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Macro-Friendly Peanut Butter Chocolate Chip Granola

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Breakfast, Recipes, Snacks

Making your own granola at home has never been easier or more delicious! Our Macro-Friendly Peanut Butter Chocolate Chip Granola is an easy way to save money and make a healthier, homemade granola.

Macros & Nutrition Information

Serving Size: 1/12 of recipe (~¼ cup)

MacrosNutrition
Calories178
Protein5.5g
Carbs19.2g
Fat10g

Macro Friendly Peanut Butter Chocolate Chip Granola

Tami Smith
If you've never made your own granola from home before, here's your sign to do so! Our macro-friendly Peanut Butter Chocolate Chip Granola is not only simple to make, it's healthier and more budget-friendly than store-bought granola.
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Snack
Cuisine American
Servings 10
Calories 178 kcal

Equipment

  • 1 Mixing bowl
  • 1 Whisk or fork
  • Measuring cups and spoons
  • 1 baking sheet
  • 1 Parchment paper or silicone baking mat
  • 1 Spatula or wooden spoon
  • 1 Oven
  • 1 Cooling rack (optional)
  • 1 Airtight container for storage

Ingredients
  

  • ¼ cup natural peanut butter
  • ¼ cup sugar free maple syrup
  • 2 tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • 3 cups rolled oats
  • 1 cup unsalted peanuts
  • Salt, pinch
  • ½ cup dark chocolate chips

Instructions
 

  • Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
  • In a mixing bowl, combine peanut butter, maple syrup, melted coconut oil, and vanilla extract. Whisk or stir well until the mixture is smooth and well combined.
  • Add rolled oats, peanuts, and a pinch of salt to the peanut butter mixture. Mix everything together until the oats and peanuts are evenly coated.
  • Spread the granola mixture evenly on the prepared baking sheet. Press it down gently with a spatula or the back of a spoon to create clusters.
  • Place the baking sheet in the preheated oven and bake for 10 minutes. Remove pan and toss granola to ensure even browning. Place the pan back into the oven and bake for another 10 minutes until the granola turns golden brown and crispy.
  • Once the granola is done, remove it from the oven and let it cool completely on the baking sheet.
  • Once the granola has cooled, sprinkle dark chocolate chips over the top.
  • Transfer the Peanut Butter Chocolate Chip Granola to an airtight container for storage. It can be kept at room temperature for up to two weeks, or you can store it in the refrigerator for longer shelf life. Enjoy!

Notes

  • The sweetness of this granola recipe can be adjusted to your liking. If you prefer a sweeter granola, you can increase the amount of sugar-free maple syrup or add a small amount of your preferred sweetener. Conversely, if you prefer a less sweet granola, you can reduce the amount of sweetener used.
  • To keep the granola fresh and maintain its crunchiness, store it in an airtight container at room temperature for up to two weeks.
  • Nutrition information may vary depending on brands and ingredients used.

Nutrition

Calories: 178kcalCarbohydrates: 19.2gProtein: 5.5gFat: 10g
Keyword high protein, macro friendly
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