Peanut Butter + Chocolate Chip Granola
Recipe type: Breakfast, Vegan
Prep time: 
Cook time: 
Total time: 
Serves: Serves: 4-6
  • 2 cups rolled oats
  • 1 cup desiccated coconut
  • ½ cup peanut butter, crunchy or smooth
  • ¼ cup maple syrup
  • ½ cup chocolate chips, I use Organic Times Dark Chocolate Drops
  • Almond milk, or plant-based milk of choice, to serve
  1. Preheat oven to 180ºC (356ºF) and line a large flat baking tray with parchment paper, set aside.
  2. In a large mixing bowl, combine oats and coconut, mix well.
  3. In a small pot over low heat, add peanut butter and maple syrup. Stir gently over the low heat until peanut butter turns smooth and combines well with the maple syrup. Remove from heat.
  4. Pour peanut butter mixture over oats and using a wooden spoon, mix the wet into the dry, you may want to get your hands stuck in there for this step. Mix until well combined and oats are coated.
  5. Spread granola mixture out onto prepared tray.
  6. Bake for 15-20 minutes or until toasted and golden, making sure it doesn’t burn. Stirring granola half way through cooking to ensure even roasting.
  7. Remove from oven and set aside to cool down, approx. 20-30 minutes before adding the chocolate chips.
  8. Once cooled down, sprinkle over chocolate chips and stir through, leaving chunks of granola still intact.
  9. Serve with milk or store in an airtight glass jar for later.
Store granola in an airtight container or a glass jar, such as a mason jar, in the pantry, for up to 2 weeks.
Recipe by Wholesome Patisserie at