Healthy Chocolate Chip Peanut Butter Granola
Yields: 8 servings
This easy recipe is perfect for any peanut butter lover! The granola is full of crunchy clusters, and that combination of chocolate and peanut butter is absolutely irresistible. The granola will keep for at least two weeks if stored in an airtight container—if it lasts that long!
  1. Preheat the oven to 325°F, and line a rimmed baking sheet with a silicone baking mat or parchment paper.
  2. In a large bowl, whisk together the egg whites until broken up and slightly bubbly. Stir in the peanut butter until smooth and creamy. Stir in the honey. Pour in the oats and rice cereal, and gently stir until the cereal is evenly coated.
  3. Spread the mixture evenly onto the prepared pan. Bake at 325°F for 20 minutes. Gently stir and move the clusters around the pan to break up the granola and prevent the bits closest to the edge from burning. Bake for an additional 10 minutes, then gently stir again. Bake for an additional 4-6 minutes (for a total of 34-36 minutes), or until the granola is golden and crunchy. Cool the granola completely to room temperature on the pan before sprinkling the chocolate chips on top and transferring to an airtight container.
Notes: Regular crisp rice cereal (i.e. Rice Krispies) may be substituted in place of the brown rice cereal.

I highly recommend using my easy blender peanut butter. It just takes 5 minutes to make! If you substitute store-bought, make sure it’s the natural drippy-style of peanut butter. The only ingredients should be “peanuts” and “salt.” Do no substitute crunchy peanut butter.

Pure maple syrup or agave may be substituted for the honey.

{gluten-free, clean eating, low fat, low calorie}
Recipe by Amy's Healthy Baking at