Peanut Butter Cup Granola
Recipe type: Breakfast, Snack
Prep time: 
Cook time: 
Total time: 
Serves: 4 cups (10 servings)
A golden medley of oats and cashews coated with peanut butter, honey and coconut oil and baked to crunchy cluster perfection!
  • 1½ cups old fashioned oats
  • 1½ cup raw whole cashews (sub for almonds or walnuts)
  • ¼ cup natural creamy peanut butter (I used Skippy)
  • ⅓ cup honey or pure maple syrup
  • 2 tbsp coconut oil
  • 1 tsp vanilla extract
  • ½ cup mini chocolate chips
  • Optional add-ins: 1 tbsp chia seeds, flaxseeds or hemp seeds
  1. Preheat oven to 325 degrees F and line a baking sheet with parchment paper or a silpat liner.
  2. In a small saucepan over medium heat, cook peanut butter, honey (or maple syrup) and coconut oil until melted, 1-2 minutes. Remove from heat and stir in vanilla extract.
  3. In a large bowl, combine oats, cashews, and peanut butter sauce; stir to combine. Spread out in a single layer on baking sheet.
  4. Bake for 20 minutes, stir, and bake for another 12-15 minutes, until toasty and golden. Watch closely to prevent burning.
  5. Allow to cool completely (1 hour) before breaking granola into clusters and mixing in chocolate chips.
  6. Store in an air-tight tupperware container at room temperature for 7-10 days.
If using UNsalted peanut butter, add ¼ tsp sea salt
To make dairy-free, use Enjoy Life chocolate chips
To ensure granola is gluten free (if necessary), use certified GF brand of oats (Bob's Red Mill)
Nutrition Information
Serving size: ~1/3-1/2 cup Calories: 285 Fat: 17 gm Saturated fat: 6 gm Carbohydrates: 30 gm Sugar: 17 gm Sodium: 115 mg Fiber: 2.5 gm Protein: 7 gm
Recipe by Dishing Out Health at