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Snack recipe · from the recipe book

Peanut Butter Toasted Coconut Chocolate Granola

Loose, crisp oats coated in nutty peanut butter and honey, with deeply toasted coconut, crunchy peanuts and pockets of dark chocolate.

Peanut Butter Toasted Coconut Chocolate Granola

Ingredients

  • 1¾ cups150 gOld-fashioned rolled oats
  • ⅓ cup45 gDry-roasted peanuts, unsaltedroughly chopped
  • ½ cup40 gSweetened shredded coconut
  • 2½ tbsp40 gPeanut butter, no salt added
  • 2½ tbsp50 gHoney
  • 1 tbsp15 gCanola oil
  • 1 tsp4 gVanilla extract
  • ¼ tsp1.5 gSalt
  • ¼ cup40 gSemisweet chocolate chipsroughly chopped

Steps

  1. Preheat the oven to 325°F (165°C) and line a rimmed baking sheet with parchment.
  2. In a small saucepan over low heat, warm the peanut butter, honey and canola oil, stirring until smooth and runny, about 2 minutes. Take off the heat and stir in the vanilla and salt.
  3. In a large bowl, toss the oats with the chopped dry-roasted peanuts.
  4. Pour the warm peanut butter mixture over the oat mixture and stir until every flake is coated.
  5. Spread the granola thinly on the baking sheet and bake for 12 minutes.
  6. Stir the granola well to break up any clumps, then sprinkle the shredded coconut over it and stir it in.
  7. Bake 8 to 10 minutes more, until the coconut is golden and the oats smell toasty, watching closely so the coconut does not scorch.
  8. Let the granola cool completely on the pan, about 30 minutes, stirring once or twice as it cools to keep it loose.
  9. Once fully cool, toss in the chopped chocolate chips. Store airtight at room temperature for up to 2 weeks.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Check labels: Dairy-free when you buy semisweet chocolate chips made without milk.

Contains: Peanuts. Some brands contain milk, gluten, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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