For a quick snack or breakfast, this homemade Peanut Butter Granola is a favorite. It’s gluten-free and dairy-free, featuring crunchy peanut butter oat clusters sweetened with honey and finished with dark chocolate chips. Best of all, it uses just eight simple ingredients and comes together quickly.
Granola is my go-to meal prep item. It works as a cereal, a topping for yogurt, or a crunchy addition to smoothie bowls. While store-bought granola is convenient, homemade allows you to control sweetness, avoid unwanted additives, and save money.
I regularly make a refined-sugar-free maple granola with walnuts and a nut-free pumpkin spice granola, but this peanut butter version is especially satisfying when you want a nut-forward, chocolate-touched treat.
This post was originally published in March 2018 and has been updated with new photos and text; the recipe itself remains the same.
Why you’ll love this peanut butter granola
- It’s dairy-free, gluten-free, and simple to make vegan if desired.
- Peanut butter, honey, and dark chocolate make a delicious flavor combination.
- It stores well, so it’s ideal for meal prep—keep at room temperature for up to 10 days or freeze for longer storage.
- Only 8 ingredients and about 30 minutes of active time (plus cooling).
- Easy to enjoy as a breakfast or snack—serve with milk or yogurt or eat by the handful.
Details on the ingredients
- Rolled oats – Old-fashioned rolled oats give larger flakes and better clusters, but quick oats will also work. For a gluten-free version, use certified gluten-free oats.
- Peanut butter – Use natural peanut butter made from just peanuts (and salt, if desired). Smooth or chunky both work; I prefer smooth. I haven’t tested shelf-stable peanut butter with this recipe.
- Peanuts – Chopped raw peanuts add extra crunch. Purchase chopped peanuts or chop whole raw peanuts yourself with a food processor or rolling pin.
- Coconut sugar – A tablespoon adds a touch of sweetness; brown sugar can be used instead.
- Honey – Three tablespoons total, with two mixed into the peanut butter mixture and one drizzled on top before baking. Substitute maple syrup to make the recipe vegan.
- Coconut oil – Two tablespoons of virgin cold-pressed coconut oil add crunch. For a non-dairy-free option you could try butter, though results may vary.
- Salt – Half a teaspoon of kosher salt enhances flavor. If your peanut butter is unsalted, add an extra pinch.
- Chocolate – A quarter cup of dairy-free dark chocolate chips or chunks stirred in after cooling keeps this granola dairy-free.
How to make peanut butter granola
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, combine the oats, chopped raw peanuts, coconut sugar, and salt.
In a small microwave-safe bowl, combine the peanut butter, coconut oil, and 2 tablespoons of honey. Microwave for about 30 seconds, or until the mixture stirs together easily.
Add the peanut butter mixture to the oats and stir until all flakes are moistened. The mixture should be wet with no dry oat pieces.
Spread the mixture evenly on the prepared baking sheet and press it down firmly to encourage clusters. Drizzle the remaining tablespoon of honey over the top.
Bake for 18–20 minutes, or until the edges begin to brown. Do not stir while baking; start checking at 15 minutes since granola can brown quickly.
Remove from the oven and allow the granola to cool completely on the baking sheet. It will crisp up as it cools. Once cool, break it into clusters and stir in the chocolate chips.
Storage instructions
Store the granola in an airtight container or resealable bag at room temperature for 7–10 days. It may last longer, but it’s often eaten sooner!
For longer storage, freeze the granola for 2–3 months and thaw at room temperature before serving. Avoid refrigerating, as refrigeration can make clusters chewy.
Frequently asked questions
Press the granola firmly into the pan before baking and do not stir while it bakes. Let it cool completely—clusters firm up as it cools.
This recipe was developed with natural peanut butter (just peanuts and sometimes salt). I haven’t tested shelf-stable varieties, which can include added oils and sugars, so results may differ.
Yes—substitute maple syrup for the honey and use vegan chocolate chips.
Key recipe tips
- Line the baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Use a light-colored baking pan to help prevent over-browning; dark pans can brown too quickly.
- Watch the granola during the last few minutes of baking—start checking at 15 minutes.
- Wait until the granola is completely cool before adding chocolate chips to avoid melting.
- Use raw peanuts rather than roasted; roasted nuts can contain oils that may cause the granola to burn.
Recipe substitutions
- To make a grain-free version, substitute buckwheat flakes for the oats.
- If dairy is not a concern, any chocolate chips will work.
- Swap brown sugar for coconut sugar if preferred.
- Replace peanut butter with another natural nut or seed butter to change the flavor, or try an almond-butter version for a different twist.
- Make it vegan by using maple syrup instead of honey and vegan chocolate chips.
How to serve homemade granola
- Spoon over yogurt with fresh fruit such as bananas or blueberries.
- Use as a crunchy topping for smoothie bowls.
- Serve with your preferred milk and fruit as a cereal.
- Sprinkle over chia pudding or oatmeal for extra texture and flavor.
If you try this recipe, leave a comment to share how it turned out—I’d love to hear your feedback.
📖 Recipe
Peanut Butter Granola
Ingredients
- 2 cups old-fashioned rolled oats (gluten-free)
- ½ cup chopped raw peanuts
- 1 tablespoon coconut sugar
- ½ teaspoon kosher salt
- ¼ cup natural peanut butter (smooth or chunky)
- 2 tablespoons virgin cold-pressed coconut oil
- 3 tablespoons honey, divided
- ¼ cup dairy-free dark chocolate chips (or chunks)
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, stir together the oats, peanuts, coconut sugar, and salt.
- In a small microwave-safe bowl, combine peanut butter, coconut oil, and 2 tablespoons honey. Microwave about 30 seconds or until smooth and easily stirred.
- Add the peanut butter mixture to the oats and stir until the oats are fully coated.
- Spread the mixture on the prepared pan and press down firmly. Drizzle the remaining tablespoon of honey over the top.
- Bake 18–20 minutes, or until edges begin to brown. Do not stir while baking; start checking at 15 minutes.
- Remove from oven and cool completely on the sheet so clusters set and crisp up.
- Break into clusters and stir in chocolate chips once the granola is cool.
- Store in an airtight container at room temperature for 7–10 days.
Notes
- If using unsalted peanut butter, add an extra pinch of salt to taste.
- Use raw peanuts rather than roasted to avoid added oils that can cause burning.
- Lighter-colored sheet pans help prevent over-browning.
- Keep an eye on the granola near the end of baking; it can brown quickly.
- Allow granola to cool fully before adding chocolate chips so they don’t melt.
Nutrition Facts per Serving
| Carbohydrates: 29 g
| Protein: 7 g
| Fat: 16 g
| Saturated Fat: 6 g
| Fiber: 4 g
| Sugar: 11 g
Disclaimer
Nutrition information is an estimate and will vary with substitutions and brands used.