Peanut butter and chocolate are a classic pairing — rich, comforting and downright addictive. If you love those flavors together, this peanut butter granola with chocolate chips and shredded coconut is a must-try. It transforms simple morning oats into a breakfast that tastes like dessert while still being wholesome and customizable.
Homemade granola is easy to adapt: you can boost protein, dial back sweetness, or change the texture to your preference. For me, anything with peanut butter is a winner, and adding chocolate chips felt essential. To make the flavor profile more interesting, I stirred in sweetened shredded coconut — it adds chew and a tropical hint that complements the peanut-chocolate combo.
This granola relies on a few simple ingredients that come together quickly:
- Peanut butter
- Chocolate chips
- Shredded sweetened coconut
- Honey (or maple syrup for a vegan version)
- Rolled oats
- Coconut oil
Vanilla and a touch of cinnamon are optional but recommended — they round out the flavors. While baking, stir the granola every 10 minutes so it browns evenly. It may seem soft when you first remove it from the oven; let it cool at room temperature for about 45–60 minutes and it will crisp up.
If you prefer a crunchier, less sweet granola, reduce the peanut butter and honey slightly. Note: this recipe uses rolled oats — quick oats will not give the same texture.
Finding rolled oats can be tricky in some places; if you have sources for rolled oats in Delhi, those tips would be appreciated for fellow bakers.
Method
Line a baking sheet with parchment paper or a silicone mat and set aside. Preheat the oven to 325°F (160°C).
In a bowl, whisk together the rolled oats and cinnamon. Set aside.
In a small saucepan, combine the peanut butter, honey (or maple syrup), vanilla extract and coconut oil. Warm over medium heat, stirring constantly until the mixture is smooth and fully combined.
Pour the warm peanut butter mixture over the oats and stir until the oats are evenly coated. Spread the coated oats in a single layer on the prepared baking sheet.
Bake at 325°F for about 30 minutes, stirring and flipping the granola every 10 minutes so it browns evenly. After baking, remove the sheet and allow the granola to cool completely (about 45–60 minutes). When cool, add the chocolate chips and shredded coconut, then mix gently to distribute.
Enjoy the granola as a snack, sprinkle it over yogurt, or serve with milk for breakfast. Store cooled granola in an airtight container to preserve its crunch.
Notes and substitutions:
- For a less sweet, crispier granola, reduce the peanut butter and honey to 1/3 cup each.
- Adjust chocolate chips and shredded coconut to taste — add more if you love extra chocolate.
- Do not substitute rolled oats with quick oats; rolled oats give the ideal texture.
- To make this recipe vegan, swap honey for maple syrup.
Peanut Butter Chocolate Chip Granola With Coconut
Ingredients
- 3.25 cups rolled oats
- ½ cup peanut butter, creamy
- ½ cup honey
- 3 tablespoons coconut oil
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon powder
- ⅓ cup chocolate chips
- ⅓ cup shredded coconut, sweetened
Instructions
-
Line a baking sheet with parchment paper or a silicone mat.
-
Preheat oven to 325°F (160°C).
-
Whisk rolled oats and cinnamon together in a bowl and set aside.
-
In a saucepan combine peanut butter, honey (or maple syrup), vanilla and coconut oil. Warm over medium heat, stirring until smooth.
-
Pour the peanut butter mixture over the oats and stir until fully coated.
-
Spread the mixture in an even layer on the prepared baking sheet.
-
Bake for about 30 minutes, stirring every 10 minutes so the granola browns evenly.
-
Remove from the oven and cool completely for 45–60 minutes.
-
Once cool, stir in the chocolate chips and shredded coconut. Store in an airtight container.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Peanut Butter Chocolate Chip Coconut Granola
