Homemade Chocolate Peanut Butter Granola (Trader Joe’s Copycat)

If you’ve ever found yourself irresistibly drawn to a certain bag of chocolate and peanut butter granola at Trader Joe’s, you know how addictive that combination can be. But what if you could capture that same deliciousness in your own kitchen, using simple, wholesome ingredients? This homemade Chocolate Peanut Butter Granola recipe is the answer. It’s packed with crunchy oat clusters, rich cocoa, and salty peanuts, all coated in a layer of melted chocolate. Making it yourself not only fills your home with the most incredible aroma but also lets you create a fresher, healthier version of your favorite store-bought treat.

Ingredients for Your Granola

This recipe uses simple pantry staples to create a breakfast and snack that tastes incredibly indulgent.

this now & bake later ❤️

Timing

This granola recipe is surprisingly quick to make. The hardest part is waiting for it to cool down to get those perfect crunchy clusters!

• Preparation Time: 10 minutes
• Cooking Time: 30 minutes
• Cooling Time: 30 minutes
• Total Time: Approximately 1 hour, 10 minutes

Step-by-Step Chocolate Peanut Butter Granola

Follow these simple steps to create the crunchiest, most delicious granola clusters.

Step 1: Preheat Oven and Prep Your Pan

First, let’s get everything ready. Preheat your oven to 325°F (163°C) and line a large baking sheet with parchment paper. The parchment paper is essential for preventing sticking and making cleanup a breeze.

Step 2: Combine the Dry Ingredients

In a large mixing bowl, combine the rolled oats, finely chopped peanuts, and salt. Give them a quick stir to make sure everything is evenly distributed.

Step 3: Create the Chocolate Peanut Butter Sauce

In a medium saucepan, combine the coconut sugar, cocoa powder, maple syrup, peanut butter, and coconut oil. Place the saucepan over medium heat and cook, stirring frequently, for about 3 minutes. You’re looking for the mixture to be smooth and the sugar to be completely dissolved. Once it’s ready, turn off the heat and stir in the vanilla extract.

Step 4: Coat the Oats

Carefully pour the warm chocolate peanut butter mixture from the saucepan over the oat mixture in your large bowl. Use a spatula to stir everything together until it is thoroughly combined. Tip: Make sure every single oat and peanut is generously coated in the chocolatey sauce.

Step 5: Bake to Crispy Perfection

Pour the coated granola mixture onto your prepared baking sheet. Using your spatula, press it down into a flat, even layer. This is the secret to getting those big, satisfying granola clusters! Bake for 25-30 minutes.

Step 6: Melt and Mix the Chocolate

As soon as you pull the granola from the oven, immediately sprinkle the chocolate chips evenly over the top. Place the baking sheet back in the hot (but turned off) oven for about 3 minutes. This will be just enough time to get the chips perfectly melty. Remove the pan and use your spatula to gently stir the melted chocolate all over the granola, coating every cluster.

Step 7: Cool and Break into Clusters

This step requires patience, but it’s worth it! Let the granola cool completely on the baking sheet for at least 30 minutes. Do not touch it while it’s warm. Once it’s fully cool and hardened, you can break it apart into clusters of your desired size.

Nutritional Information

Here is an estimated nutritional breakdown per ½ cup serving.

• Calories: 320 kcal
• Protein: 8 g
• Fat: 16 g
• Carbohydrates: 35 g (Fiber: 6 g, Sugar: 15 g)

This granola is a great source of plant-based protein and fiber, making it a satisfying and energy-boosting snack.

Healthier Alternatives

One of the best things about homemade granola is how easy it is to customize!

• Gluten-Free: Ensure you are using certified gluten-free rolled oats. The rest of the ingredients are naturally gluten-free.
• Lower Sugar: You can reduce the maple syrup and coconut sugar slightly, or use a sugar-free maple syrup substitute and sugar-free chocolate chips (like Lily’s) for a lower-sugar version.
• Add Superfoods: Boost the nutritional content by mixing in a tablespoon or two of chia seeds or ground flaxseed with the dry ingredients.

Serving Suggestions

There are so many delicious ways to enjoy this Chocolate Peanut Butter Granola!

• In a Bowl: Serve it with your favorite milk or plant-based milk for a crunchy, satisfying breakfast.
• With Yogurt: Layer it with Greek yogurt and fresh berries for a beautiful and delicious parfait.
• As a Topping: Sprinkle it over smoothie bowls or a scoop of ice cream for an amazing textural contrast.
• By the Handful: Pack it in a container for a perfect on-the-go snack for work, school, or hiking. 🚶‍♀️

Common Mistakes to Avoid

For perfect, clumpy granola every time, steer clear of these common missteps.

• Breaking it Apart Too Soon: If you try to break up the granola while it’s still warm, it will crumble instead of forming clusters. Solution: Be patient! Let the granola cool completely on the baking sheet until it’s hard to the touch.
• Not Pressing it Down: For big, chunky clusters, you need to compact the granola before baking. Solution: Use the back of a spatula to press the granola mixture firmly into an even layer on the baking sheet.
• Burning the Granola: The sugars in the granola can cause it to burn quickly toward the end of the baking time. Solution: Keep a close eye on it for the last 5-10 minutes. The edges will get golden brown, and it should smell fragrant and toasty.

Storing Tips

Store your homemade granola properly to keep it fresh and crunchy.

• Pantry Storage: Once completely cooled, transfer the granola to an airtight container. It will stay fresh and delicious at room temperature in your pantry for up to two weeks.

Conclusion

Making your own Chocolate Peanut Butter Granola is a simple and rewarding experience that will make your kitchen smell absolutely divine. It’s healthier and more flavorful than many store-bought options, and you get to control exactly what goes into it. This recipe creates the perfect crunchy, clumpy, chocolatey, peanut-buttery snack that you’ll want to make again and again. Give it a try and let us know what you think in the comments below! We love to see your creations.

FAQs

Q1. Can I use a different kind of oats?

For the best texture and clusters, old-fashioned rolled oats are highly recommended. Quick oats will result in a much softer, less clumpy granola. Steel-cut oats will not work for this recipe.

Q2. Can I use a different nut butter?

Absolutely! While this is a peanut butter recipe, you could easily substitute almond butter or cashew butter for a different flavor profile. For a nut-free version, sunflower seed butter would be a great option.

Q3. Can I add other mix-ins?

Yes! Feel free to customize. You could add about a cup of shredded coconut, sunflower seeds, or other chopped nuts along with the dry ingredients. If you want to add dried fruit like raisins or cranberries, stir them in after the granola has cooled completely to prevent them from becoming hard.

Q4. Why didn’t my granola get clumpy?

The two most important secrets to clumpy granola are pressing it firmly into the pan before baking and letting it cool completely without disturbing it. If you follow those two steps, you should get great clusters!

Homemade Chocolate Peanut Butter Granola (Trader Joe’s Copycat)

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• Author: Evelyn Marcella Rivera
• Total Time: 1 hour 10 minutes
• Yield: 12 servings (1/2 cup each) 1x

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Description

Crunchy, cluster-packed chocolate peanut butter granola inspired by the Trader Joe’s favorite — perfect for breakfast parfaits or anytime snacking.

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Ingredients

Units USM Scale 1x2x3x

Dry Ingredients

• 4 cups old-fashioned rolled oats
• 1 cup finely chopped peanuts
• 1/2 tsp fine sea salt

Chocolate Peanut Butter Sauce

• 1/2 cup coconut sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 cup pure maple syrup
• 1/2 cup creamy peanut butter
• 1/4 cup coconut oil, melted
• 1 tsp pure vanilla extract

Finish

• 1 cup chocolate chips or chopped chocolate bar
• flaky sea salt (optional) (for sprinkling)

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Instructions

1. Cool & cluster: Cool completely on the pan, at least 30 minutes, then break into clusters. Finish with a pinch of flaky sea salt, if using.
2. Combine dry ingredients: In a large mixing bowl, stir together oats, chopped peanuts, and fine sea salt until evenly distributed.
3. Make sauce: In a medium saucepan over medium heat, combine coconut sugar, cocoa powder, maple syrup, peanut butter, and coconut oil. Cook, stirring frequently, about 3 minutes until smooth and the sugar dissolves. Remove from heat and stir in vanilla.
4. Coat oats: Pour warm chocolate-peanut butter mixture over the oat mixture; mix until every flake is well coated.
5. Bake: Spread onto the prepared sheet and press into a compact, even layer. Bake 25–30 minutes, until set and fragrant.
6. Add chocolate: Remove pan and immediately sprinkle chocolate chips evenly over granola. Return to the turned-off hot oven for ~3 minutes to melt, then gently spread to coat the clusters.
7. Cool & cluster: Cool completely on the pan, at least 30 minutes, then break into clusters. Finish with a pinch of flaky sea salt, if using.

Notes

For extra-large clusters, press the mixture very firmly before baking and avoid stirring while cooling. Store in an airtight jar at room temperature for 1–2 weeks, or freeze up to 3 months.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Breakfast, Snack
• Cuisine: American

Nutrition

• Calories: 320
• Sugar: 15
• Sodium: 120
• Fat: 16
• Saturated Fat: 9
• Carbohydrates: 35
• Fiber: 6
• Protein: 8