These Peanut Butter Chocolate Granola Clusters make a great breakfast, afternoon snack, or healthy dessert. Pair these with almond milk or yogurt, or simply eat these with your hands!
It’s moving week, which means our apartment looks a little chaotic. And while we are quickly running low on food, I had all the ingredients I needed to make some granola clusters. These Peanut Butter Chocolate Chunk Granola Clusters are the perfect snack (a.k.a. moving fuel.) These are great for breakfast too, with almond milk or yogurt.
Ingredients
- Peanut Butter: This recipe calls for creamy peanut butter. It incorporates really well with the other liquid ingredients.
- Maple Syrup: Maple syrup acts as the sweetener here, in addition to the chocolate chunks that are added after baking.
- Coconut Oil: Peanut butter has plenty of fat, however, to achieve a perfect “cluster” I did add a small amount of additional fat from the coconut oil.
- Oats: Of course you need oats in order to make granola. Old-fashioned rolled oats are the oats of choice for this recipe.
- Chocolate Chunks: The chocolate chunks are added after baking so that they can still hold their shape. Otherwise, they would melt into the other ingredients and make a granola mess.
- Nuts: Adding the additional nuts is optional. I like the added crunch they bring, in addition to added protein. I also had some nuts to use up, so I did a blend of chopped pecans and walnuts in my batch.
How to make these Peanut Butter Chocolate Granola Clusters:
- Preheat your oven to 350 degrees F. Line a sheet tray with a silpat or parchment, set aside.
- In a large bowl, combine the oats and nuts (if using.)
- In a small saucepan over low to medium low heat, stir together the peanut butter, maple syrup, and coconut oil. Heat only until melted. Once melted, remove from heat and pour over oats. Using a rubber spatula, stir mixture until everything is well coated and incorporated.
- Pour the oat mixture onto your prepared tray. With your hands (and a sheet of wax paper) or a spatula, flatten and press the granola down into a tight rectangle. The key here is to press everything together as much as you can, almost like a giant granola bar. This process is what is going to give you those lovely clusters of granola.
- Bake in the oven for 15 minutes. Rotate the tray and bake for approximately 12 to 15 minutes more. Remove from the oven and allow to cool for about 10 minutes. Sprinkle with the chocolate chunks and allow granola to cool. For quicker cooling, you can place the tray in the refrigerator.
- Once cooled, break into clusters. You may have some bits that break off.
*These clusters should stay fresh for about 5 to 7 days in an air-tight container.
You may also like:
- Chocolate Coconut Pecan Granola Clusters
- Coconut Cranberry Granola Clusters
- Pumpkin Spice Granola Clusters
- Maple Pecan Granola Clusters
These Peanut Butter Chocolate Granola Clusters make a great breakfast, afternoon snack, or healthy dessert. Pair these will almond milk or yogurt, or simply eat these with your hands. Whatever way you choose to enjoy these granola clusters, I hope they bring you joy. Comment below if you make them!
Peanut Butter Chocolate Granola Clusters
These granola clusters make a great breakfast, afternoon snack, or healthy dessert. Pair these with almond milk or yogurt, or simply eat these with your hands.
Ingredients
- 3½ cups old-fashioned rolled oats
- ½ cup chopped pecans or walnuts (optional)
- ½ cup creamy peanut butter
- ¼ cup coconut oil
- ⅓ cup maple syrup
- ½ cup semi-sweet chocolate chunks
Instructions
- Preheat your oven to 350° F. Line a sheet tray with a silpat or parchment, set aside.
- In a large bowl, combine the oats and nuts (if using.)
- In a small saucepan over low to medium low heat, stir together the peanut butter, maple syrup, and coconut oil. Heat only until melted. Once melted, remove from heat and pour over oats. Using a rubber spatula, stir mixture until everything is well coated and incorporated.
- Pour the oat mixture onto your prepared tray. With your hands (and a sheet of wax paper) or a spatula, flatten and press the granola down into a tight rectangle. The key here is to press everything together as much as you can, almost like a giant granola bar. This process is what is going to give you those lovely clusters of granola.
- Bake in the oven for 15 minutes. Rotate the tray and bake for 12 to 15 minutes more. Remove from the oven and allow to cool for about 10 minutes. Sprinkle with the chocolate chunks and allow granola to cool. For quicker cooling, you can place the tray in the refrigerator for 30 minutes to an hour.
- Once cooled, break into clusters. You may have some bits that break off. These clusters should stay fresh for about 5 to 7 days in an air-tight container.
Tried this recipe?Tag your photo #sugarylogic or @sugarylogic
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