This healthy homemade peanut butter granola loaded with chopped nuts and dark chocolate chips is the perfect make ahead breakfast or quick snack!

One of the many best things about autumn and its colder mornings is porridge.  And on my porridge I love granola.  I can honestly say, hand on heart, swear on whatever book or fashion item you choose that there isn’t a single week goes by during the autumn and winter months that peanut butter homemade granola isn’t in my house.  Not one single week.  I literally make enough of it to last me a couple of weeks then make more BEFORE it runs out.

It’s also that good I’ve given it as gifts before.  Packaged into a little brown bag with a fancy sticker.  And everyone that’s tried it has specifically come back to me to tell me how good it is.  I’ve even been asked if I sell it.

Not that it’s hard to make.  Though me and this granola DO have a chequered history.  Whilst stirring it half way through cooking one time, I didn’t shut the oven door for the few seconds it takes.  And I dropped the metal spoon I was using onto the inner glass of the oven door.  Yeah, that was a big mess.

How to make homemade granola:

Just a few simple steps then half an hour in the oven for this perfect snack or breakfast granola.

Weigh all the dry ingredients into a large bowl – the oats, chia and flax seeds and the ground cinnamon.

Roughly chop the nuts.  The choice of nuts is kind of up to you – use just one type or try many!  Over the years that I’ve made this homemade granola I’ve used various combinations of cashews, peanuts, pecans, macadamia nuts and walnuts – largely based on what I have.

Add the nuts to the bowl.

In the microwave or a saucepan melt together the coconut oil, peanut butter, syrup and vanilla.  Add this to the bowl and stir until everything is well mixed together.

Cooking the granola:

Tip the granola onto a large, lined baking tray and spread out into an even layer.

Cook for 15 minutes.  Remove the tray from the oven and give the granola a stir as the outer edge cooks before the middle.

Return to the oven for another 15 minutes.

At this point the granola is ready to be used but I STRONGLY recommend waiting for it to cool before stirring through chocolate chips.  This elevates homemade granola to honestly, can’t stop eating it.

Storing your peanut butter granola:

Whilst it never lasts that long, this homemade granola will keep for a few weeks at room temperature.  I like to put mine in a large glass Kilner jar.  It looks pretty, gives me hygge vibes and I can see how much is left, ensuring there’s never an emergency no granola left situation.

I should also point out this granola is pretty healthy – oats and seeds with loads of fibre and nutrients and it’s refined sugar free.  Gluten free too.

Looking for even more easy vegan breakfast ideas?  Try these:

Chocolate and strawberry baked oats

Blackberry jam breakfast muffins

Passion fruit and berry breakfast pastries

Tofu scramble

Healthy breakfast muffins

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