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Coconut and Chocolate Peanut Butter Granola
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5 from 8 votes

Coconut Chocolate Peanut Butter Granola

Chocolate peanut butter combinations are the best. So is granola. Combine the two and you have a delicious breakfast that will fill you up and make you happy.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Breakfast
Cuisine: Breakfast
Servings: 10 serves
Calories: 238kcal
Author: Whole Food Bellies


  • 3 cups gluten free rolled oats
  • 3 tablespoon unsweetened cocoa powder
  • ¼ cup unsweetened shredded coconut
  • ½ cup peanut butter
  • cup pure maple syrup
  • ¼ cup unsweetened applesauce
  • 2 tablespoon coconut milk
  • 1 teaspoon pure vanilla extract
  • 2 tablespoon chia seeds


  • Preheat oven to 350F and line a baking tray with parchment paper
  • In a large bowl mix together the oats, cocoa powder and shredded coconut
  • In a small saucepan combine the peanut butter, maple syrup, applesauce, coconut milk and vanilla. Whisk over a medium heat until well combined
  • Add the peanut butter mixture to the oat mixture, and stir well, ensuring the oats are well coated
  • Spread the mixture onto the prepared baking tray. Bake for 10 minutes, shake the granola around on the tray, and then bake for another 15 minutes
  • Remove from the oven, and set aside to cool
  • Allow the mixture to completely cool before transferring to glass jars. Add in the chia seeds, pop the lid on and give the mixture a good shake
  • Store in the fridge for about 2 weeks (can also be frozen for about 6 months - see notes )


Can be frozen for 6 months - I store mine in a ziploc bag and remove from the freezer the night before it will be needed.


Calories: 238kcal | Carbohydrates: 24.8g | Protein: 7.1g | Fat: 13.5g | Saturated Fat: 5.1g | Sodium: 7mg | Fiber: 6g | Sugar: 8.6g