This Peanut Butter Granola is the perfect breakfast treat. It tastes like dessert, and it’s gluten-free, dairy-free, vegan, refined sugar-free, and absolutely delicious!
It’s no secret chocolate and peanut butter are my favorites. I drone on and on about it frequently enough, so I was surprised at myself that I hadn’t created a chocolate peanut butter granola recipe yet.
Don’t worry, all has been resolved and Bakerita now has a kick butt chocolate peanut butter granola recipe (if I may say so myself). Keeping in fashion with most the other granolas I have posted on Bakerita, this one is totally gluten-free, refined sugar-free, dairy-free, and vegan. It sure doesn’t taste like it though!
This granola is rich and chocolatey. The cocoa-peanut butter-maple mixture thickly coats the oats, nuts, and coconut and bakes up crunchy, crumbly, and super delicious. When the granola is taken out of the oven, fold in some chocolate chunks and let it get all melty. The result is the ultimate granola to eat when all you want is dessert.
It has a rich chocolate flavor with a peanut buttery hint that gets amplified by the roasted peanuts, which are super crunchy. I added sliced almonds and coconut because I love the textures, but you can substitute with any kind of nut or seed or even more oats if you want.
Luckily, it’s also healthy enough for breakfast. My breakfast of choice is berries, homemade granola, and yogurt. Recently though, my stomach has been bothering my a bit when I eat dairy. So instead, I’ve been enjoying this with Silk Dairy Free. It’s a yogurt alternative made of cultured soy and it’s absolutely delicious.
I’ve been so loving this because it doesn’t make my stomach hurt a bit and still tastes like yogurt. And topped with this granola…can’t go wrong. Click here for a coupon if you want to try it!
I partnered with Silk for #TopItTuesday, and I gotta say, I think this topping is pretty hard to beat. But then again, I’m a chocolate/peanut butter addict and have to top all of my breakfast parfaits with berries. What’s your favorite topping? Let me know! Enjoy :)
Thanks to Silk Dairy Free for sponsoring this post. As always, all opinions are entirely my own!
Save Print Author: Rachel Conners Serves: 5 cups Ingredients - 2 cups rolled oats (gluten-free if necessary)
- 1 cup coconut flakes
- ½ cup roasted peanuts
- ½ cup sliced almonds
- 3 tablespoons coconut oil
- 3 tablespoons cocoa powder
- ½ teaspoon salt
- ½ cup creamy peanut butter
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- 1 cup dark chocolate, chopped (see Notes)
- Preheat oven to 300°F. Line a large baking sheet with parchment paper or a Silpat baking liner.
- In a large bowl, combine oats, peanuts, almonds, and coconut flakes. In a smaller bowl, mix together remaining ingredients, except chopped chocolate, and stir until fully combined. Pour wet ingredients over dry ingredients and stir together until the dry ingredients are completely coated.
- Pour mixture onto prepared pan and spread into an even layer. Bake for about 1 hour, rotating every 20 minutes to ensure even cooking, and flipping sections of it, trying not to break it up too much.
- Remove from oven and sprinkle with dark chocolate. Stir together slightly to allow the chocolate to coat some of the granola. Cool completely. I like to press mine down a bit right when it gets out of the oven so I get chunky granola, depends on your preference.
- When it's fully cooled, store in an airtight container for up to a month, if it lasts that long!
This conversation is sponsored by Silk. The opinions and text are all mine.
Hungry for more? Check out some of my similar recipes!
Almond Coconut Butter Granola
Coconut Macadamia Nut Granola (GF, Vegan, Refined SF)
Chocolate Coconut Paleo Granola (Vegan, Gluten-Free)
Banana Coconut Granola
Chunky Chocolate Cranberry Pecan Granola (GF)
Small Serving Apple Crisp (GF, Vegan)
