Peanut Butter Granola
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Easy to make and full of large crispy clusters, this Peanut Butter Granola is downright delicious! It’s made with oats, nuts, seeds and coated in an irresistible peanut butter and maple syrup blend!
If you’ve been following this blog for a while, by now you know that:
- I’m a HUGE fan of homemade granola.
- I <3 peanut butter ANYTHING!
While I have a peanut butter banana protein granola on the blog already, the peanut butter flavors in this healthy Peanut Butter Granola really shine through and makes it completely irresistible and utterly delicious!
This granola recipe is naturally sweetened with maple syrup, vegan, gluten-free and dairy-free. Since we’re using a natural peanut butter (the smooth and runny kind without anything else added), you’ll only need a little extra oil to add some crunch and crispiness!
This granola is great for meal prep, easy breakfasts and a quick and nutritious snack. It’s full of healthy fats, protein and fiber and will start off your morning right!
For more healthy granola recipes, check out my maple tahini granola, tropical coconut pecan granola, and high protein granola!
Why This Recipe Works
- Easy to make. Homemade granola is quick and simple to make. The oven takes care of most of the work and all you need to do is mix, spread, bake and break!
- Irresistible flavors! Peanut butter, paired with a hint of warming cinnamon and vanilla flavors is absolutely delicious!
- Full of healthy fats, protein and fiber. There’s a good dose of healthy fats, protein and fiber from the nuts, peanut butter, seeds and oats.
- BIG clusters! By not stirring the granola during baking, you’ll be able to break it up into big crunchy and crispy peanut buttery clusters!
- Customizable. You can customize it with any of your favorite nuts, seeds and dried fruit and make this peanut butter granola YOURS!
Ingredient Notes and Substitutes
- Old Fashioned Rolled Oats. Just your usual wholegrain old fashioned rolled oats. Use certified gluten-free oats if needed. Instant, quick cooking and steel cut oats will not work well in this recipe.
- Seeds: I like to use a combination of sunflower seeds and pumpkin seeds (pepitas) in my granola recipes. You could sub in or add raw white sesame seeds, chia seeds, hemp seeds or flax seeds.
- Unsalted Mixed Nuts: I used a raw unsalted mixed nuts blend which has pecans, pistachios, almonds and cashew nuts. However, any type of nuts you love will some crunch and taste great in this granola. You could also simply add only peanuts if you prefer. Chop any larger sized nut varieties if needed. I personally prefer to leave the nuts whole in this recipe.
- Desiccated Coconut: Or use unsweetened shredded coconut.
- Ground Cinnamon (optional): I enjoy a touch of warming cinnamon notes in this peanut butter granola but you’re welcome to leave it out.
- Fine Sea Salt: If using table salt, you will need to use less as it is saltier than sea salt.
- Peanut Butter: I used a runny, natural peanut butter which is unsalted and unsweetened. While you can use a commercial peanut butter like Skippy or Jif if you prefer, you’ll need to warm it up in the microwave so that it is easy to stir and pour before you combine it with the rest of the ingredients. Note that commercial peanut butters are already sweetened and salted so adjust the amount of maple syrup and salt you use.
- Extra Light Tasting Olive Oil: Thanks to the peanut butter already having some natural oil, you only need a little additional oil to make the granola crispy and crunchy. I love using extra light tasting olive oil for my granola recipes but softened, melted coconut oil works well too.
- Pure Maple Syrup: To naturally sweeten our granola without adding any refined sugar. Honey or other natural liquid sweeteners can be used instead too. See the ‘Variations’ section below for other sweetener options.
- Vanilla Extract: A splash to infuse this granola with some warming vanilla notes.
- Sweetened Dried Cranberries: We’ll stir them in at the end. Or you could use chocolate chips or any other dried fruit. Or leave them out if you’re not a fan.
Full ingredient list and amounts are in the recipe card below.
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How to Make Peanut Butter Granola
Preheat your oven to 165°C/325°F/Gas Mark 3. Line a large rimmed baking tray (half sheet pan) with nonstick cooking paper or parchment paper.
- Combine the dry ingredients. In a large mixing bowl, mix together the oats, seeds, mixed nuts, desiccated coconut, salt and cinnamon until combined well.
- Add the wet ingredients. Stir together the peanut butter, oil, maple syrup and vanilla extract in a measuring cup until thoroughly combined. Then pour over the dry ingredients in the bowl. Mix until everything is evenly coated.
- Spread and bake. Pour the peanut butter granola mixture onto the prepared baking tray. Use a silicone spatula to spread into an even layer. Press down firmly to flatten the mixture. Bake for 27-28 minutes, rotating the tray halfway through so that the back of the tray is facing the front and the granola bakes evenly.
Note: If you prefer a loose, crumbly style granola instead of clusters, stir and flip the granola halfway through baking.
Be sure to watch closely during the last few minutes to make sure the granola doesn’t burn.
- Cool, break into clusters and add cranberries. Allow the granola to cool completely on a wire rack for 40-45 minutes. It will brown further and crisp up as it cools. Once cooled, break into clusters of your desired size and stir through the dried cranberries.
- Enjoy! You can enjoy the granola immediately with milk, Greek yogurt, or munch on it as a snack.
I personally love it over Greek style yogurt mixed with half a scoop of protein powder and some fresh raspberries or sliced banana. It’s the ultimate delicious and satiating protein-packed breakfast to fuel my busy mornings!
Full detailed instructions are in the recipe card below.
Cook’s Tips
- Storing. Transfer to an airtight sealed container and store in a cool dry area for up to 1 month.
- Store the granola in the fridge or freezer. To make the granola last longer, store it in the fridge or freezer for up to three months. I recommend freezing individual portions in separate freezer-friendly zipper bags so that you can thaw only what you need. To thaw granola from frozen, place on the counter overnight and it’ll be good to go in the morning.
- Cool completely before breaking into clusters. Unless you prefer a loose, crumbly style granola instead of clusters, avoid stirring or attempting to break the granola while it’s still warm from the oven. Wait until it has fully cooled so that it will be firm and easy to break into clusters.
Variations
- Make it refined sugar free. Use naturally sweetened dried cranberries or other dried fruit.
- Use different dried fruit. Raisins, dried blueberries, dried cherries, freeze dried strawberries, etc.
- Add chocolate chips. Because peanut butter and chocolate tastes heavenly! You can either swap out the dried cranberries for chocolate chips or add them in addition to the cranberries.
- Use a different nut butter: Just about any nut or seed butter will work in place of the peanut butter. Almond butter, tahini (sesame seed paste/butter), cashew butter and macadamia butter are some great options.
- Use different nuts. Peanuts, hazelnuts, walnuts, Brazil nuts,, macadamia nuts, etc. Any type of nuts or combination of nuts that you like will work!
- Use a different sweetener. Honey, date syrup, agave syrup, etc. Note that if using honey, this granola won’t be vegan.
FAQs
To make peanut butter granola clusters, flatten the mixture evenly on the baking tray and press down firmly. Avoid stirring or flipping during baking. Allowing the granola to cool completely before touching it will give it time to firm up further and crisp up. Once cool, it will be like a firm big slab of granola which you can then break up into clusters of your desired size.
If stored properly in an airtight sealed container and in a cool dry area, homemade granola will last for 1 month. In cooler weather and climates, it can stay fresh for up to 5-6 weeks.
It is more cost effective to make your own granola because you can buy ingredients like oats, seeds, nuts, and liquid sweeteners such as maple syrup and honey in bulk at wholesale stores like Costco. Store-bought granola is usually expensive and doesn’t taste as fresh or good as homemade granola. It’s also often full of added sugars and other things you might not want to consume on a regular basis.
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More Granola Recipes
Peanut Butter Granola
Easy to make and full of large crispy clusters, this Peanut Butter Granola is downright delicious! It’s made with oats, nuts, seeds and coated in an irresistible peanut butter and maple syrup blend!
- Prep Time: 10
- Cook Time: 27
- Total Time: 37 minutes
- Yield: 16 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 375 grams / 4 cups Old Fashioned Rolled Oats (use gluten-free certified oats if needed)
- 30 grams / ¼ cup raw unsalted Sunflower Seeds
- 35 grams / ¼ cup raw unsalted Pumpkin Seeds
- 120 grams / 1 cup unsalted Mixed Nuts (I used a mix with pecans, pistachios, almonds and cashews)
- 12 grams / ≈ 4 TBSP Desiccated Coconut (or unsweetened shredded coconut)
- ¾ TSP Fine Sea Salt
- ½ TSP ground Cinnamon (optional)
- 118 grams / ½ cup smooth natural Peanut Butter (unsalted and unsweetened – note 1)
- 45ml / ≈ ¼ cup Extra Light Tasting Olive Oil (or use melted coconut oil)
- 150ml / 5 fluid ounces Pure Maple Syrup (or use honey – note 2)
- 1 TSP Vanilla Extract
- 60 grams / ½ cup Sweetened Dried Cranberries
Instructions
- Prep: Preheat oven to 165°C / 325° F / Gas Mark 3. Line a large rimmed baking tray (half sheet pan) with nonstick cooking paper (or parchment paper).
- Combine the dry ingredients: In a large mixing bowl, add the oats, unsalted mixed nuts, desiccated coconut, sunflower seeds, pumpkin seeds, fine sea salt, and ground cinnamon (if using). Mix together until combined well.
- Add the wet ingredients: Combine the peanut butter, extra light tasting olive oil, maple syrup and vanilla extract in a measuring cup. Stir to combine, then pour over the dry ingredients in the bowl. Mix until everything is evenly coated with the wet ingredients.
- Spread: Pour the granola mixture onto the prepared baking tray. Use a silicone spatula to spread into an even layer and press down firmly on the mixture to flatten it.
- Bake: Bake for 27-28 minutes, rotating the tray halfway through so that the back of the tray is facing the front. (Note: If you prefer a loose, crumbly style granola instead of clusters, stir and flip the granola halfway through the baking time). Watch closely during the last few minutes to make sure the granola doesn’t burn. It should be light golden brown and mostly dry.
- Cool: Transfer the tray to a wire cooling rack and allow to cool completely – approximately 40-45 minutes. The granola will continue to brown and crisp up further as it cools.
- Break and add cranberries: Once cooled, break the granola into your desired size clusters using your hands or a spoon. Stir through the dried cranberries.
- Serve or store: Serve immediately with Greek yogurt, milk or enjoy on its own as a snack. Or transfer to an airtight sealed contained and store in a cool dry area for up to 1 month.
Notes
- Peanut Butter: I used a runny, natural unsalted and unsweetened peanut butter. While you can use a commercial peanut butter like Skippy or Jif if desired, you’ll need to warm it up in the microwave so that it is easy to stir and pour before you combine it with the rest of the ingredients. Commercial peanut butters are already sweetened and salted so adjust the amount of salt and maple syrup you add as you’ll need less Peanut Butter Granola.
- Pure Maple Syrup. You can use honey, date syrup, agave syrup or other liquid sweetener of choice. Note that the granola won’t be vegan if using honey. If using honey, heat it up in the microwave for 15-20 seconds so that it is easy to stir and pour before you combine it with the rest of the wet ingredients.
- To store granola longer. To make the granola last longer, store it in the fridge or freezer for up to three months. I recommend freezing individual portions in separate freezer-friendly zipper bags so that you can thaw only what you need. To thaw granola from frozen, place on the counter overnight and it’ll be good to go in the morning.
- See ‘Variations’ section in the post above to customize this peanut butter granola recipe.
Nutrition
- Serving Size: 1/2 cup
- Calories: 276
- Sugar: 11.9g
- Sodium: 73.4mg
- Fat: 13.9g
- Saturated Fat: 2.3g
- Unsaturated Fat: 11.5g
- Trans Fat: 0.1g
- Carbohydrates: 31.3g
- Fiber: 4.4g
- Protein: 7.6g
- Cholesterol: 0
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