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granola in a glass jar.

Peanut Butter Chocolate Granola

Liv King
This peanut butter chocolate granola is the perfect sweet treat! Great on banana ice cream, yogurt, or even just straight from the jar!
5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Breakfast


  • 3 cup Rolled Oats
  • 1/3 cup No Sugar Added Peanut Butter
  • 2 tbsps Olive Oil or Coconut Oil
  • 1/2 cup Maple Syrup
  • 2 tbsps Cocoa Powder
  • 3/4 cup Sliced Almonds
  • 1/2 cup Chopped Pecans
  • 1/2 cup Unsweetened Coconut Shreds
  • Pinch of Salt
  • 1/2 cup Mini Vegan Chocolate Chips


  • Pre-heat oven to 350 degrees.
  • Whisk together peanut butter, oil, and maple syrup together in a large bowl until well combined. Next, add cocoa powder and a healthy pinch of salt. Whisk again. 
  • Add oats, almonds, pecans, and coconut shreds and mix until well combined and is completely coated.
  • Line a baking sheet with parchment paper and evenly spread granola and mat down with your spatula. This will create some large clusters of granola. 
  • Bake for 15 minutes. Lightly flip with spatula. Bake for 15 more minutes. 
  • Add chocolate chips to warm granola and toss. Let cool completely on baking tray. It will be slightly soft when coming out of the oven but becomes crunchy as it cools. 
  • After completely cooled, store in sealed jars for up to a month. I recommend storing in the fridge. 
Did you make this recipe?Leave a comment down below or tag @livveganstrong on instagram.