Low Sugar Peanut Butter & Chocolate Granola

If you love peanut butter and chocolate, this vegan Peanut Butter & Chocolate Granola might just become your new favorite. It’s crunchy, chocolatey and packed with peanut butter flavor. The best part? It’s not loaded with sugar, but still tastes great. It’s also super easy to make and ready in no time. Perfect for topping your yogurt in the morning, smoothie bowls or simply eating it as a snack on its own.

Why You’ll Love My Low Sugar Peanut Butter & Chocolate Granola

• You can’t beat the peanut butter and chocolate combo in my opinion. That makes it perfect as a pairing for granola.
• This is a low sugar peanut butter & chocolate granola, which means it not only tastes great, but also saves you from eating excessive amounts of added sugar.
• It’s naturally vegan and made with simple, everyday ingredients.
• This granola is great for breakfast, as a snack or adding some crunch to nice creams and smoothie bowls.
• It’s also pretty versatile: Make it double choc by adding cocoa powder or throw in some nuts like pecans or cashews.
• Make a big batch as part of your meal prep and you’re all set for the week.

How to Get A Perfectly Crunchy Granola

Now, if you’re making granola, you’re probably going for that perfect crunch. To achieve that, it’s important to spread the granola mixture out in an even layer on the baking sheet. Don’t make the layer too thick and don’t leave too much space between the oats.

If you want big clusters of granola, press the mixture down slightly before baking. Don’t stir too much–or not at all–during baking.

Bake your granola until it’s turning a light golden color. This means it’s getting crispy. From here, it really is up to you. Personally, I don’t like it too crispy, so I take it out after around 20 minutes in the oven. If maximum crunch is what you’re after, leave it for a few minutes longer. Remember that the texture of the granola will change even after you’ve turned off the oven and taken it out–it will get firmer.

Let the granola cool completely on the baking sheet before breaking it apart for storage. Only store it after it has cooled completely. Otherwise, it can still be a little moist and that might mean it loses its crunch.

If the granola has gotten a little softer in your storage container after a few days, you can crisp it up in the oven or air-fryer. Just make sure to cool it completely again. The only caveat: If you’ve added your choc chips, those will melt.

Ways to Enjoy This Low Sugar Peanut Butter & Chocolate Granola

There are endless possibilities when it comes to combining this peanut butter chocolate granola. You could

• sprinkle it over smoothie bowls or nice creams for extra crunch and that chocolate peanut butter flavor
• add it to your morning oatmeal
• serve it with your favorite vegan yogurt and fresh berries for an easy breakfast
• add it to overnight oats
• enjoy it with plant-based milk as a quick breakfast
• eat it by the handful as a snack
• use it as a topping for desserts like vegan ice cream, pudding or baked fruit
• it’s also a perfectly convenient snack on the go

Variations: Change It Up

Want to change things up? I’ve got you covered. Why not try these variations:

Double Chocolate & Peanut Butter Granola: Add a tablespoon of cocoa powder to your mixture before baking.

Dark Chocolate Granola: To reduce the added sugar even more, try adding chopped or shaved dark chocolate bits instead of the choc chips.

Extra-Crunchy Peanut Butter & Chocolate Granola: Add some salted peanuts, chopped or left whole, or other nuts and seeds.

Cranberry PB & Chocolate Granola: Add a handful of dried cranberries about halfway through baking for that fruity note. Dried cherries would also be amazing.

Adjust the sweetness: Like it sweeter? No problem–just add a little more maple syrup and/or chocolate chips.

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