Chocolate Peanut Butter Granola
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Upgrade your next bowl of yogurt with this chocolate peanut butter granola that has roughly half the carbs of regular granola without sacrificing any crunchy goodness. You’ll also find a healthy dose of protein in every serving.
And if you think making granola will be complicated, you’re mistaken. This chocolate peanut butter granola calls for 7 ingredients that you just mix in one big bowl before baking. It’s too easy not to try!
Ingredients for Chocolate Peanut Butter Granola
For the base of the granola, you’ll need oats, puffed rice, protein powder, and cocoa powder.
The recipe calls for PEScience Select which is a blend of whey and casein protein.If you’re using a different type of protein powder, you may need to slightly modify things. Casein is a bit thicker and more absorbent than whey on its own. So you may need more protein powder with whey-only.
I’ve included photos of each step in the recipe so you can match the consistency if you’re using different ingredients.
If you’re wondering where to find puffed rice, it’s typically near the gluten free or healthy cereals in stores. I buy mine in batches of 6 bags from Amazon. I have them on my Amazon foods list, if you’re interested.
To bind everything together, you’ll need peanut butter, honey, and egg whites.
The recipe calls for creamy peanut butter, but I’ve seen readers use crunchy and even almond butter. You can get creative. I wouldn’t recommend using powdered peanut butter unless you want dry granola.
A common question about the honey, especially from those who’ve tried my cinnamon protein granola, is whether or not it can be swapped for a sugar free syrup like Walden Farms. I tested this version with Walden Farms swapped gram for gram. It took about 10 minutes longer in the oven to get crispy and was a bit dry, so I’d highly recommend sticking with honey.
Why the egg whites? They help add a bit more crunch without adding many calories. I wouldn’t recommend leaving them out.
How to Make the Chocolate Peanut Butter Granola
It will be difficult to tell what the right consistency is until you add the peanut butter and honey. Take a look at step 3 below (far right), which is everything mixed together except the egg whites.
And step 4 (pictured below on far left) is after the egg whites have been added. If you’re using a different protein powder and have a fully hydrated mixture after step 3, you may want to add a bit more protein or reduce the egg whites in step 4.
Make sure you don’t have any straggling powder before adding to the baking sheet. Otherwise you’ll end up with scorched bits in your chocolate peanut butter granola.
Protein Granola Recipe Video
If you run into any issues or would like to see just how simple making this style of granola is, the video below from my Butterfinger Granola recipe should cover it.
Protein Parfait with Chocolate Peanut Butter Granola
You can pair this granola with all kinds of stuff, but one of my favorites is a protein parfait. Here’s how to make one:
- 1 of the single serving Greek yogurts or 150 grams of fat free Greek yogurt
- 1 scoop (31g) of vanilla PEScience protein powder
- 1-2 servings of chocolate peanut butter granola
- optional: chopped peanuts and peanut butter chips or chocolate chips
Mix the yogurt and protein powder together and layer with granola and extra fixins, if desired. That’s it!
Final Protein Granola Recipe Notes
The nutrition facts don’t include any extras like the white chocolate chips or marshmallow bits you see in some photos. Though adding said extras doesn’t affect the nutrition facts all that much. So have fun!
Other pairing ideas would obviously be fresh fruit. Bananas, apples, and strawberries are some of my favorite chocolate peanut butter combos.
However you end up using this chocolate peanut butter granola, I wanna know about it. Take a photo and tag me on Instagram @mason_woodruff. Or you can join my free Facebook group to share your creation, get ideas and tips from other Proton Party members, and just have an all around swell time.
- 1 C (80g) Rolled Oats
- 2 C (34g) Puffed Rice Cereal
- 1 1/2 scoop (47g) PEScience Protein Powder, vanilla or chocolate
- 1 Tbsp (5g) Unsweetened Dark Cocoa Powder
- 1/3 C (87g) Creamy Peanut Butter
- 2 Tbsp (42g) Honey
- 3 Tbsp (46g) Liquid Egg Whites, or the whites of 1 large egg
- Preheat an oven to 350F and line a baking sheet with parchment paper or nonstick spray.
- Mix the dry ingredients together in a large bowl before adding in the peanut butter and honey. Fold together until no lumps of peanut butter remain before adding the egg whites. Continue folding together until evenly mixed.
- Transfer the mixture to the baking sheet. Use a spatula to spread it evenly across the entire baking sheet. Be sure to break up any large clumps and aim to have as many holes or spaces as possible in the mixture.
- Bake for 14 minutes before removing from the oven to break up and flip on the baking sheet. Bake for an additional 4-8 minutes, shaking every 2-3 minutes until the granola is crispy. (The honey and cocoa powder can easily burn so keep your eyes and nose peeled. It will continue to dry out/crisp once it’s out of the oven so don’t be afraid to pull it a little early.) Store in an airtight container (mason jars work great) at room temp.
Each serving has 3 Smart Points.
Nutrition Information:Yield: 12 Servings Serving Size: 1/4 C (23g)
Amount Per Serving: Calories: 105 Total Fat: 4g Carbohydrates: 12g Protein: 6g