Chocolate Peanut Butter Granola

Breakfast at a Glance

• Prep Time: About 1 hour (and cooling time) but mostly hands off
• Planning Ahead: Make it completely ahead of time
• Morning Effort: Pour over yogurt and enjoy!
• Protein: 10g (Have it over Greek yogurt to increase)
• Fiber: 6g (serve alongside berries to add more)

Nessy's Note

So not to brag, but I mastered the art of homemade granola (like this chai spice granola) over 12 years ago. And I haven't gone back to store-bought since.

Because it is so much better! You need less than 10 minutes hands on and compared to most store-bought brands, it has more clusters (especially when you use my tricks below!) and contains more wholesome ingredients.

But most importantly, it tastes so much better! And you can make all sorts of flavors at home. And while I have experimented with dozens of versions, this chocolate peanut butter one might just be my favorite yet!

P.S. If you're as much of a fan of the PB + Chocolate combo as I am, you also need to try this peanut butter cup oatmeal!

• Rolled Oats- I recommend using large flake (a.k.a. old fashioned oats) but quick oats will work as well although the texture is slightly different.
• Peanut Butter- This helps with binding (and eliminates the need for adding oil) as well as brings the peanut butter flavor. I used natural style chunky peanut butter (like I do for Peanut Butter Avocado Toast) but any peanut butter should work. If you use a shelf stable version, melt it before so that it is easier to stir in.
• Ground Flaxseed- Not only does this add a bit of protein, fiber + omega-3s, it also helps to bind the granola to make it extra chunky.
  • Substitution: You can leave it out if needed and add an additional ¼ cup of oats or use ¼ cup of chia seeds instead.
• Maple Syrup- A liquid sweetener is essential for binding.
  • Substitution: Honey also works well.
• Egg White- An egg white helps to ensure extra clusters. If you need the recipe to be egg free, you can omit it.
• Sea Salt- A pinch balances out the sweetness and brings out the flavors.
• Cocoa Powder- For the chocolate flavor.

My Notes for the Best Homemade Granola

• Include an egg white. This is my "secret" ingredient for extra binding in order to make granola with lots of clusters.
• Do not flip the granola during cooking. This is also key to chunky granola because stirring while it cooks breaks up potential clusters. Bake it at a low temperature, rotate the pan but do not stir or flip the granola.
• Allow the granola to cool completely. By far the most important tip (but hardest part!). It is essential to cool your homemade granola completely to allow the chunks to set.

More Oatmeal Breakfast Recipes...

• Breakfast Berry Crisp
• High Protein Frozen Toaster Waffles