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
Dry Ingredients
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.
Wet Ingredients
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.
Chocolate Peanut Butter Granola
Ingredients
- 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
Instructions
- 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.
Need to try this again. I made it with an organic whey protein powder. It worked ok, but wasn’t great. Now that I have some PEScience Protein Powder, I’m going to try again. I think it’ll be much better based on the greater sweetness of the PEScience protein. Fingers crossed.
I knew I had to try this when I saw it on IG. I made some modifications based on what I have on hand, and it still came out perfect. I used crunchy rice rolls smashed up instead of the puffed rice cereal. I used a different brand of protein powder in the flavor Ice Cream Sandwich. I used no sugar added sunflower nut butter instead of peanut butter. I used raw honey heated in the microwave to make it liquid before mixing in. All of his directions are spot on, especially when he tells you to monitor every two to three minutes after the first amount of baking time. With my GE Profile double oven, i have to stir the granola every two minutes, not a second longer. The texture is hearty, the taste is amazing, and I’ve made it for people who have raved about how it tasted This is my new go-to granola recipe!
I love this protein granola sprinkled over strawberries and whipped cream. It’s probably my favorite summer snack. I usually use Legion chocolate whey protein, and the measurements and cooking times work fine with the substitution.
4 starts! I made this recipe twice and the first time it came out great! I messed up the second time and didn’t let it cool completely before putting it in the container. The moisture made the texture a little off. If you make the recipe as is, it really is delicious. Just don’t make the same mistake I did and make sure it’s completely cool before you store it.
Love these! Ive been making it pretty much weekly. I also just use whatever protein powder i have on hand (currently vanilla), and then let the cocoa powder and peanut butter do their job to make it delicious. I could not find the puffed rice cereal anywhere in store but ordered it super easily through the amazon link!
We’ve made this so many times! It’s the perfect topping for yogurt or just to eat by itself. We didn’t modify it at all because it so good as is. Can’t wait to try the other flavors.
Super easy snack! I made this to use as a topping for my yogurt or even plain vanilla ice cream as a treat. I will say, it’s very dangerous and I have to refrain from grabbing a handful every time I go into the pantry. Delicious!
I love having this around when I am looking for an afternoon snack that helps me meet protein goals! Easy to make and loved it on yogurt
I love this recipe. I like that it’s oil free and I’ve made it several times with various modifications and different mix ins and it’s still turned out great! I typically make it using powdered peanut butter instead of regular to keep it lower in fat and then just bake it longer so it gets crispier.
This recipe is awesome, this is perfect for people who have sweet tooth. Thank you for sharing your ideas.