Peanut Butter Granola is a delicious & crunchy recipe that you can prepare for the week ahead. It’s perfect for an easy breakfast or snack on-the-go!
Why You’ll Love It
It’s easy to make. All you need is a few simple pantry ingredients to make homemade granola. Just stir them together and bake until crispy!
It’s gluten-free. Oats are naturally gluten-free (and full of fiber!), but make sure you choose oats that are labeled “certified gluten-free” to avoid any cross-contamination during the manufacturing process.
It’s dairy-free. This recipe calls for melted coconut oil, so it’s naturally dairy-free and vegan, but you can also use olive oil since it’s such a small amount. (The type of oil you use shouldn’t impact the overall flavor with just 2 tablespoons per batch, unless you were to use something like toasted sesame oil, which does have a stronger taste.)
It’s naturally sweetened. This recipe uses maple syrup as both a sweetener and a binder. When it cools, it will help the granola crisp up and form small, crunchy clumps! If you don’t need a vegan recipe, you could also use honey, instead.
It tastes amazing. The combination of sweet, crunchy, and slightly salty clusters is hard to resist. My family keeps sneaking a taste straight off the pan!
Ingredients You’ll Need
What’s in peanut butter granola?
- Rolled oats
- All natural peanut butter
- Maple syrup
- Coconut oil
- Nuts (like peanuts or sliced almonds)
This simple combination makes the best granola! You can add in some extras once it has cooled, too, such as chocolate chips, raisins, or dried cranberries.
When you add a tangy fruit (like raspberries) to this granola, it tastes like a bowl of peanut butter & jelly cereal. It’s also delicious topped with sliced bananas, and served with yogurt or oat milk.
How to Make Peanut Butter Granola
Preheat the oven to 325ºF and line a baking sheet with parchment paper. In a large bowl, combine the oats, peanut butter, maple syrup, coconut oil, cinnamon and salt. Stir well, until everything is evenly mixed.
Then, stir in the nuts, for extra crunch.
Pro Tip: If your peanut butter doesn’t have a drippy consistency, you can stir it together with the maple syrup and coconut oil first. Once the peanut butter mixture is smooth, you can stir in the oats and nuts, and coat well. Be sure to use room temperature ingredients, so the coconut oil won’t thicken up as you stir. (Warm them if store the peanut butter or maple syrup in the fridge.)
Pour the granola mixture from the large mixing bowl onto the prepared baking sheet, and spread it out into a flat, even layer. The flatter you can spread the mixture, the crispier it will turn out later.
Bake at 325ºF for 15 minutes, then stir the granola with a spoon and spread it out again. Return to the oven to bake for another 10 minutes, or until the edges are starting to look lightly golden.
When the timer goes off, remove the pan of granola from the oven and let it cool completely. It won’t become crispy until it cools.
As soon as the cooled granola is crispy, you can serve it right away with yogurt or your favorite milk.
You can store the cooled granola in an airtight container for up to 1 week at room temperature, or in the fridge for up to 1 month. You can also freeze granola for up to 3 months.
Substitutions & Common Questions
Can I use a different nut butter? Yes, of course! Feel free to use almond butter or cashew butter, instead. You can also use tahini or sunflower seed butter for a nut-free option.
Can I add more flavor? Sure! You can add a 1/2 teaspoon of vanilla extract to this recipe, or any extra spices you love. Adding in mini chocolate chips or shredded coconut is also a fun twist.
Can I add more protein? You can replace some of the nuts with hemp hearts for a complete source of plant based protein. Or, feel free to add a scoop of your favorite protein powder to the mix.
Peanut Butter Granola
Peanut Butter Granola is lightly sweet and salty, and makes the perfect breakfast or snack on-the-go. All you need is a few ingredients to make it!
Preheat the oven to 325ºF and line a rimmed baking sheet with parchment paper. In a large bowl, combine the oats, peanut butter, oil, maple syrup, salt, and cinnamon. Mix well, until the oats are well coated. (If your peanut butter looks thick, you can stir the wet ingredients together first, then add in the oats last, so everything is mixed evenly.)
Stir in the peanuts, then spread the granola mixture out onto the prepared pan. Bake at 325ºF for 15 minutes. When the timer goes off, remove the pan and give the granola a stir so it will crisp up evenly. Then return the pan to the oven to bake for 10 more minutes.
When the granola looks lightly golden, remove the pan from the oven and let it cool completely. It will crisp up even more as it cools. Then serve it with your favorite milk or yogurt, and any toppings you love. Leftover granola can be stored in an airtight container at room temperature for up to 2 weeks, or in the fridge for up to 1 month.
• Feel free to use almond butter and sliced almonds for a peanut-free alternative.
Calories: 295kcal, Carbohydrates: 28g, Protein: 9g, Fat: 18g, Saturated Fat: 5g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 7g, Sodium: 114mg, Potassium: 285mg, Fiber: 4g, Sugar: 9g, Vitamin A: 0.4IU, Vitamin C: 0.01mg, Calcium: 50mg, Iron: 2mg
If you try this peanut butter granola recipe, please leave a comment and star rating below letting me know how you like it.
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