Recipe: Peanut Butter Chia Seed Granola


Peanut butter lovers, have I got a recipe for you!

It was developed by Jen, a yoga teacher, personal trainer and fitness instructor in Charlotte, N.C., who blogs over at Peanut Butter Runner. If you get a chance, check it out; not only does she have an inspirational fitness journey, but she also shares deliciously-healthy recipes — and this might be one of her all-time best.

Of course, I played around with it by doubling up on the ingredients and adding a few extras (coconut, raisins, hazelnuts and cinnamon), but it’s just as she described, “sweet, a little salty and very peanut buttery.”

Peanut Butter Chia Seed Granola

(Adapted from Peanut Butter Runner)


  • 1 cup peanut butter
  • 2/3 cup maple syrup
  • 3 tbsp coconut oil, melted
  • 2 tsp vanilla
  • 2 tsp cinnamon
  • 6 cups oatmeal
  • 1 tsp coarse sea salt
  • 4 tbsp chia seeds
  • 1 cup unsweetened, sliced coconut
  • 1/2 cup raisins
  • 2 oz chopped hazelnuts


  1. Preheat oven to 300 degrees. Line two large cookie sheets with parchment paper.
  2. In a large bowl, mix together peanut butter, maple syrup, coconut oil and vanilla.
  3. Stir in cinnamon, oats, salt and chia seeds, mixing well until oats are evenly coated with peanut butter mixture.
  4. Gently fold in coconut and raisins until distributed evenly throughout oat mixture.
  5. Divide in half between the baking sheets, spreading into a thin layer on each sheet.
  6. Bake for 20 minutes or until oats and coconut begin to turn a light golden brown.
  7. Let cool completely before storing in an airtight container at room temperature.

Here’s a peek at the process:

Coconut oil is solid at room temperature, so I warmed it gently (until liquid) in the microwave for about 20 seconds before mixing with the first few ingredients.

FullSizeRender (1)

The heat actually helped to soften the peanut butter, which allowed the wet ingredients to melt together nicely.


Once your peanut butter mixture is blended, it’s time to add all the dry ingredients and stir until evenly combined.


I had the oven pre-heating while I prepared the baking sheets, but realized right when I was about to pop them in to bake that it was broken (i.e. fan blowing, but no heat)!


No oven? No problem. I decided to improvise with sheets of foil in the toaster oven. Time consuming, yes, but it worked nonetheless.


The granola may seem soft when you remove it from the oven, but remember that it will set and harden up as it cools…if it even lasts that long.


What else would you add in your version of home-made granola? 

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