This vegan peanut butter cup granola is sweet, crunchy, and full of the always dreamy combination of peanut butter and chocolate. Made with 5 simple ingredients, gluten free, and fruit sweetened!
Guys, I loooove granola. But you knew that, right? Though I guess I should be clear – I love oil-free, refined sugar-free, nut free granola. I’ve got recipes for plain, chocolate, strawberry chocolate chip, tropical, pumpkin spice, gingerbread, and chocolate coconut.
Homemade is definitely the way to go when you’re wanting to avoid the nasty extras, like oils and refined sugar. I’ve said it before, but I only leave nuts out of my granola so I can eat a bit more at a time without jacking up the calories and fat. If you have more self-control than me and want to add nuts, go for it! They’re a SUPER healthy fat source.
This vegan peanut butter cup granola is yet another fun flavor spin on my classic nut free granola recipe, only I didn’t call this one nut free, since we’re using peanut butter. Even though there are no whole nuts in the recipe, I think having “nut free” in the title would be confusing.
ANYWAY.
This granola is super addictive and you just can never go wrong with the PB + chocolate flavor combination, as we know from peanut butter blossom cookies, peanut butter cup pancakes, 3 ingredient buckeyes, chocolate PB buckeye brownies, and of course, these 3 ingredient peanut butter cups.
All those fun chocolate + peanut butter treats inspired this vegan peanut butter cup granola. It’s super simple to throw together to have a healthy, sweet, crunchy, chocolatey, peanut buttery snack on hand all week.
Ingredients for vegan peanut butter cup granola
- Rolled oats: I use old fashioned, rolled oats for the best texture and healthy whole grains.
- Buckwheat groats: buckwheat can be tricky to find at the grocery store, but I love this brand. It’s super nutrient-dense and SO crunchy.
- Date syrup: date syrup helps the granola stick together into great clusters, and sweetens it naturally.
- Peanut butter: make sure to get unsweetened, oil-free peanut butter, which is healthiest and gives the best pure PB flavor.
- Vegan chocolate chips: I love naturally sweetened chips or unsweetened chocolate, but use whatever vegan chocolate chips you like.
Tips for making vegan peanut butter cup granola
- Let the granola sit out after baking. After baking, let the granola sit out for a couple hours at room temperature. This is when it gets super crunchy!
- Add the chocolate of your choice after it’s cool. Once the granola has sat out and is totally cool and crunchy, add whatever chocolate you like. I love a few 100% dark chocolate chips, but you can also chop up a 100% or stevia-sweetened chocolate bar or use cacao nibs. Or, if you want this to be more of a dessert treat, melt some chocolate and drizzle over the granola while it’s still on the baking sheet.
This vegan peanut butter cup granola is everything we know and love about plain granola, taken like, 100 levels up with the addition of peanut butter and chocolate. Crunchy, sweet, and so addictive.
Xo,
Sara
Vegan Peanut Butter Cup Granola
Ingredients
- 2 cups rolled oats
- 1 cup buckwheat groats
- 1/2 cup Date Syrup – I use the Date Lady brand
- 1/4 cup peanut butter – I always use unsweetened PB, and find that if I melt it slightly in the microwave it mixes in more easily
- 1/2 cup vegan chocolate chips or chopped chocolate – I love the PASCHA 100% unsweetened chocolate chips, or Amy’s stevia sweetened dark chocolate bars
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, mix the oats and buckwheat.
- Add the date syrup and peanut butter, then stir until the oat/buckwheat mixture is evenly coated.
- Line a baking sheet with a nonstick mat or parchment paper and pour the granola onto the sheet, then bake for 20 minutes.
- Allow the granola to cool for 1-2 hours on the counter – this is when it will get crunchy!
- Add your choice of chocolate, and store leftovers in a tupperware at room temperature. The granola will soften when stored, so you can re-toast it in the oven or set it out to get some crunch back if you’re eating it a few days after baking.
