Peanut Butter Chocolate Chip Granola Recipes

CRUNCHY PEANUT BUTTER, CHOCOLATE, COCONUT GRANOLA

Crunchy Peanut Butter, Chocolate, Coconut Granola image

If you're at movie night with your family, or just hungry for a sweet and salty snack, you will always be wanting to make 2 times the recipe! If you don't want the chocolate to melt, put them in after the rest of the granola cools and settles. Serve right away or store in fridge up to 1 week. Enjoy!

Provided by kellie1000

Categories Breakfast and Brunch Cereals Granola Recipes

Time 50m

Yield 10

Number Of Ingredients 10

Ingredients

cooking spray
2 tablespoons honey
2 tablespoons peanut butter
2 cups rolled oats
⅔ cup sunflower seeds
⅔ cup chocolate chips
⅓ cup shredded coconut
⅓ cup brown sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon

Steps:

Preheat oven to 325 degrees F (165 degrees C). Line a 9x13-inch baking sheet with aluminum foil; coat with cooking spray.
Combine honey and peanut butter in a microwave-safe bowl; microwave on high until melted, about 20 seconds. Stir well.
Place the rolled oats in a large bowl. Drizzle honey-peanut butter mixture over oats; toss to coat. Mix in sunflower seeds, chocolate chips, coconut, brown sugar, vanilla extract, and cinnamon until evenly combined. Spread mixture onto the prepared baking sheet.
Bake in the preheated oven until lightly browned, about 22 minutes. Let cool for 20 minutes.

Nutrition Facts : Calories 245.1 calories, Carbohydrate 29.8 g, Fat 13 g, Fiber 4 g, Protein 5.7 g, SaturatedFat 4.7 g, Sodium 20.8 mg, Sugar 15.3 g

PEANUT BUTTER CHOCOLATE CHIP GRANOLA

Peanut Butter Chocolate Chip Granola image

6-ingredient crispy peanut butter granola sprinkled with dark chocolate chips! Simple, fast, and seriously satisfying.

Provided by Minimalist Baker

Categories Breakfast Dessert Snack

Time 30m

Number Of Ingredients 6

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!))

Steps:

Preheat oven to 340 degrees F (171 C).
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!)
Warm peanut butter, oil, and maple syrup or agave in a small skillet or saucepan until thoroughly combined and pourable.
Pour over oats and quickly toss/stir to combine. If it appears too wet, add more oats (mine was just right).
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.
Remove from oven, toss gently to release heat and let cool completely on the pan.
Transfer to mixing bowl or storage container and add chocolate chips (optional) and stir or shake.
Eat with almond milk - my favorite. Sliced bananas take it to the next level.
Will keep fresh for up to two weeks. Freeze after that.

Nutrition Facts : ServingSize 1 one-third-cup servings, Calories 239 kcal, Carbohydrate 30.5 g, Protein 5.1 g, Fat 11.5 g, SaturatedFat 2.5 g, Sodium 20 mg, Fiber 3.5 g, Sugar 12.9 g

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