Chocolate Peanut Butter Granola is a crunchy, clustery homemade granola made with rolled oats, chopped peanuts, cocoa powder, peanut butter, and maple syrup, then finished with melty chocolate that coats every bite. It tastes like dessert but makes an amazing breakfast, just like my healthy peanut butter granola and healthy almond butter granola.
Jump to:
- Easy Homemade Chocolate Peanut Butter Granola
- Why You’ll Love This Recipe
- Ingredients Needed To Make This Chocolate Peanut Butter Granola
- How to Make Chocolate Peanut Butter Granola
- Erin's Expert Tips
- Frequently Asked Questions
- Storing leftovers
- If you liked this recipe, you'll want to try these…
- Chocolate Peanut Butter Granola
Easy Homemade Chocolate Peanut Butter Granola
If you love the combo of chocolate and peanut butter, this granola is about to become your new favorite. A warm, glossy chocolate peanut butter sauce gets poured over oats and chopped peanuts, pressed onto a baking sheet, and baked until crispy. Then comes the best part: chocolate chips scattered on top and melted right into the granola.
It's way better than store-bought granola, and you know exactly what's in it. Sprinkle it over yogurt or a smoothie bowl, pour it into a bowl with milk, or use it to top ice cream for dessert. If you're a chocolate-for-breakfast kind of person, my chocolate peanut butter overnight oats are calling your name.
The recipe makes 5 cups and keeps for up to 2 weeks in the pantry, so you'll have a crunchy snack on hand all week long. And if you need more chocolatey breakfast treats like this one, you're going to LOVE my Healthy Baked Brownie Oatmeal or my No-Bake Chocolate Peanut Butter Bars!
Why You’ll Love This Recipe
- Chocolate and peanut butter in every bite. A rich chocolate peanut butter coating plus melted chocolate on top.
- Big, crunchy clusters. Pressing it flat before baking makes chunky, snackable pieces.
- Better than store-bought. Made with simple ingredients you can feel good about.
- Breakfast or dessert. Delicious over yogurt, with milk, or on top of ice cream.
- Makes a big batch. 5 cups that last up to 2 weeks in the pantry.
Ingredients Needed To Make This Chocolate Peanut Butter Granola
Here's a little bit about everything that goes into this chocolate peanut butter granola:
- Rolled oats: The crunchy base. Use certified gluten-free oats to keep it gluten-free.
- Peanuts: Finely chopped for extra crunch and peanut flavor. Walnuts, pecans, or slivered almonds work too.
- Cocoa powder: Gives the granola its deep chocolate flavor.
- Coconut sugar and maple syrup: Sweeten the granola and help it crisp into clusters.
- Peanut butter: Adds rich, nutty flavor and binds everything together. Cashew or almond butter works too.
- Coconut oil: Helps the granola bake up golden and crunchy.
- Chocolate chips: Melted over the warm granola for that chocolatey finish. A chopped chocolate bar works too. Use dairy-free chocolate to keep it vegan.
How to Make Chocolate Peanut Butter Granola
Start by preheating your oven to 325°F and lining a baking sheet with parchment paper. Mix the oats, chopped peanuts, and salt in a large bowl. Warm the coconut sugar, cocoa powder, maple syrup, peanut butter, and coconut oil in a saucepan until the sugar dissolves, then stir in the vanilla.
Pour the chocolate mixture over the oats, stir until everything is coated, and press it flat onto the baking sheet. Bake until crisp, then scatter chocolate chips on top and pop it back in the oven just long enough to melt. Stir, let it cool completely, and break it into clusters!
- Step 1: Preheat the oven to 325°F and line a baking sheet with parchment paper. In a large bowl, mix the oats, chopped peanuts, and salt.
- Step 2: In a saucepan over medium heat, combine the coconut sugar, cocoa powder, maple syrup, peanut butter, and coconut oil. Stir for about 3 minutes, until the sugar dissolves. Remove from the heat and stir in the vanilla.
- Step 3: Pour the chocolate mixture over the oats and stir until every oat is coated.
- Step 4: Spread the granola onto the baking sheet, press it flat, and bake for 25-30 minutes.
- Step 5: Scatter the chocolate chips over the hot granola and return it to the oven for about 3 minutes to melt. Stir so the chocolate coats everything.
- Step 6: Let cool for 30 minutes, then break into pieces. Enjoy!
Erin's Expert Tips
From my kitchen to yours
- Press it flat before baking. This is the key to big clusters instead of loose crumbs.
- Add the chocolate after baking. Scatter it over the hot granola and return it to the oven briefly so it melts and coats everything.
- Let it cool completely. Give it a full 30 minutes before breaking it up so the clusters hold together.
- Adjust the sweetness. You can use less coconut sugar or skip the extra chocolate for a lighter granola.
- Split your nut butters. If you want to mix peanut butter with another nut butter, divide the amount so the granola doesn't get gooey.
Frequently Asked Questions
Below are some common questions about this chocolate peanut butter granola.
Press the granola firmly into a flat layer on the baking sheet and don't stir it while it bakes. Let it cool completely before breaking it into pieces.
It can be! Use certified gluten-free rolled oats, since regular oats are often processed with wheat.
Yes, as long as you use dairy-free chocolate chips. It's sweetened with maple syrup and coconut sugar instead of honey.
Yes! Almond or cashew butter both work in place of peanut butter.
Try walnuts, pecans, slivered almonds, dried mango, raisins, dried banana, or even chopped candy bars or mini M&Ms for a fun treat.
Yes! If you won't finish it within 2 weeks, freeze it in an airtight container or freezer bag.
Storing leftovers
Store chocolate peanut butter granola in a sealed container in the pantry and enjoy within 2 weeks. If you won't finish it by then, freeze it in an airtight container or freezer bag. Let it sit at room temperature for a few minutes before eating so it's perfectly crunchy.
If you tried this recipe or any other recipes on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow @erinliveswhole on Instagram and tag me in any of the recipes you make so I can repost them!
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Ingredients
- 4 cups rolled oats
- 1 cup finely chopped peanuts
- ½ teaspoon salt
- ½ cup coconut sugar
- ½ cup cocoa powder
- ½ cup maple syrup
- ½ cup peanut butter
- ¼ cup coconut oil
- 1 teaspoon vanilla
- 1 cup chocolate chips or 1 chocolate bar chopped
- optional: flake sea salt on top
Instructions
- Preheat oven to 325F and line baking sheet with parchment paper
- In a large bowl, mix together oats, peanuts, and salt.
- In a saucepan, heat coconut sugar, cocoa powder, maple syrup, peanut butter, and coconut oil over medium heat. Let cook for 3 minutes or until sugar is dissolved.
- Turn off heat and add in vanilla.
- Pour saucepan mixture onto oat mixture and stir until well combined. Each oat should be coated in chocolate.
- Pour onto baking sheet and press into flat sheet. Bake for 25-30 minutes total.
- Once fully baked, top with chocolate chips immediately. Stick back in oven for 3 minutes until chips are melted. Stir granola, letting melted chocolate cover all of the granola.
- Let cool for 30 minutes before breaking apart.
- Store in pantry for up to two weeks.
- Press It Flat: After pouring the granola onto the baking sheet, press it down into an even, flat layer before baking — this is what helps it bake into satisfying clusters rather than loose crumbles.
- Top With Chocolate After Baking: Once the granola is fully baked, immediately top it with chocolate chips and pop it back in the oven for just 3 minutes to melt them, then stir so the melted chocolate coats everything.
- Let It Cool Fully Before Breaking: Resist the urge to dig in right away! Let the granola cool for a full 30 minutes before breaking it apart so it sets up properly and you get those beautiful chunky pieces.
Nutrition
Per serving. Nutrition is an estimate.
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Rate This RecipeRecipe by Erin Morrissey and Photos by The Mindful Hapa
Kiana says
Amazing - just as good if not better than Trader Joe's chocolate peanut butter granola. Will be adding to my recipe box. Thank you!!
Erin says
Hi Kiana, so happy you loved it!! 🙂
Cory says
Can you swap the coconut sugar and maple syrup for organic cane sugar? If so, what would be the amount to use?
Bit says
Just got done making two batches of this and it’s SO good. My friend has been looking at Costco for the Love Crunch and they’ve been out of it. I told her no worries I’ll look for a copycat recipe and found yours!
Do you think you could freeze it ?
Erin says
Hi, so happy you loved it so much and thanks for passing it along!! Yes, that should work if you don't think you'll use it within 2 weeks of making it.
Jennifer says
We have made this recipe dozens of times. Favourite of my teens. I no longer add the chocolate chunks, as I don’t think it needs it. Also use a bit less coconut sugar. No longer need to buy Love Crunch granola. Thanks for the recipe!!
Erin says
Hi Jennifer, so happy you love it so much and make it your own!!
Chris Janzen says
Thank you for this great recipe! We can now say goodbye to Love Crunch. Our granola will be made in Canada, by me!
Erin says
Hi Chris, so glad you loved it! 🙂
Elisa Brazell says
I love this recipe!
Erin says
Hi Elisa, so glad you loved it!!