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Chunky and crunchy peanut butter granola with honey, toasted coconut, cinnamon, and mini dark chocolate chips forming clusters perfect for breakfast or snacks.

Ingredients

Scale
  • 4 cups small flake rolled oats
  • 1 cup shredded coconut
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup creamy peanut butter
  • ½ cup runny honey
  • 2 tablespoons oil (plus up to 2 tablespoons more if needed)
  • 1 tablespoon vanilla extract
  • ½ cup mini dark chocolate chips

Instructions

  1. Preheat oven to 320°F (160°C) and line two rimmed baking sheets with parchment paper.
  2. Spread 4 cups small-flake rolled oats evenly on a rimmed baking sheet and toast in the oven for 10 minutes until golden and fragrant.
  3. In a large bowl, combine 1 cup shredded coconut, ½ teaspoon ground cinnamon, and ¼ teaspoon salt; add the toasted oats and stir gently to combine.
  4. In a small saucepan over medium-low heat, warm ½ cup creamy peanut butter, ½ cup runny honey, 2 tablespoons oil, and 1 tablespoon vanilla extract until smooth and pourable, stirring without overheating.
  5. Pour the warm peanut butter mixture over the oat mixture and stir gently until evenly coated; if too dry, add oil 1 tablespoon at a time up to 2 tablespoons.
  6. Divide the mixture evenly between the two prepared baking sheets and spread into even layers, pressing lightly if larger clusters are desired.
  7. Bake for 15-20 minutes, checking after about 12 minutes and rotating the pans halfway through until golden and toasty.
  8. Remove trays from oven and immediately sprinkle ½ cup mini dark chocolate chips over hot granola without stirring.
  9. Let granola cool completely (about 30-60 minutes) to allow clusters to form, then break into chunks.

Notes

Do not skip toasting the oats for richer flavor and crispiness., Warm the peanut butter mixture gently over medium-low heat to avoid clumping., Mix while warm so the peanut butter coating is smooth and sticky; add oil if mixture dries out., Sprinkle chocolate chips on top after baking to allow melting and setting into clusters., Use two baking sheets to spread granola thin for even baking and crispness., Let granola cool fully before breaking up to maintain clusters and crunch., Store cooled granola in airtight containers at room temperature for up to one week or freeze for up to two months., To refresh crunchiness, warm granola in a 300°F (150°C) oven for 5-8 minutes and cool completely., Nuts or seeds may be added with dry ingredients before baking; dried fruit should be added after baking and cooling.

Nutrition

Find it online: https://sweetandsupper.com/chocolate-chip-peanut-butter-granola-recipe/