Crispy Chocolate Peanut Coconut Granola Clusters

Quick Recipe Version (TL;DR)

• Yield: About 10 servings (roughly 1/2 cup each)
• Prep Time: 15 minutes
• Cook Time: 25–30 minutes
• Total Time: 1 hour 15 minutes (including cooling)

Quick Ingredients

• 3 cups old-fashioned rolled oats
• 1 cup unsweetened coconut flakes
• 1 cup roasted peanuts, roughly chopped
• 2 tbsp unsweetened cocoa powder
• 2 tbsp light brown sugar
• 1/2 tsp fine sea salt
• 1/4 tsp ground cinnamon (optional)
• 1/2 cup creamy peanut butter
• 1/3 cup pure maple syrup (or honey)
• 1/4 cup melted coconut oil (or neutral oil)
• 2 tsp pure vanilla extract
• 3/4 cup dark or semi-sweet chocolate chips or chunks

Do This

• 1. Preheat oven to 325°F (165°C). Line a large rimmed baking sheet with parchment.
• 2. Stir together oats, coconut flakes, peanuts, cocoa powder, brown sugar, salt, and cinnamon.
• 3. Gently warm peanut butter, maple syrup, and coconut oil until smooth; stir in vanilla.
• 4. Pour wet mixture over dry and mix until every oat is coated and clumps form when squeezed.
• 5. Press mixture firmly into an even layer on baking sheet. Bake 15 minutes, rotate pan, then bake 10–15 minutes more until edges are deep golden and dry.
• 6. Cool 10 minutes, sprinkle chocolate chips over top, lightly press in, then cool completely before breaking into clusters.

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Why You’ll Love This Recipe

• Big, crunchy clusters with toasted oats, coconut, and peanuts that are addictive by the handful.
• Deep chocolate and roasted peanut flavor, balanced with a hint of vanilla and just enough sweetness.
• Easy pantry-friendly recipe: one bowl, one pan, no special equipment needed.
• Perfect for breakfast, trail snacks, yogurt toppings, or gifting in jars.

Grocery List

• Produce: None
• Dairy: None (choose dairy-free chocolate to keep the whole recipe dairy-free)
• Pantry: Old-fashioned rolled oats, unsweetened coconut flakes, roasted peanuts, unsweetened cocoa powder, light brown sugar, fine sea salt, ground cinnamon, creamy peanut butter, pure maple syrup or honey, coconut oil or neutral oil, pure vanilla extract, dark or semi-sweet chocolate chips or chunks.

Full Ingredients

Dry Ingredients

• 3 cups old-fashioned rolled oats (not quick or instant)
• 1 cup unsweetened coconut flakes (wide flake or large shredded)
• 1 cup roasted peanuts, roughly chopped (salted or unsalted; see notes)
• 2 tbsp unsweetened cocoa powder
• 2 tbsp light brown sugar, packed
• 1/2 tsp fine sea salt (use 1/4 tsp if your peanuts are very salty)
• 1/4 tsp ground cinnamon (optional, but nice for warmth)

Wet Ingredients

• 1/2 cup creamy peanut butter (natural is fine; stir well before measuring)
• 1/3 cup pure maple syrup (or honey for a slightly sweeter, firmer cluster)
• 1/4 cup coconut oil, melted (or neutral oil such as canola or grapeseed)
• 2 tsp pure vanilla extract

Mix-Ins After Baking

• 3/4 cup dark or semi-sweet chocolate chips or chunks
• Optional: 1/4 cup extra roasted peanuts or peanut butter chips for even more peanut crunch

Step-by-Step Instructions

Step 1: Preheat the oven and prepare the pan

Set your oven to 325°F (165°C). Line a large rimmed baking sheet (about 13 x 18 inches) with parchment paper. This keeps the granola from sticking and makes it easy to lift and break into big clusters later. If your baking sheet is smaller, you can either bake in two batches or use two pans and rotate them halfway through baking.

Step 2: Combine the dry ingredients

In a large mixing bowl, add the rolled oats, coconut flakes, chopped peanuts, cocoa powder, brown sugar, salt, and cinnamon (if using). Use a large spoon or spatula to toss everything together until the cocoa and sugar are evenly distributed and there are no streaks of cocoa powder. This helps ensure the chocolate flavor is spread throughout every cluster.

Step 3: Warm and whisk the wet ingredients

In a small saucepan or microwave-safe bowl, combine the peanut butter, maple syrup, and melted coconut oil. Gently warm over low heat (or in the microwave in 20–30 second bursts) just until the peanut butter loosens and everything can be stirred together smoothly. Remove from heat and whisk until the mixture is glossy and uniform.

Stir in the vanilla extract. The warm mixture should pour easily; if it feels very thick, you can add 1–2 teaspoons extra oil or syrup to loosen it slightly.

Step 4: Coat the oats and form clumps

Pour the warm peanut butter mixture over the bowl of dry ingredients. Using a spatula, stir and fold thoroughly, scraping the bottom and sides of the bowl, until every oat and coconut flake looks glossy and no dry patches remain. This step takes a couple of minutes, but it is important for even baking.

Once everything is coated, use your hands to gently squeeze small handfuls of the mixture. It should hold together in clumps when pressed. If it seems too dry and crumbly, drizzle in 1–2 teaspoons more maple syrup or oil and stir again.

Step 5: Press onto the pan and bake until crisp

Transfer the granola mixture to the prepared baking sheet. Spread it out evenly, then firmly press it down into a compact layer about 1/2 inch thick. Pressing is the key to big, crunchy clusters.

Place the pan in the preheated oven and bake for 15 minutes. Rotate the pan front to back (do not stir; you want the sheet to stay in one piece). Continue baking for another 10–15 minutes, watching closely for the last few minutes. The granola is done when the edges are a deep golden brown, the coconut is toasty, and the surface looks dry rather than shiny.

Remember that the granola will crisp as it cools, so do not wait for it to be completely crunchy in the oven or it may burn.

Step 6: Add chocolate and cool completely

Remove the pan from the oven and set it on a wire rack. Let the granola cool for about 10 minutes. It should still be warm but not scorching hot. Sprinkle the chocolate chips or chunks evenly over the surface. The residual heat will soften the chocolate just enough to help it stick to the clusters without completely melting into a smear.

Very gently press the chocolate into the granola with the back of a spatula or clean hands. Allow the granola to cool completely on the pan, at least 30–40 minutes, until the chocolate is set and the sheet feels crisp and firm.

Step 7: Break into clusters and serve

Once fully cooled, lift the whole sheet of granola off the pan using the parchment paper edges. Break it into large clusters with your hands. Stir in any extra peanuts or peanut butter chips if using. Taste and sprinkle with a tiny extra pinch of salt if you like a sweet-salty contrast.

Enjoy the granola clusters as a snack by the handful, over yogurt, with milk, or packed into jars for gifting or meal prep.

Pro Tips

• Press, do not stir: For big clusters, press the mixture firmly into the pan and avoid stirring during baking. Stirring breaks up the clumps.
• Watch the coconut: Coconut flakes can go from golden to burnt quickly. If your oven runs hot, check at 20 minutes and tent loosely with foil if the edges are browning too fast.
• Salt balance: If using salted peanuts, start with 1/4 teaspoon salt and adjust after baking. That light salty edge really makes the chocolate and peanut flavors pop.
• For extra-clumpy granola: You can whisk 1 lightly beaten egg white into the wet ingredients before mixing for even chunkier clusters (note: this makes the recipe no longer vegan).
• Let it cool completely: Breaking the granola while warm will give you more crumbs and fewer clusters. Patience pays off here.

Variations

• Chocolate-cherry peanut granola: After breaking into clusters, stir in 1/2 cup dried cherries or cranberries for sweet-tart bites against the rich chocolate and peanuts.
• Extra-nutty mix: Replace half of the peanuts with chopped almonds, pecans, or cashews, keeping the total nuts at 1 cup.
• Spiced cocoa version: Increase cinnamon to 1/2 teaspoon and add 1/8 teaspoon ground nutmeg or cardamom for a warm, spiced chocolate flavor.

Storage & Make-Ahead

Once completely cool, store the chocolate-peanut granola clusters in an airtight container or jar at room temperature for up to 2 weeks. Keep the container in a cool, dry spot away from direct sunlight to prevent the chocolate from softening.

For longer storage, freeze in a zip-top freezer bag or airtight container for up to 3 months. Press out excess air before sealing. Thaw at room temperature for 10–15 minutes before serving; the clusters will still be crisp.

You can easily make this recipe a day or two ahead for breakfasts, camping trips, or gift jars. If gifting, layer clusters in glass jars and tie with twine, adding a simple label with serving ideas.

Nutrition (per serving)

Approximate values per 1/2 cup serving (based on 10 servings): about 230 calories, 11 g fat, 27 g carbohydrates, 4 g fiber, 10 g sugars, and 6 g protein. These numbers will vary depending on the exact brands of peanut butter, chocolate, and sweetener you use.