You can whip up this really easy Peanut Butter Chocolate Granola in thirty minutes and have breakfast done and dusted for the next week. It’s a simple breakfast recipe but it also makes for a tasty snack or a crunchy topping for yogurt, ice cream or chia pudding.
While this is not, technically, a “recipe for one”, this peanut butter chocolate granola is a perfect recipe for the single person’s pantry – especially if you’re a big fan of the peanut butter and chocolate flavour combo. (like me!) I’ve been tweaking this recipe for months trying to match my favourite store bought granola. I’m finally happy with it!
It’s easy to make – if you can stir stuff, you can make granola. It’s vegan – but you don’t need to be vegan to eat it.
It doesn’t make a huge batch – it’s about the same amount that you’d find in a store bought bag of specialty granola – but it stores well for weeks in an air tight container.
Delicious Ways to Eat Peanut Butter Chocolate Granola
Here’s some delicious way to eat this tasty vegan granola:
- on its own with your favourite milk – it makes the milk all chocolate-y! (the peanut butter flavour is also great with some sliced up bananas added in too!)
- add it to your breakfast chia pudding or your morning fruit and yogurt
- top off your favourite ice cream or dessert pudding for some added chocolate crunch
- mix it with additional nuts and dried fruit for a DIY trail mix to take on long walks or hikes
I’m going to be trying this as a muffin topper and add it into my next bread pudding as well. I’ll let you know how that turns out!
If you’re eating this straight up with milk for breakfast, count on 1/3 – 1/2 cup per serving. 1/2 cup is a generous serving – especially if you add in fruit.
If you’re using it as a topper for your morning chia pudding or a yogurt fruit parfait, then 1/4 cup is the perfect amount. It will give your breakfast some extra crunch and texture. This goes really well as a topper for my Single Serve Chocolate Chia Pudding recipe.
However you decide to eat it, this batch should make enough to last a week if you eat it every day. I usually go through a batch every 2-3 weeks.
Tips For Making This Peanut Butter Chocolate Granola
I love the flavour of molasses (it’s delicious in chai!) but if it’s not for you, omit it and add an extra tablespoon of maple syrup.
If you use natural peanut butter it can be really hard to stir. Just warm it up in the microwave for 15 seconds. No microwave? Take it out of the fridge and let it sit at room temp for a while to soften up.
You can use slivered almonds in place of the peanuts. I often use both.
Be careful not to let your granola burn – it can happen in seconds! As it starts to brown around the edges give it a gentle stir so you don’t disturb the clumps too much and start checking it regularly. To test if your granola is done, take a small spoonful out of the pan and let it cool on the counter. If it gets crispy and crunchy when it’s cool, it’s done and you can remove it from the oven.
Easy Peanut Butter Chocolate Granola
- 2 tbsp maple syrup
- 1 tbsp molasses
- 3 tbsp smooth peanut butter
- 1/4 cup canola or sunflower oil
- 1 tsp water
- 1/2 tsp vanilla extract
- 2 tsp cocoa powder
- 2 1/2 cups old fashioned rolled oats
- 3 tbsp brown sugar firmly packed
- 1/2 tsp salt
- 1/3 cup chopped whole peanuts
- 1/4 cup semi-sweet chocolate chips
- Preheat your oven to 350F and prep a baking sheet by lining it with a slicone baking mat or parchment paper
- In a large bowl stir together the maple syrup, molasses, peanut butter, oil, water, vanilla and cocoa powder until smooth
- Stir in the oats, brown sugar, salt and peanut until they are well mixed and coated by the liquid mixture
- Spread the mixture evenly on your baking sheet and bake for about 20 minutes, checking regularly after the 10 minute mark to make sure the edges aren't browning too quickly. If they are, give the granola a gentle stir (to try and keep the clumpiness!). Be careful not to burn your granola.
- Remove from the oven and let cool completely on the baking sheet. Once cooled, stir in the chocolate chips.
- Store in an airtight container for up to a month
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