hash Brown Breakfast Burritos
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Chocolate & Peanut Butter Granola
Equipment
- Large Mixing Bowl
- Baking Tray
Ingredients
Granola
- 300 g Porridge Oats (See Notes)
- 100 g Peanuts (Roughly Chopped)
- 75 g Pumpkin Seeds
- ½ tsp Fine Sea Salt
- ¼ tsp Ground Cinnamon
- 175 g Maple Syrup
- 75 g Peanut Butter (Smooth Or Crunchy)
- 40 g Olive Oil
- 1 tsp Vanilla Extract
Mix Ins
- 200 g Dark Chocolate Chips
- 150 g Raisins (See Notes)
Instructions
Granola
- Preheat an oven to 140°c/120°c fan (285°f/248°f). Also line the bottom of a large baking tray with baking parchment.I used an 11"x15" baking tray that. It's best to use a tray that's roughly the same size, so that the granola isn't spread out too thin.
- Add the porridge oats, chopped peanuts, pumpkin seeds, salt & cinnamon into a large mixing bowl then mix to combine.
- Next, add the maple syrup, peanut butter, olive oil & vanilla into the oats then mix to thoroughly combine. If needed, warm the peanut butter up in the microwave to make it runnier & easier to mix.
- Transfer the granola mix to the lined baking tray then use a spatula/palette knife to gently press into an even layer.
- Bake the granola in the preheated oven for 35-40 minutes until it's a light golden brown & feels crisp & dry to the touch. Once baked, leave to cool completely on the tray.
Mix Ins
- Once the granola is cool, use your hands to break it up into clumps then place into a large mixing bowl.
- Add the chocolate chips & raisins into the granola, gently stir to combine then transfer to an airtight container. Store in a cool, dry place until needed.
