Peanut Butter Dark Chocolate Chunk Granola {Love Crunch Copycat}
This peanut butter dark chocolate chunk granola is a copycat recipe of the popular Love Crunch granola. It is easy (and a lot cheaper!) to make at home!
If you want to know the truth, it’s very dangerous to know how to make a homemade version of this granola. It is crazy delicious and completely irresistible. Consider yourself warned!
Ingredients for Peanut Butter Dark Chocolate Chunk Granola
This recipe is ultra-simple! But paying attention to the ingredient specifics will make a huge difference in how it turns out.
- Oats: this recipe uses a combination of old-fashioned rolled oats and quick oats.
- Peanut butter: I have made this granola with both natural peanut butter (Kirkland brand – needs stirring before using and is fairly runny in consistency) and regular peanut butter (Skippy brand). The texture of the granola is pretty similar between the two peanut butters.
- Pure maple syrup: in my testing, honey did not work as well in place of the maple syrup (the granola tended to burn and stick).
- Coconut oil: unrefined coconut oil works great in this recipe.
- Brown sugar: one tablespoon sugar may not seem like much, but using brown sugar (instead of increasing the maple syrup by another tablespoon) adds a different flavor that I prefer.
- Roasted peanuts: the peanuts can easily be subbed by a different type of nut (almonds, pecans, etc), or they can be omitted completely without making any other changes to the recipe. If using peanuts, look for lightly salted (or unsalted) peanuts. It’s not a deal breaker to use regular (fully salted) peanuts – the granola will just have more of a salty bite to it where the peanuts are mixed in.
- Dark chocolate chunks or chips: my favorite chocolate chips to use in this recipe are Ghirardelli bittersweet chocolate chips (they are a bit larger than regular chocolate chips and melt extremely well), but semisweet chocolate chips or chunks can be used. I think milk chocolate is too sweet for this granola, but you can use milk chocolate if that is your preference.
You’ll notice that two types of oats are used in this recipe: old-fashioned rolled oats and quick oats. Using both types produces the best texture for this granola. The quick oats help the clusters bind together and the old-fashioned oats add that classic hearty texture and taste.
How to Make This Easy Granola
This granola is incredibly quick and simple!
- Mix the oats together in a bowl.
- Add the peanut butter, maple syrup, coconut oil, brown sugar, vanilla and salt to a microwave-safe dish and gently warm until the ingredients are melted and smooth (don’t over heat!).
- Pour the peanut butter mixture over the oats and mix.
- Toss in the peanuts (if using).
- Spread evenly on a parchment-lined sheet pan and bake for 25 minutes.
- Quickly stir in the chocolate chips.
- Return to the oven for another minute.
- Out of the oven, DO NOT STIR. Let the granola cool completely on the pan.
Letting the granola cool completely on the pan without stirring (have I made myself clear yet? 😉) allows those delightful clusters to form and also helps the chocolate chunks or chips hold their shape instead of coating the granola in chocolate.
Storage Tips for Homemade Granola
Transfer completely cooled homemade granola to a tightly covered container and keep in a cool, dry spot; I pop it onto a pantry shelf next to the cold cereal.
If stored this way, homemade granola will keep very well and stay fresh-tasting for up to four weeks.
➡️ Did you know you can freeze granola? You sure can! Granola can be stored in the freezer for up to six months. And actually, if you didn’t know, eating granola straight from the freezer is actually a very fulfilling and delicious past time.
Why I Love This Recipe
I found out about the Love Crunch peanut butter chocolate granola earlier this year (see? wandering the aisles of Target aimlessly DOES have positive outcomes!). And I became obsessed.
After munching on it for months straight (and gifting it to my dad and a few friends), I realized my budget and homebody tendencies could really use a knockoff version.
It took a few tries, but I can honestly say that I love this homemade version even better. For starters, the store bought version doesn’t have nearly enough chocolate. Now that is completely in my control! And gosh, do I ever love being in control.
The flavor and texture and little clustery clusters are perfect. It is incredibly delicious eaten over vanilla yogurt or just devoured by the handful. This quick baking project will make your house smell amazing, and you’ll have the best snack in the world at the ready in no time.
Peanut Butter Dark Chocolate Chunk Granola {Love Crunch Copycat}
Ingredients
- 2 cups (200 g) old-fashioned rolled oats
- 1 cup (100 g) quick oats
- ½ cup (135 g) peanut butter, natural or regular (see note)
- ¼ cup (80 g) pure maple syrup
- 3 tablespoons (42 g) coconut oil
- 1 tablespoon (13 g) brown sugar or coconut sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup (135 g) roasted peanuts, optional (see note)
- 1 to 1 ½ cups (170-255 g) dark chocolate chunks or chocolate chips (see note)
Instructions
- Preheat oven to 325 degrees F. Line a half sheet pan with parchment paper. Set aside.
- In a large bowl, toss the old-fashioned oats and quick oats together.
- In a small microwave-safe bowl or liquid measuring cup, add the peanut butter, maple syrup, coconut oil, brown sugar, vanilla and salt. Microwave for 30 to 45 seconds until the peanut butter and coconut oil are melted and the ingredients can easily be whisked together into a smooth mixture (don't overheat).
- Pour the peanut butter mixture over the oats and stir until evenly combined.
- Add the peanuts, if using, and toss until evenly combined.
- Spread the granola evenly on the prepared sheet pan and bake for 15 minutes. Stir. Bake another 10 minutes.
- Sprinkle the chocolate chips across the top of the granola and give a quick stir to combine them into the granola. Return to the oven for 1 minute.
- Out of the oven, DO NOT STIR. Let the granola cool completely on the sheet pan.
- When cooled, stir or scrape the granola into pieces and store in a covered container. The granola keeps well at cool, room temperature for several weeks.
Notes
Recommended Products
Recipe Source: from Mel’s Kitchen Cafe