Peanut Butter Cup Coconut Granola… it sounds decadent, doesn’t it? This made from scratch granola is perfect as a topping on yogurt, as a bowl of cereal, or even as a snack on the trails. I’ve been making my own granola for years. I love being able to control the exact ingredients I want in my recipe, plus the DIY way is always budget friendly. My original granola recipe is for a Chocolate Pecan Granola, and I love creating new variations of this recipe.
For the Peanut Cup Coconut Granola, I toss my oats with unsweetened coconut flakes and a bit of brown sugar. Then I blend creamy peanut butter together with honey, and coat the oat mixture. Into the oven it goes, and about 20 minutes later, toasty peanut butter oats emerge. The dark chocolate chunks are added while it’s still warm. The chunks blended just enough to distribute through the oats, but not completely lose their shape.
Note: There are no special ingredients needed for this recipe, but you may have trouble finding the unsweetened coconut flakes. I use Bob’s Red Mill Unsweetened Flaked Coconut, which I can find at my Publix, but you can order them off of Amazon as well. (This contains an affiliate link, and I will earn a commission if you decide to make a purchase.)
- 4 Cups Rolled Oats
- 1/2 Cup Unsweetened Coconut Flakes
- 1/4 Cup Brown Sugar
- 1/4 Cup Creamy Peanut Butter
- 1/4 Cup Honey
- 1/2 tsp salt
- 1/3 Cup Chopped Dark Chocolate or Chocolate Chips
- Preheat oven to 300 degrees.
- Combine the oats, coconut flakes, and brown sugar in a large bowl.
- In a small saucepan, melt the peanut butter and honey over low heat. Stir in the salt.
- Pour the peanut butter mixture over the oat mixture, and toss to coat evenly.
- Spread the oat mixture onto a cookie sheet and bake in the oven for 20 minutes, stirring after 10 minutes.
- Remove from the oven and sprinkle the chocolate over the oats. Mix gently to distribute the chocolate through the oats, but don't overmix.
- Once cool, store in an airtight container