Description
Crunchy peanut butter granola with toasted oats, coconut, and a hint of cinnamon, finished with rich dark chocolate chips. Perfect for breakfast, snacking, or topping yogurt.
Ingredients
- 4 cups small flake rolled oats
- 1 cup shredded coconut
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup creamy peanut butter
- 1/2 cup runny honey
- 2 tablespoons oil
- 1 tablespoon vanilla extract
- 1/2 cup mini dark chocolate chips
Instructions
- Preheat the oven to 320°F. Evenly spread the oats on a rimmed baking sheet and toast for 10 minutes.
- In a large mixing bowl, combine shredded coconut, cinnamon, and salt. Add the toasted oats and mix well.
- In a medium saucepan, combine peanut butter, honey, oil, and vanilla extract. Warm over medium-low heat until smooth, avoiding overheating.
- Pour the warm mixture over the dry ingredients and stir until fully combined. Add an extra tablespoon of oil if the mixture seems dry.
- Spread the granola mixture onto two lined rimmed baking sheets. Bake for 15–20 minutes until golden brown, checking frequently to prevent burning.
- Sprinkle chocolate chips over the hot granola without stirring. Let it cool completely until the chocolate hardens.
- Break into clusters and store in an airtight container for up to one week.
Notes
- Do not overheat the peanut butter mixture to avoid clumping.
- Let the granola cool completely before breaking into clusters for best texture.
- Store in a cool, dry place to keep it crisp.
- Serve with milk, yogurt, or as a snack on its own.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 9 g
- Sodium: 85 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
