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Peanut Butter Granola

Bowl with Greek yogurt, peanut butter granola, and fresh raspberries.
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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!

Ingredients

Scale

Instructions

  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Equipment

Notes

  1. 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.
  2. 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.
  3. 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.
  4. See ‘Variations’ section in the post above to customize this peanut butter granola recipe.

Nutrition

Find it online: https://thatspicychick.com/peanut-butter-granola/