Crunchy Chocolate Peanut Butter Granola

Crunchy Chocolate Peanut Butter Granola - Food & Nutrition Magazine - Stone Soup
Photo by Leanne Ray

I have to say, I couldn’t be more excited to share this recipe. This is one of those weekend projects that ended up turning out so well, I had to photograph it and make it into a post.

Since the stay-at-home order started in mid-March, I’ve taken up a new tradition of baking on Saturday mornings and have really started to look forward to it every week. So much so that I wake up early (yes, on Saturday) because I’m so excited to get started.

Some weeks I follow a recipe but other times I make something up and hope for the best. This crunchy chocolate peanut butter granola was the latter and I loved it so much that I wanted to give you a formal recipe.

The best part about this one is you don’t need anything out of the ordinary to make it.Crunchy Chocolate Peanut Butter Granola -

Crunchy Chocolate Peanut Butter Granola

Serves 8


  • 1 ½ cups rolled oats (not quick or steel cut)
  • 2 tablespoon unsweetened cacao powder
  • ⅛ teaspoon kosher sea salt
  • 2 tablespoon extra-virgin olive oil
  • 2 tablespoon natural salted peanut butter
  • 2 tablespoon maple syrup
  • ½ teaspoon vanilla extract
  • ¼ cup unsalted peanuts
  • ¼ cup bittersweet chocolate chips (70%)
  • optional: flaky salt to finish


Preheat oven to 300°F. Line a sheet pan with parchment paper and set aside.

Add oats, cacao powder and sea salt to a large bowl and mix until well combined.

Add oil, peanut butter, maple syrup and vanilla to a liquid measuring cup. Heat for 30 seconds and stir well with a fork.

Pour the liquid ingredients into the dry ingredients and stir until mixture evenly coats the dry ingredients. Transfer to the sheet pan and bake for 45 minutes, turning pan once halfway through.

Once the granola is done baking, remove pan from oven and top with a pinch of flaky sea salt (optional). Let cool completely.

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.

Best served with plain Greek yogurt or milk!

Cooking Notes

  • 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.
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Leanne Ray
Leanne Ray is a food blogger, recipe developer and freelance food photographer based in Denver. Connect with her at where she creates approachable, plant-forward recipes that satisfy.