Peanut Butter–Chocolate Chip Granola

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: servings

Course: Breakfast, Snack

Author: Heather Nicholds

Using peanut butter as the base for this granola creates an amazing flavor and also makes it oil free. You can easily add more or different nuts, seeds, or dried fruits, such as chopped dates or apricots. The granola bakes almost like a cookie—pull it out of the oven halfway if you prefer a softer texture.

Ingredients

1/2 cup peanut butter, cashew or almond butter, sunflower seed butter, or coconut butter
1/2 cup maple syrup, or simple syrup
1 teaspoon vanilla extract, optional
1/4 cup water, plus more as needed
4 cups rolled oats
1/3 cup whole grain flour
1/4 cup flaxseed, ground
1/2 cup non-dairy chocolate chips, or raisins

Instructions

Preheat the oven to 350°F.
In a medium bowl, stir together the peanut butter, maple syrup, and vanilla (if using). Add the water, stirring to combine until smooth.
On a large rimmed baking sheet, combine the oats, flour, and flaxseed. Toss to mix.
Drizzle the peanut butter–syrup mixture over the oat mixture and toss to combine. Sprinkle with cold water, as needed, to fully moisten. Press the granola onto the baking sheet so it sticks together. Bake for 20 to 25 minutes, until it starts to brown around the edges.
Remove from the oven and break the granola into chunks. Add the chocolate chips. Bake for 5 minutes more. Cool and store in airtight bags or containers.

Notes

When choosing chocolate chips or dark chocolate, check the ingredients for milk fat or butter fat. Sometimes dark chocolate is made with these ingredients, which means it’s
not vegan.

Nutrition