Peanut Butter Chocolate Granola


From time to time (ok, a lot of times…) I get a bee in my bonnet, so to speak, and decide that we all need to eat a bit more healthily. So off I march to the kitchen to organise myself with some healthy food prep.  But… know when you start off with good intentions and then eventually everything falls by the wayside?  Well that’s what has happened to me of late.  Maybe it’s a winter thing, but I’ve put on a little extra winter fluff.  

Anyway, I’ve started my food prep this week with breakfast - I thought my kids ought to eat something other than cornflakes.  Not that I have anything against cornflakes, but probably not much nutritional value in them after all.  

This is my Peanut Butter Chocolate Granola, and yes, it is healthy - honest!!!  The peanut butter is the pure just peanuts and salt variety and the chocolate is dark - 70%.  If this granola were just for me, I would go heavier on the PB, darker on the choc and also add some dried cranberries, but….kids.

I like to serve my granola with yoghurt and fresh berries.  It’s an awesome start to the day…..and makes a pretty good afternoon snack too, dinner even…just saying.

Note, the egg white helps the granola to clump together to form those delicious clusters, however, you can absolutely leave it out if you would rather it be egg free.


Peanut Butter Chocolate Granola

makes approx 6 cups


3 cups rolled oats

1 cup shredded coconut

1/2 cup flaked almonds

1/2 cup pepitas

1/2 cup sunflower seeds

1/4 cup extra virgin olive oil (or coconut oil)

1/4 cup pure maple syrup

4 tbs pure peanut butter (I use Mayvers Dark Roast)

1 egg white, lightly beaten until frothy

1/4 tsp ground cinnamon

1/4 cup 70% dark chocolate chips


Preheat oven to 170C and prepare a large baking tray. 

Place the oats, coconut, almonds, pepitas and sunflower seeds in a large mixing bowl and mix until combined.  

In a jug, mix together the oil, maple syrup, peanut butter, egg white and cinnamon until well combined. Pour this over the dry ingredients and mix thoroughly.

Spread the mixture out onto the baking tray and bake for 10 mins, remove from oven, gently mix to turn over the clusters and bake for a further 10 mins until golden.

Remove from oven and allow to (almost) cool before adding the choc chips - a little warmth melts the choc ever so slightly and sticks it to the clusters……this is a good thing, trust me.  If you want to add dried fruit such as sultanas, apricots, cranberries etc, then add them at this point also.

Serve with your choice of milk or yoghurt and fruit.  Store in an airtight container in the pantry for up to a month.

Mel Amos