Reese’s Granola

This Reese’s Granola is everything you want in a homemade pantry staple, crispy clusters, rich nutty flavor, and just the right balance of sweet and salty. Made with rolled oats, creamy peanut butter, brown sugar, and a hint of cinnamon, this granola bakes up golden and fragrant with irresistible crunch in every bite.

What makes this recipe special is the stovetop-to-oven method, inspired by the kind of practical, no-fuss cooking we love in Caribbean kitchens. Melting the butter and peanut butter together before baking coats every oat evenly, creating those crave-worthy clusters without the need for complicated steps or specialty ingredients. The warm spice and vanilla add depth, while chopped peanuts boost texture and nuttiness.

Perfect for meal prep, this granola stores beautifully and works year-round. Sprinkle it over yogurt, pour it into a bowl with milk, layer it into parfaits, or enjoy it straight from the jar as a snack. Once cooled, chocolate chunks are folded in for a creamy contrast against the crisp oats, giving you that sweet finish without overpowering the base. It’s simple, comforting, and endlessly versatile, just the way good homemade food should be.

INGREDIENT DETAILS

Rolled Oats (2½ cups)
Form the hearty base of the granola, providing structure, chew, and classic oat flavor.

Brown Sugar (⅔ cup)
Adds sweetness and helps create caramelized, crunchy clusters during baking.

Oat Flour (½ cup)
Binds the mixture together and contributes to crisp, well-formed clusters.

Butter (¼ cup + 1 tbsp, melted)
Adds richness and helps evenly coat the oats for a golden finish.

Peanut Butter, softened (6 tbsp)
Provides creamy texture, nutty depth, and helps the granola clump naturally.

Water (3 tbsp)
Loosens the mixture and ensures even distribution of sugar and fats.

Vanilla Extract (1 tsp)
Enhances sweetness and rounds out the nutty flavors.

Salt (½ tsp)
Balances the sweetness and sharpens overall flavor.

Cinnamon (¼ tsp)
Adds gentle warmth without overpowering the peanut butter.

Chopped Peanuts or Preferred Nuts (½ cup)
Introduce extra crunch and reinforce the nut-forward profile.

Chocolate Chips or Chocolate Chunks (½ cup)
Folded in after cooling to add creamy sweetness and contrast.

INGREDIENT ALTERNATIVES

Rolled Oats
– Quick oats (less chunky texture)
– Gluten-free certified oats

Brown Sugar
– Coconut sugar
– Maple sugar

Oat Flour
– Almond flour
– Finely ground oats

Butter
– Coconut oil
– Vegan butter

Peanut Butter
– Almond butter
– Sunflower seed butter

Water
No substitute needed

Vanilla Extract
– Almond extract (use half the amount)
– Vanilla bean paste

Salt
– Sea salt
– Pink Himalayan salt

Cinnamon
– Nutmeg
– Pumpkin spice blend

Chopped Peanuts
– Cashews
– Pecans or almonds

Chocolate Chips
– Dark chocolate chunks
– Omit or replace with dried fruit

Reese’s Granola

This homemade peanut butter chocolate chunk granola is crisp, lightly spiced, and perfectly sweetened. Made with pantry staples, it’s easy to prep, budget-friendly, and ideal for breakfast, snacking, or meal prep.

Courses: Breakfast and Brunch, Desserts Recipe Keys: Corn Free Soy Free

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Prep Time 10 mins Cook Time 25 mins Total Time 35 mins Difficulty: Beginner Servings: 10

Ingredients

Servings

• 2 cups ½ rolled oats
• ⅔ cup brown sugar
• ½ cup oat flour
• ½ cup chopped peanuts or preferred nuts
• ½ cup chocolate chips or chocolate chunks
• ¹⁄₄ cup butter + 1 tbsp, melted
• 6 tbsp peanut butter, softened
• 3 tbsp water
• 1 tsp vanilla extract
• ½ tsp salt
• ¼ tsp cinnamon

Instructions

1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. In a medium to large saucepan or skillet over medium heat, melt the butter.
3. Stir in the peanut butter, brown sugar, water, vanilla extract, cinnamon, and salt.
4. Mix continuously until everything is fully melted, smooth, and well incorporated, then turn off the heat.
5. Add the rolled oats, chopped peanuts, and oat flour directly into the pan.
6. Stir until all the dry ingredients are evenly coated and the mixture looks thick and sticky.
7. Transfer the granola mixture to the prepared baking sheet and spread it out into a thin, even layer, gently pressing it down to encourage cluster formation.
8. Bake for 20–25 minutes, until lightly golden and fragrant.
9. Remove from the oven and, while still warm, use the back of a spoon or spatula to gently separate some of the granola into clusters.
10. Allow the granola to cool completely on the pan.
11. Once cooled, break up larger pieces with your hands and fold in the chocolate chips or chunks.
12. Store in an airtight container at room temperature.

Note

For larger clusters, avoid stirring during baking and press the granola firmly before it goes into the oven.

Let it cool fully before breaking, this is key for crunch. Store in an airtight container for up to 2–3 weeks.

If your kitchen is warm, keep chocolate-heavy batches in the fridge.

For a flavor twist, add orange zest, a pinch of nutmeg, or swap cinnamon for ginger.

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