Peanut Butter Cup Granola (Vegan, Gluten Free)

Melissa King Granola and Baked Oatmeal, Recipes

Peanut Butter Cup Granola.  Yes, that’s right. Peanut butter cups for breakfast. In the form of granola of course! I just love homemade granola.

 

Peanut Butter Cup Granola

 

I have many homemade granola recipes on my blog. This Peanut Butter Chocolate Granola makes you feel like you are having a special treat for breakfast. After all, peanut butter and chocolate were made for each other.

 

granola3 copy

 

I was a huge fan of the Reese’s peanut butter cups.  Let’s be honest though.  They are filled with chemicals and additives and probably not much real peanut butter or chocolate.

 

Peanut Butter Cup Granola

 

I tried to create a dish that resembles that naughty taste, but without the guilt.  What better time than breakfast to eat chocolate and peanut butter?

 

Want to make this recipe?  Watch the video below.  For more videos you can check out my You Tube Channel.

 

Looking for more peanut butter recipes?

 

Peanut Butter Cup Granola

Peanut Butter Cup Granola

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Prep Time 5 minutes Cook Time 25 minutes Serves 4-6 servings     adjust servings

This peanut butter cup granola makes you feel like you are eating dessert for breakfast!  Vegan and gluten free.

Ingredients

Instructions

Preheat oven to 350.

In a large bowl, mix together the rolled oats, cocoa powder and sea salt.

In a small saucepan, on medium heat, add the peanut butter, maple syrup, applesauce, almond milk, and vanilla extract.  Once everything is combined, add to the bowl with the dry ingredients.  Mix well.

Spread mixture out on a lined baking sheet.

Bake for 25 minutes, stopping halfway to shake the granola.

by

Recipe Notes

For best results, let cool completely and store in an airtight container in the fridge. This should last a few weeks.  It can even be frozen.  Enjoy!

 

Peanut Butter Cup Granola

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69 thoughts to “Peanut Butter Cup Granola (Vegan, Gluten Free)”

  1. Pingback: Another Breakfast Cereal Exposed | My Whole Food Life
    1. Hahaha! I am the same way! I snack on granola for a bit of something sweet in the afternoons. That is why I have so many granola recipes. I am glad you are enjoying the blog. :)
      Reply
  3. Pingback: Peanut Butter Granola Bars | My Whole Food Life
  5. Any chance the baking temp or time are a little off? I've had mine in the oven for a lot longer than you suggested, and it is not getting crisp. (But it's darn tasty)
    Reply
      1. I too noticed that all the other granola cooks at 350 & this one is listed at 330, could that be off? Also, I noticed that mine didn't seem crisp when done with the specified time but crisped up as I let it cool (I did leave it in an extra 4 minutes).
        Reply
  6. Pingback: All Things Granola | My Whole Food Life
  7. Yum! Made this granola tonight. Mine didn't get really crunchy until after it cooled. I used natural, non-GMO quick oats, because that is what I had on hand and I added 2 Tbsp flax seed meal to the recipe (to sneak in some extra fiber & protein). Love your blog! Just found it last week, but have already been trying a bunch of your recipes! We're trying to eat more natural foods and we have a daughter that is vegan, so she is loving the new recipes! Thanks!
    Reply
    1. Yay! So glad you liked it. That is one of the granola recipes that doesn't seem to get too crunchy. Maybe the cooking time needs to be a bit longer. I need to make that one again for myself. :)
      Reply
      1. I baked mine for an extra 4 minutes and when it cooled I got crisp like my other granola. I did notice that your temp is stated at 330 when all the other granola's are stated at 350 this may be the issue too! :)
        Reply
  8. I'm not sure if this has been answered, but what is the non dairy milk for, and is there an alternative? Looking forward to making this!
    Reply
    1. I am allergic to milk, so I use non dairy. I used almond milk for the recipe. If you drink milk, then feel free to use regular milk.
      Reply
    1. You can use raw milk too! I am allergic to milk so I use a non dairy alternative like almond or hemp milk. I imagine raw milk would work okay too. :)
      Reply
  12. I really like your picture. It is hard to make a dish like brown granola stand out to the eye. I like the way you sprinkled nuggets around the jar.
    Reply
  13. I have always bought granola and never made my own because the recipes I always found called for so much ingredients and I didn't want to bother. This recipe looks and smells delicious. My 16 yr old daughter LOVES granola and chocolate so this should be a hit with her.
    Reply
  14. Is there anything that would be a good substitute for the ground vanilla beans if we don't have those on hand?
    Reply
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  17. This granola is really good! I should have made a double batch. None of us could stop snacking on it this evening :)
    Reply
    1. You can sub oil or more peanut butter. Most typical granola recipes call for oil or butter. I use applesauce to cut down the amount of oil. Banana would work too, but it has a strong flavor.
      Reply
  20. Oh so good girl! I used homemade sunbutter and switched the maple syrup to honey and I could eat it all up now!! Thanks for the good recipe!
    Reply

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