Crunchy Chocolate Peanut Butter Granola

The classic flavor combination of chocolate and peanut butter make this granola as comforting as it is crunchy. Sweet, salty, and what afternoon snack dreams are made of.

  • Author: Leanne Ray, MS, RDN
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 2 hours
  • Yield: 8 servings 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan


  • 1.5 cups rolled oats
  • 2 Tbsp unsweetened cacao powder
  • 1/8 tsp kosher sea salt
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp natural salted peanut butter
  • 2 Tbsp maple syrup
  • 1/2 tsp vanilla extract
  • 1/4 cup unsalted peanuts
  • 1/4 cup bittersweet chocolate chips (70%)
  • optional: flaky salt to finish


  1. Preheat oven to 300 degrees. Line a sheet pan with parchment paper and set aside.
  2. Add oats, cacao powder and sea salt to a large bowl and mix until well combined.
  3. Add oil, peanut butter, maple syrup and vanilla to a liquid measuring cup. Heat for 30 seconds and stir well with a fork.
  4. Pour the the liquid ingredients into the dry and stir until mixture evenly coats the dry ingredients. Transfer to the sheet pan and bake for 45 minutes, turning pan once halfway through.
  5. Once the granola is done baking, remove pan from oven and top with a pinch of flaky sea salt (not necessary but totally delicious!). Let cool completely.
  6. Add peanuts and chocolate chips and toss everything together. Store in an airtight container for up to one week, or in the freezer for up to one month.
  7. Best served with plain Greek yogurt or milk!



  • The equipment section above provides affiliate links to things I use often in my kitchen and love.
  • Cacao powder and cocoa powder can be used interchangeably here as long as whatever you use is unsweetened (important).
  • If you can’t find bittersweet chocolate chips (or don’t like them), sub whatever you like! Just know that the sweetness level will change.


Keywords: oat recipes, vegan granola, bittersweet chocolate