How to Make Peanut Butter Chocolate Chip Granola

• Preheat the oven to 325°F (163°C). Prepare the pan with a spray of cooking oil. It will help the parchment paper stay in place. Line a 9 x 9 inch baking pan with parchment paper. The size of your pan will affect the finished granola. A larger pan will spread the mixture thinner and give you more crispness, while a smaller pan will result in thicker, chewier granola.
• In a large mixing bowl, combine the rolled oats and salt.
  2 1/2 Cups Old-Fashioned Rolled Oats, 1/4 Teaspoon Salt
• In a separate bowl, whisk together the melted butter, honey, brown sugar, and vanilla extract until smooth.
  1/3 Cup Honey, 1/4 Cup Butter, 1/4 Cup Brown Sugar, 1/2 Teaspoon Vanilla Extract
• Pour the butter mixture over the oats and stir well, making sure all of the oats are evenly coated.
• Add the peanut butter and mix-ins. Fold in the creamy peanut butter until it is distributed throughout the oat mixture. Gently fold in the mini chocolate chips and sunflower seeds or any other optional add-ins you are using.
  1/2 Cup Mini Chocolate Chips, 1/4 Cup Roasted Sunflower Seeds, 2 Tablespoons Creamy Peanut Butter
• Transfer the granola mixture to the parchment-lined baking pan.
• Use a spatula or a small piece of parchment paper to firmly press the mixture into an even layer. Pressing the mixture down helps create those wonderful granola clusters.
• Bake for 20 to 22 minutes, or until the granola is just lightly golden.
• For softer, chewier granola, stick closer to the shorter baking time. If you prefer your granola crispier, bake it a little longer, keeping a close eye on it toward the end so it doesn't become too dark.
• Cool completely. Let the granola cool in the pan for about 10 minutes.
• Then transfer the pan to the refrigerator to cool completely and finish setting. Once completely cooled, break the granola into smaller crumbles or clusters.