Baking · Breakfast · Chocolate · Granola

Peanut Butter Chocolate Chip Granola

 Peanut butter and chocolate chip granola. The perfect mix of sweet ‘n’ salty flavour. If you love peanut butter, then this granola recipe is for you! 

Peanut butter granola has to be one of my favourite breakfast recipes. PB + chocolate = amazing flavour combo! I have always loved making my own granola – when it’s homemade you know exactly what’s gone into it and you can easily control the sugar levels. It’s also a super fun activity baking your own. Plus, because of the chocolate chips, this granola definitely feels like you’re eating dessert for breakfast!

Ever since I shared this delicious vanilla almond granola, I’ve been hooked on creating and testing out new granola recipes. So many granola recipes, so little time!

The granola requires just a handful of ingredients, it’ll take you 30 minutes at tops to bake and makes a great breakfast treat any day of the week! You know it’s SO good because it even coerces me to get out of bed in the morning, which is usually a very hard thing to do! The granola makes a great snack too, you could easily add a handful of M&M’s or some roasted peanuts to the mix.

The recipe couldn’t be any simpler or easier to prepare. To start toss together oats and sugar. I also like to add a couple of tablespoons of brown sugar to this granola, I find it adds a yummy caramel flavour and gives the granola a slightly crunchy texture. Then all you need to do is melt together peanut butter, oil, honey/maple syrup and vanilla. Once melted, pour it over the oats and stir to coat. Spread out on a large baking tray and then bake until golden. I told you it was easy!

Once the granola is cooled I really like adding about a packet (100g / 1/2 cup of chocolate chips – I prefer adding dark chocolate chips or sometimes I even cut up chunks of chocolate if that’s what I have in my store cupboard.


300g (3 cups) jumbo rolled oats

2 tablespoons dark or light brown sugar (optional)

60ml (1/4 cup) oil – I use rapeseed oil

125g (1/2 cup) smooth or crunchy peanut butter

125ml (1/2 cup) honey or maple syrup

1 teaspoon vanilla extract

100g (1/2 cup) milk or dark chocolate chips


1. Preheat oven to 150°C / 130°C Fan / 300°F / Gas Mark 2. Line a large baking sheet with baking parchment or a silicone baking mat.

2. In a large mixing bowl toss together the oats and brown sugar (if using).

3. In a small saucepan, on a medium heat melt together the oil, peanut butter and maple syrup/honey and vanilla. Don’t boil or get this mixture too hot.

4. Pour the melted peanut butter mixture over the oats and mix to combine. Make sure all the oats are completely moistened. Spread the mixture out over the baking sheet and bake for 35 minutes – stirring every 10 minutes or so. Once the granola is cooked it will be soft and lightly golden and toasted.

5. Leave the granola on the tray to cool. As it cools it will get crisp. Once completely cool, mix through the chocolate chips. Store in an airtight container or jar. Granola will keep for up to two weeks. Great eaten by the handful or served with milk or yoghurt.


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Baking · Breakfast · Granola

Vanilla Almond Granola

 Sweet vanilla and almond combine with a touch of cinnamon spice and maple flavour in this crunchy homemade granola! 

I’m the biggest fan of granola! I love it so much that I’m sure there isn’t a time when I’m not in the kitchen experimenting and coming up with a new granola recipe. The list of my favourite granola recipes is never-ending and I am more than happy to share my latest granola creation with you.

This vanilla almond granola creation is inspired by my basic homemade granola recipe, but this time I replaced some of the oats with flaked/slivered almonds.

Whilst baking the flavour from the cinnamon, maple and vanilla combine and will fill your kitchen with an amazing aroma. Don’t be alarmed as my recipe calls for one full tablespoon of vanilla to be added. The reason for this is nothing more than the fact I just I love vanilla and I really wanted to be able to taste it in this granola. If you’re not so keen you can adjust the amount of vanilla to your own taste by adding a little less than the recipe states.

It’s also optional to add some cinnamon to the granola mix, cinnamon is one of those ingredients that can transform any bake and I love adding it to any bake from cake and cupcakes to cookies and now granola! I wouldn’t say you can even taste the cinnamon that much, I only add half a teaspoon so it doesn’t overpower the other ingredients and acts as a subtle background flavour in this granola.

Vanilla Almond Granola before baking

You can customise this granola to your own taste by adding chia seeds or flaxseed for added goodness. Moving onto toppings, my favourites are sliced banana and strawberries, you could add anything from dried fruit like apricots or dates or simply enjoy it with milk or Greek yoghurt for a protein-packed breakfast that’ll certainly power you through your morning at work!

I don’t just eat this granola for breakfast, I’ve also been enjoying granola parfait for dessert during the summer and it’s my favourite to enjoy when fresh berries like strawberries and raspberries are in season. The layers of fruit, granola and yoghurt work really well paired together!

Whilst the granola was baking the aromas it created in my kitchen were amazing – I knew I was onto a winning recipe!


200g (2 cups) old-fashioned/rolled oats

100g (1 cup) flaked or slivered almonds

1/2 teaspoon ground cinnamon (optional)

75ml (5 tablespoons) honey or maple syrup

75ml (5 tablespoons) vegetable oil

1 tablespoon vanilla extract


  1. Preheat oven to 150°C / 130°C Fan / 300°F / Gas Mark 2.
  2. Weigh the oats out into a large mixing bowl along with the almonds and mix together with the cinnamon (if using).
  3. In a small saucepan gently heat together the maple syrup, oil and vanilla until warmed. Don’t boil this mixture.
  4. Stir together the maple syrup mixture with the oats until all the oats are moistened. Spread the granola out onto a large baking tray and bake for 15 minutes. After 15 minutes, give it a stir and return the granola to the oven for a further 15 minutes. After the second lot of 15 minutes is up, again remove the granola from the oven and give it a stir. Pop the granola back in the oven for another 15 minutes more to finish baking. (Granola will have baked for a total of 45 minutes before it’s ready.)
  5. Once the granola is baked, take it from the oven and leave it to cool. As it cools it will get crisp. This granola will store in an airtight container for up to 2 weeks.

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