Peanut Butter Dark Chocolate Chunk Granola {Love Crunch Copycat}
This peanut butter dark chocolate chunk granola is a copycat recipe of the popular Love Crunch granola. It is easy (and a lot cheaper!) to make at home!
If you want to know the truth, it’s very dangerous to know how to make a homemade version of this granola. It is crazy delicious and completely irresistible. Consider yourself warned!
Ingredients for Peanut Butter Dark Chocolate Chunk Granola
This recipe is ultra-simple! But paying attention to the ingredient specifics will make a huge difference in how it turns out.
- Oats: this recipe uses a combination of old-fashioned rolled oats and quick oats.
- Peanut butter: I have made this granola with both natural peanut butter (Kirkland brand – needs stirring before using and is fairly runny in consistency) and regular peanut butter (Skippy brand). The texture of the granola is pretty similar between the two peanut butters.
- Pure maple syrup: in my testing, honey did not work as well in place of the maple syrup (the granola tended to burn and stick).
- Coconut oil: unrefined coconut oil works great in this recipe.
- Brown sugar: one tablespoon sugar may not seem like much, but using brown sugar (instead of increasing the maple syrup by another tablespoon) adds a different flavor that I prefer.
- Roasted peanuts: the peanuts can easily be subbed by a different type of nut (almonds, pecans, etc), or they can be omitted completely without making any other changes to the recipe. If using peanuts, look for lightly salted (or unsalted) peanuts. It’s not a deal breaker to use regular (fully salted) peanuts – the granola will just have more of a salty bite to it where the peanuts are mixed in.
- Dark chocolate chunks or chips: my favorite chocolate chips to use in this recipe are Ghirardelli bittersweet chocolate chips (they are a bit larger than regular chocolate chips and melt extremely well), but semisweet chocolate chips or chunks can be used. I think milk chocolate is too sweet for this granola, but you can use milk chocolate if that is your preference.
You’ll notice that two types of oats are used in this recipe: old-fashioned rolled oats and quick oats. Using both types produces the best texture for this granola. The quick oats help the clusters bind together and the old-fashioned oats add that classic hearty texture and taste.
How to Make This Easy Granola
This granola is incredibly quick and simple!
- Mix the oats together in a bowl.
- Add the peanut butter, maple syrup, coconut oil, brown sugar, vanilla and salt to a microwave-safe dish and gently warm until the ingredients are melted and smooth (don’t over heat!).
- Pour the peanut butter mixture over the oats and mix.
- Toss in the peanuts (if using).
- Spread evenly on a parchment-lined sheet pan and bake for 25 minutes.
- Quickly stir in the chocolate chips.
- Return to the oven for another minute.
- Out of the oven, DO NOT STIR. Let the granola cool completely on the pan.
Letting the granola cool completely on the pan without stirring (have I made myself clear yet? 😉) allows those delightful clusters to form and also helps the chocolate chunks or chips hold their shape instead of coating the granola in chocolate.
Storage Tips for Homemade Granola
Transfer completely cooled homemade granola to a tightly covered container and keep in a cool, dry spot; I pop it onto a pantry shelf next to the cold cereal.
If stored this way, homemade granola will keep very well and stay fresh-tasting for up to four weeks.
➡️ Did you know you can freeze granola? You sure can! Granola can be stored in the freezer for up to six months. And actually, if you didn’t know, eating granola straight from the freezer is actually a very fulfilling and delicious past time.
Why I Love This Recipe
I found out about the Love Crunch peanut butter chocolate granola earlier this year (see? wandering the aisles of Target aimlessly DOES have positive outcomes!). And I became obsessed.
After munching on it for months straight (and gifting it to my dad and a few friends), I realized my budget and homebody tendencies could really use a knockoff version.
It took a few tries, but I can honestly say that I love this homemade version even better. For starters, the store bought version doesn’t have nearly enough chocolate. Now that is completely in my control! And gosh, do I ever love being in control.
The flavor and texture and little clustery clusters are perfect. It is incredibly delicious eaten over vanilla yogurt or just devoured by the handful. This quick baking project will make your house smell amazing, and you’ll have the best snack in the world at the ready in no time.
Peanut Butter Dark Chocolate Chunk Granola {Love Crunch Copycat}
Ingredients
- 2 cups (200 g) old-fashioned rolled oats
- 1 cup (100 g) quick oats
- ½ cup (135 g) peanut butter, natural or regular (see note)
- ¼ cup (80 g) pure maple syrup
- 3 tablespoons (42 g) coconut oil
- 1 tablespoon (13 g) brown sugar or coconut sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup (135 g) roasted peanuts, optional (see note)
- 1 to 1 ½ cups (170-255 g) dark chocolate chunks or chocolate chips (see note)
Instructions
- Preheat oven to 325 degrees F. Line a half sheet pan with parchment paper. Set aside.
- In a large bowl, toss the old-fashioned oats and quick oats together.
- In a small microwave-safe bowl or liquid measuring cup, add the peanut butter, maple syrup, coconut oil, brown sugar, vanilla and salt. Microwave for 30 to 45 seconds until the peanut butter and coconut oil are melted and the ingredients can easily be whisked together into a smooth mixture (don't overheat).
- Pour the peanut butter mixture over the oats and stir until evenly combined.
- Add the peanuts, if using, and toss until evenly combined.
- Spread the granola evenly on the prepared sheet pan and bake for 15 minutes. Stir. Bake another 10 minutes.
- Sprinkle the chocolate chips across the top of the granola and give a quick stir to combine them into the granola. Return to the oven for 1 minute.
- Out of the oven, DO NOT STIR. Let the granola cool completely on the sheet pan.
- When cooled, stir or scrape the granola into pieces and store in a covered container. The granola keeps well at cool, room temperature for several weeks.
Notes
Recommended Products
Recipe Source: from Mel’s Kitchen Cafe
I made a triple batch of this the day the recipe came out because I was so sure it would be a hit with my family. It is! Thank you for another delicious granola recipe, Mel!
Thank YOU for reviewing and commenting, Kristin! Very happy it was a hit!
I made this tonight and it was good! Like a few other people mentioned, mine also came out dry and crumbly rather than crunchy as I was hoping. I used organic peanut butter from Costco. I know this is probably a dumb question but when you spread the mixture onto the pan, are you supposed to press firmly on the top and make it all stick together in one smooth layer, or do you just dump it in the pan and kind of distribute it evenly without packing it down flat? Also, which rack do you bake it on? I used the middle rack for the first 15 minutes then moved it down one for the last 10. I’m only asking because the granola recipe I’ve been using for years (from America’s Test Kitchen) has you press the mixture firmly with a spatula and then bake it on the rack just under the top rack at 325 and it comes out perfectly golden, crunchy, and cluster-y every time. I’d love to try this recipe again if I knew what I did wrong the first time! Thank you in advance:)
Hi Mona, good questions. I don’t press it down firmly. I spread on the pan and distribute it evenly…but not necessarily in a super thin layer. I can make that more clear in the recipe. I bake it on the middle rack. But you can definitely play around with different oven techniques if that has worked well for you in the past.
Such a delicious treat!! This is one of my FAVORITE granolas from the store and so I doubled the recipe and so glad I did because I’m sure it won’t last long.
So happy you loved it, Tiana – thanks for taking the time to let me know!
The peanut butter love crunch is my favorite so I had to try this right away! It is sooo good! I tried to stir the chocolate chips in quickly but they were melting so fast (they weren’t the bigger chips) so it kind of became chocolate covered granola rather than chocolate chunks. It was totally fine once it cooled but I think next time I will just pour them on top and not stir them until it cools. It still tastes amazing though and it was so easy! I will be making this regularly! Thanks Mel!
Thanks for that feedback, Missy!
Made this yesterday. The flavor is incredible BUT mine came out very dry and crumbly and not crunchy. There weren’t any clusters to break apart. I followed the recipe exactly. What did I do wrong? Should I adjust something? Thank you Mel!
Same thing happened to me. Made it last night. Followed exactly but did not have the peanuts in the house. But I did do half a batch. Delicious but mine was also dry and crumbly and did not clump.Not sure what I did? Would love to try again if any tips.
Thanks for chiming in Sarah and Teresa. If you see this reply and have a second, can you let me know what type/brand of peanut butter you used and/or if you used the same ratio of quick oats to old-fashioned oats in the recipe? My guess is that slightly backing off of the quick oats may help if it’s turning out dry, but I’d be curious to know about the peanut butter…that may help troubleshoot for others and I can add notes to the recipe to help.
Hi Mel, I used regular old Jif creamy. I wonder if half a batch had something to do with my problem because I also did not include the optional peanuts. Maybe there was not enough product to bake for the time period and it dried? And yes, I used same ratio of the two oat types. But my apologies, I am just realizing now I did not use the coconut oil as I keep avocado oil in the house to keep my sat fat lower. Maybe the oil? I really don’t know. Funny because I was at the store today and picked up a bag of the PB Love Crunch. It really is delicious also but I think your homemade is better, so I’d love to try yours again. Thank you.
Thanks for the additional feedback, Teresa! A half batch might have something to do with it…along with the change in oil. But I also think it there could be a few other factors – baking it in a thicker layer vs pressing thinly over the baking sheet can help (I’ll make the recipe more clear). This granola (thanks to the peanut butter) is a bit more dry in texture but it shouldn’t be dry and sandy…and it should clump (the thickness of the granola as it bakes might help with clumping as well as possibly increasing the oil and peanut butter by another tablespoon each if it’s still not the texture you’re wanting). I’m happy to continue to help troubleshoot!
Teresa, one other thought – I also think a lot of the clusters my granola has had have developed thanks to the chocolate chips and how they help everything kind of stick together?
Thanks Mel. I used Skippy peanut butter. I also used 2 cups old-fashioned oats and 1 cup quick oats. I used the lightly salted roasted peanuts as well. I double checked the recipe and di leave anything out. Other than the consistency, it does taste delicious.
Thanks Mel. I used Skippy peanut butter. I also used the same ration recommended—2 cups old fashioned and 1 cup quick oats.
Thanks for checking back in to let me know, Sarah. I left some ideas for Teresa up above in the thread…and I’m happy to help continue to troubleshoot. I do think because of the peanut butter, this granola has a different/more dry texture (but it shouldn’t be sandy and completely falling apart) – kind of like, you know, how a peanut butter cookie has a different texture than a soft and chewy chocolate chip cookie? Does that make sense? Some things that might help are making sure not to press the granola into too thin of a layer on the pan as it bakes. Also, it may help to increase the PB and coconut oil by another tablespoon to see if that helps a bit?
I had to make this immediately. It is delicious! It will certainly make plain Greek yogurt taste so much better. Thanks Mel for another winner.
Thanks so much for taking the time to let me know, Cindy!
Just made this. Sitting her eating it warm and its perfect. My husband has been low to no carb for years and says that the smell may break him. My kids are going to love this! Thanks for another great recipe!
Oh yum, I also quite enjoy this granola warm, too. 🙂 Did your husband’s self-control last? He’s a stronger person than I am for sure!
Made this today and we loved it (especially my 17-year-old son)! Haven’t yet met one of your granola recipes we didn’t like. And this is another keeper!
Homemade granola is the best! Glad others appreciate it as much as I do (haha). Thanks, Melanie!
YUM!! This is SO good! I haven’t had the real thing but don’t feel the need to try it because this is amazing! Thanks for another delicious recipe!!
Yay, Ashley!! So, so happy you loved this!
Chocolate love crunch is my husband’s favorite so im definitely trying this! And now my wheels are turning thinking about cute ways to package this up for ministering and neighbor gifts at Christmas time.
This may be silly but when you say coconut oil do you take the solid and melt it for the proper amount or just measure out the solid and use?
Hi Diane, good question! I measure out the coconut oil in solid form and let it warm with the other ingredients until melted.
This looks so good! Is there something I could sub for the coconut oil?
Thanks so much, there hasn’t been even one of your recipes I have tried we didn’t like! 🙂
You are so sweet, Lonni – thank you! In place of the coconut oil, you can sub in any neutral-flavored oil (canola, vegetable, grapeseed, avocado) – some oils can impart a flavor/after taste (I’ve found that to be the case with avocado oil in granola), but it’s just a matter of preference.
Thanks for this recipe; looking forward to making this as it sounds amazing.
You are welcome! Let me know what you think if you try it!
I am wondering if this could possibly be made sugar free. My husband has diabetes and would love to have something like this to snack on. I was thinking of the Swerv brown sugar and agave syrup with sugar free chocolate chips. Let me know if you think this would work.
Hi Beverly, I haven’t made a sugar free version of this, but your substitution ideas sound worth a try!
I am beyond excited for this recipe. I have had the store bought version many times in the past and looking forward to making my own. Homemade granola is always better. Thanks Mel!!
I hope you love it, Heather!