TL;DR: Crunchy, peanut buttery, and studded with melty chocolate chips, this gluten-free Peanut Butter Chocolate Chip Granola bakes in about 30 minutes and makes 8 meal-prep friendly servings. Store at room temp for up to 2 weeks or freeze for 4-6 months. Keep reading for exact steps, storage, reheating, and smart swaps.
If you love the combo of peanut butter + chocolate, this Peanut Butter Chocolate Chip Granola is your new go-to. It's baked low and slow for maximum crunch, naturally gluten-free when you use certified GF rolled oats, and perfect for snacking, yogurt bowls, or late-night "healthy dessert" cravings. I make a batch on Sunday and portion it out for grab-and-go snacks all week.
Because it's hearty, fiber-rich, and easy to portion, this recipe is a stellar fit for meal prep. If you're looking for more ideas after this, browse our Snack Meal Prep Ideas or check out our Gluten-Free recipe collection for even more options.
Summarize this Recipe or Get Macros
Why You'll Love This Recipe
- Freezer-friendly: Keeps beautifully for months with the right container.
- Crunchy + peanut buttery: Baked at 275°F so the oats dry out without burning, delivering that craveable bite.
- Gluten-free + simple ingredients: Rolled oats, peanut butter, honey, vanilla, chocolate chips, and salt.
- Budget-friendly snack prep: Five minutes to mix, then the oven does the work.
- Versatile: Great by the handful, over Greek yogurt, with almond milk, or on a fruit parfait.
Ingredients
Makes 8 servings (about 1 cup each)
- 5 cups gluten-free rolled oats
- ½ cup peanut butter (I like a creamy, pourable PB; warm it slightly if thick)
- ½ cup honey
- 1 teaspoon vanilla extract
- 1 teaspoon salt (or to taste)
- ½ cup chocolate chips
Pro tip: If your peanut butter isn't easily pourable, gently warm it with the honey until smooth before mixing.
How to Make
Step 1: Prep
- Preheat oven to 275°F.
- Line a rimmed baking sheet with foil (leave an overhang to lift the granola out later) or parchment.
Step 2: Mix
- In a large bowl, stir together oats, peanut butter, honey, vanilla, and salt until the oats are evenly coated.
- Do not add the chocolate chips yet-they'll go in after baking to hold their shape.
Step 3: Bake
- Spread the mixture into an even layer on the prepared sheet.
- Bake 15 minutes, stir, then bake 15 minutes more (about 30 minutes total).
- You're looking for lightly golden edges and a dry-to-the-touch surface.
Step 4: Finish + Cool
- Fold in chocolate chips. Let cool completely before storing for maximum crunch.
- Remove from the oven and cool 10 minutes (cooling helps clusters set).
How to Store
- Room Temperature (Best): Transfer to an airtight container and keep at room temp for up to 2 weeks. Avoid the fridge-granola can pick up odors and soften.
- Freezer: Yes. Store in an airtight, freezer-safe container or zip-top bag for 4-6 months. Press out excess air. Thaw at room temp before serving.
How to Reheat or Re-Crisp
- If your granola loses crunch (hello, humid day), spread it on a sheet pan and bake at 300°F for 3-6 minutes to re-crisp. Cool completely before sealing again.
- For warm yogurt bowls, I like to toast a portion in a dry skillet for 1-2 minutes over medium heat.
Nutrition Facts (per 1-cup serving)
- Calories: 409
- Protein: 11.3g
- Carbohydrates: 62.7g
- Fat: 14.1g (Sat Fat: 3.9g)
- Fiber: 6.4g
- Sugar: 26.5g
- Sodium: 376mg
- Calcium: 47.6mg | Iron: 2.7mg | Potassium: 299mg | Vitamin A: 25 IU | Vitamin C: 0.1mg
Rolled oats are a solid source of dietary fiber, which helps with satiety and digestion, and supports overall diet quality.
Helpful Tips & Ingredient Swaps
- Yogurt topper: Serve over Greek yogurt to bump protein-an easy win for breakfast meal prep.
- Make it dairy-free: Use dairy-free chocolate chips.
- Refined sugar alternative: Swap honey for maple syrup (flavor will be a touch darker and more caramelly).
- Add-ins to try: Chopped peanuts or almonds (for extra crunch), chia or flax (for fiber), unsweetened coconut flakes (fold in during the last 10 minutes of baking).
- Bigger clusters: After the first 15-minute bake, press the mixture firmly back into an even layer before the second bake; don't over-stir at the end.
Serving Ideas
- Classic parfait: Greek yogurt + sliced banana + granola + drizzle of honey.
- PB&J bowl: Strawberry slices + a spoon of peanut butter + granola.
- Milk + cereal vibe: Almond milk and a handful of berries.
- Trail-style snack: Mix with roasted peanuts and extra dark chocolate chunks for on-the-go energy.
More Healthy Snack Prep to Try
- Strawberry Chocolate Almond Granola Squares
- Cinnamon Raisin Granola
- Easy Gluten-Free Fall Breakfast Granola
And don't forget to browse our Recipe Index for thousands of meal-prep-friendly ideas.
FAQs
Yes. Swap almond butter or sunflower seed butter. If your nut/seed butter is very thick, warm it with the honey so it coats the oats evenly.
Rolled oats give the best chunky texture. Quick oats will bake, but the texture will be finer and less crunchy. If using quick oats, check doneness a few minutes earlier.
Use certified gluten-free rolled oats and gluten-free chocolate chips to keep the recipe GF.
Room temp in an airtight container is ideal for up to 2 weeks. Avoid the fridge-moisture and odors can soften the granola.
Absolutely. Freeze for 4-6 months in an airtight container. Thaw at room temperature, then re-crisp in a 300°F oven for 3-6 minutes if needed.
Final Thoughts
When I prep this granola, I portion it into 8 containers right away so snacks are set for the week-no guesswork, no hanger. If you love having healthy options ready when you need them, pair this with one new snack or breakfast from our site each week and build a steady routine that sticks.
If you love this recipe, check out the Workweek Lunch Weekly Meal Plans to make healthy meal prep simple and stress-free all week long.
Ingredients
- 5 cups Gluten-Free rolled oats
- ½ cup Nuts 'n More peanut butter
- ½ cup Honey
- 1 teaspoon Vanilla extract
- 1 teaspoon Salt Or to taste
- ½ cup Chocolate chips
Instructions
- Line a baking sheet with foil
- Preheat oven to 275 degrees
- Combine all ingredients except chocolate chips
- Mix well
- Evenly spread on baking sheet
- Bake for15 minutes
- Remove from oven and Stir
- Bake for additional 15 minutes
- Remove from oven and allow to cool for 10min
- Mix in chocolate chips
- Serve over greek yogurt for an extra boost of protein!
Video
Notes
also aids in digestion and play a significant role in satiety, diet quality
and lowering blood pressure
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