This homemade chocolate and peanut butter granola recipe will make your breakfast dreams come true with the sweet and salty flavors of chocolate, peanut butter, and other simple ingredients to make effortless gluten-free granola in minutes!
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Peanut Butter Chocolate Granola?! Yes, Please!
Love Crunch brand chocolate granola put this breakfast time treat on the map, but did you know you can make a homemade and completely gluten-free recipe that tastes even better?! If you love the taste of indulgence in the morning (hello Fudgy Baked Chocolate Oatmeal!), then this recipe is right in your wheelhouse.
Every single week (quite literally, without fail) I make a batch of lusciously creamy instant pot yogurt. I just can’t get over how much better it is then anything I have bought, regardless of price. When I sprinkle on this homemade peanut butter and chocolate granola clusters with fresh berries, it’s a front runner of all my gluten-free breakfast ideas.
Besides the winning flavor combination of chocolate and peanut butter, it has another special bonus. Since peanut butter has natural containing oils, less is needed to make the granola. I typically melted coconut oil because I love the hint of flavor it adds, but any preferred oil works.
Unsweetened cocoa powder is added along with chocolate chips to enhance a dark chocolate flavor, and crunchy peanuts add a nice crunchy, salty enhancement to the peanut butter. To make this a truly chocolate-lovers experience, sprinkle the warm granola with chocolate chips after it comes out of the oven. Stir and break up into big clusters of goodness after it cools.
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(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Chocolate peanut butter coating
In a large bowl combine the oats and peanuts. If you need a gluten-free chocolate granola recipe, I recommend using certified GF rolled oats.
To a small saucepan add the peanut butter, baking cocoa, honey, cocoa powder, oil, and salt. Heat and stir until the mixture is smooth.
Coat the oats
Pour the chocolate peanut butter mixture over the oats and stir to combine. Don’t worry if the oats don’t look like they have enough chocolate yet. We will add another layer after baking.
Pour the mixture on a parchment-lined baking sheet and bake in a 325℉ oven for about 20 minutes.
More chocolate!
Remove from the oven and immediately sprinkle with more chocolate chips. Let it sit for a few minutes and after the chocolate has melted stir directly in the pan so granola becomes coated. I let it cool completely at this point, then break into clusters and store.
If you don’t have creamy peanut butter on hand, or prefer an alternative nut butter, any will work in this recipe. If using natural peanut butter, be sure it’s well stirred before adding the recipe.
Bonus Tasty Ideas
- If you love the taste of Almond Joy, swap out the peanuts for almonds and toss with shredded coconut before it cools completely.
- For an ultimate sweet snack idea, add Raisinets, M&Ms, or Reese’s Pieces after the mixture has cooled completely.
- Dried fruit, such as cranberries, cherries, or raisins or banana chips can be stirred in after the granola has cooled.
- Besides breakfast, peanut butter chocolate granola tastes great on ice cream with homemade hot fudge sauce, sprinkled on smooth bowls, chia pudding, or as a crunchy coating for chocolate-dipped frozen bananas.
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Dark Chocolate Peanut Butter Granola (Gluten-Free)
Ingredients
- 3 cups (300 g) gluten free rolled oats,
- ¾ cup (113 g) peanuts, or any preferred nut
- ½ cup (129 g) creamy peanut butter
- ½ cup (170 g) honey
- ¼ (50 g) unsweetened cocoa powder
- ¼ cup (57 g) melted coconut oil, or any preferred oil
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup (170 g) semisweet chocolate chips, divided
Instructions
- Line a large baking sheet with parchment paper and preheat the oven to 325ºF.
- In a large bowl combine oats and nuts. Set aside.3 cups gluten free rolled oats, ¾ cup peanuts
- In a saucepan combine the peanut butter, honey, cocoa powder, oil, and salt over medium low heat. Cook and stir until smooth and combined, about 2 minutes. Remove from the heat and stir in vanilla extract.½ cup creamy peanut butter, ½ cup honey, ¼ unsweetened cocoa powder, ¼ cup melted coconut oil, ½ teaspoon salt, 1 teaspoon vanilla extract
- Pour the chocolate peanut butter mixture over the oats. Stir to combine. Spread out on the prepared baking sheet. Bake for 20-25 minutes, stirring and tossing granola every 10 minutes.
- Remove from the oven and immediately sprinkle ½ cup chocolate chips over the granola. Let the chocolate sit on the hot granola for 3-5 minutes. After chocolate has melted stir directly in the pan so granola becomes coated with chocolate. Repeat again with the additional ½ cup chocolate chips.1 cup semisweet chocolate chips
- Allow the granola to cool and chocolate to harden before breaking apart and storing. Makes 4 cups.
Notes
how to store
I use these great glass airtight jars to store leftover granola in the refrigerator or on the counter. Homemade granola will stay fresh up to 3 months. Freeze the granola up to 6 months if you need to store it longer. Store in the freezer in glass jars or in gallon ziplock freezer bags.This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
This is the best chocolate granola recipe I have tried. I cut the chocolate chips to 1/2 cup and that is the perfect amount of milk chocolate flavor for me. I used cacao powder for the dark chocolate. Thank you for this GREAT recipe!
It’s my pleasure, Denise! Thank you for commenting. I appreciate it!
Best,
Melissa