Peanut Butter Dark Chocolate Chunk Granola {Love Crunch Copycat}

Peanut Butter Dark Chocolate Chunk Granola {Love Crunch Copycat} puts old-fashioned rolled oats, quick oats and peanut butter at the center of a breakfast recipe and finishes in about 70 minutes, enough for 12 servings (makes about 6 cups of granola).

• Yield 12 servings (makes about 6 cups of granola)
• Ready in 70 minutes
• Prep 15 minutes
• Cook 25 minutes

Ingredients

• 2 cups old-fashioned rolled oats
• 1 cup quick oats
• 1/2 cup peanut butter, natural or regular
• 1/4 cup pure maple syrup
• 3 tablespoons coconut oil
• 1 tablespoon brown sugar or coconut sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup roasted peanuts, optional
• 1 to 1 1/2 cups dark chocolate chunks or chocolate chips

Instructions

1. Preheat oven to 325 degrees F. Line a half sheet pan with parchment paper. Set aside.
2. In a large bowl, toss the old-fashioned oats and quick oats together.
3. 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).
4. Pour the peanut butter mixture over the oats and stir until evenly combined.
5. Add the peanuts, if using, and toss until evenly combined.
6. Spread the granola evenly on the prepared sheet pan and bake for 15 minutes. Stir. Bake another 10 minutes.
7. 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.
8. Out of the oven, DO NOT STIR. Let the granola cool completely on the sheet pan.
9. 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.

Give it a minute off the heat, then serve it while it is still hot.