This homemade chocolate granola recipe is lightly sweetened with honey and peanut butter then baked until golden brown.
If you know how much I love chocolate peanut butter it won’t surprise you that I’ve come up with yet another recipe with this dynamic duo!
Old fashioned oats, flax, and walnuts are tossed with a mixture of honey, oil and cocoa powder scented with cinnamon and vanilla.
Once baked, the entire dish is drizzled with melted creamy peanut butter.
While there is cocoa powder in the granola, I love to give it an added chocolate boost by tossing in mini chocolate chips at the end. Pro Tip: Let the granola cool slightly before stirring in chocolate chips otherwise they will melt right away.
Not a fan of walnuts? No problem. This granola recipe is very versatile so use any type of nut you have on hand such as pecans, almonds or cashews! Can you use maple syrup instead of honey? Absolutely!
Frequently asked questions:
How long does chocolate granola last?
This granola will last up to 10 days in an air-tight container.
What toppings are good with granola?
We love serving it over plain Greek yogurt or sprinkling it on top of vanilla ice cream for a special treat.
Your spoon is waiting.
Chocolate Peanut Butter Granola
- Pre-heat oven to 300 degrees and line a large baking sheet with foil. Spray with cooking spray.
- In a large bowl, whisk together: oil, honey, cocoa powder, cinnamon, vanilla and salt. Stir in oats, flax seed and walnuts then spread in an even layer on baking sheet. Bake until golden brown and toasted, about 25-30 minutes.
- While granola is baking, melt peanut butter in a glass bowl in microwave until thin and creamuy, about 30-45 seconds.
- When granola comes out of the oven, place in a large bowl. Drizzle with melted peanut butter and toss well. Let cool, about one hour, before tossing in chocolate chips (if you wish.)
Want more delicious breakfast recipes? Check out my Pinterest board!