Peanut Butter Chocolate Chip Granola Ready in 30 Minutes

This peanut butter chocolate chip granola is proof that homemade granola doesn't need to be complicated. With pantry-friendly ingredients, a little mixing, and about 20 minutes in the oven, you can have a batch ready for breakfasts and snacks.

Prep Time10

Cook Time22

Total Time32

Course: Breakfast, Snack

Cuisine: American

Keyword: afterschool snack, breakfast recipe, brunch recipe, easy recipe

Servings: servings, 4 cups

Calories: 307kcal

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Kitchen Essentials

food storage jars

Clean quart jars with lid.

Ingredients

2 1/2 Cups Old-Fashioned Rolled Oats
1/3 Cup Honey
1/4 Cup Butter melted
1/4 Cup Brown Sugar packed
1/2 Teaspoon Vanilla Extract
1/4 Teaspoon Salt
1/2 Cup Mini Chocolate Chips
1/4 Cup Roasted Sunflower Seeds or any kind of seed/roughly crushed nuts, dried fruit, optional add-ins
2 Tablespoons Creamy Peanut Butter

Instructions

Preheat your oven to 325°F (163°C).
Line a baking pan with parchment paper. I used a 9 x 9 inch baking pan. Use a larger pan if you want crunchy granola with thinner coverage. Use a smaller pan if you want thicker, chewier clusters. The depth of your granola layer directly controls the texture
Mix the rolled oats and salt in a bowl.
2 1/2 Cups Old-Fashioned Rolled Oats, 1/4 Teaspoon Salt
Whisk together the melted butter, honey, brown sugar, and vanilla extract until smooth. The mixture should look glossy and unified, not separated. If it's grainy, keep whisking. This is your glue.
1/3 Cup Honey, 1/4 Cup Butter, 1/4 Cup Brown Sugar, 1/2 Teaspoon Vanilla Extract
Pour the wet ingredients over the oats. Stir thoroughly until every single oat is coated.
Fold in the creamy peanut butter, sunflower seeds, and mini chocolate chips.
1/2 Cup Mini Chocolate Chips, 1/4 Cup Roasted Sunflower Seeds, 2 Tablespoons Creamy Peanut Butter
Press the mixture firmly into the lined pan using a spatula or a small piece of parchment paper.
Bake for 20 to 22 minutes until just lightly golden around the edges. The center might still look a little pale. That's fine. It will keep cooking as it cools. If you bake it until the center is dark, you've gone too far.
Cool for 10 minutes on the counter, then transfer the entire pan to the refrigerator. The cold sets the butter and sugar into a solid mass.
Once fully cooled, break into chunks with your hands.

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Notes

How to Know It's Done

When the granola is not, it will look soft, almost underdone, when you pull it from the oven. That's exactly what you want. The edges should be lightly golden, just starting to take on color, while the center still looks a little blonde.

Nutrition