It is 7am, you are tired, and everyone is hungry. This peanut butter granola is the perfect solution for your morning rush. It is crunchy, sweet, and keeps you full until lunch.
You can prep a big batch on Sunday for the whole week. This recipe delivers a satisfying crunch without any refined sugar. Your kitchen will smell like a cozy bakery in no time.
Why You’ll Love This Recipe
You will love how simple and fast this recipe is. It takes only 10 minutes of active prep time. Most ingredients are likely in your pantry already. This recipe is a healthy reset for your morning routine. It is much better than sugary store-bought options. Your kids will love the familiar peanut butter flavor.
Simple Method
Making your own cereal is very straightforward. You mix the dry ingredients in one large bowl. Then you whisk the wet ingredients until they are smooth. Combine them together and bake until the edges are golden. Even beginners can master this recipe on the first try.
Ingredients You’ll Need
These mostly pantry staples create a nutrient-dense breakfast everyone enjoys.
- 3 cups old-fashioned rolled oats
- 1/2 cup natural creamy peanut butter (unsweetened)
- 1/3 cup pure maple syrup
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 1/2 cup raw peanuts, roughly chopped
Step-by-Step
- Preheat oven to 325°F (165°C) and line a rimmed baking sheet with parchment paper.
- In a large mixing bowl, combine the rolled oats, chopped peanuts, cinnamon, and sea salt.
- In a separate microwave-safe bowl or small saucepan, whisk together the peanut butter, maple syrup, and coconut oil until smooth. Stir in the vanilla extract.
- Pour the liquid mixture over the dry ingredients and stir with a spatula until the oats are uniformly coated.
- Spread the granola in an even layer on the prepared baking sheet, pressing down slightly with the back of a spoon to encourage cluster formation.
- Bake for 22 to 25 minutes, rotating the pan halfway through. Do not stir if large clusters are desired.
- Remove from the oven when the edges are golden brown. Allow the granola to cool completely on the pan for at least 45 minutes to reach final crispness before breaking into pieces.
Best Ways to Enjoy It
Enjoy this over a bowl of creamy Greek yogurt. Add some fresh sliced bananas or seasonal berries. It also makes a great snack on its own. Pack it in small bags for busy school days. Set the table and enjoy a slow weekend morning together.
Keep It Fresh
Keep your granola in an airtight glass jar. It stays fresh for up to two weeks. Do not put it in the refrigerator. Reheat in a 300°F oven if it loses its crunch. Most families finish the jar much faster than that. It is the perfect make-ahead breakfast for busy weeks.
Tips for Best Results
- Use natural drippy peanut butter for the smoothest texture.
- Do not stir the granola while it is baking.
- Press the mixture down firmly to create big crunchy clusters.
- Let it cool completely before you touch it.
- For back-to-school season, double the batch for lunches.
- Add a handful of dark chocolate chips after it cools.
- Avoid using quick oats as they will get too soft.
Easy Flavor Ideas
- Swap peanuts for almonds or pecans for a different crunch.
- Use almond butter if you prefer a milder nut flavor.
- Add dried cranberries or raisins after the granola has cooled.
- Use certified gluten-free oats to keep it allergy-friendly.
- Stir in some pumpkin seeds for a fall-inspired twist.
Quick Answers
Can I make this nut-free?
You can use sunflower seed butter instead of peanut butter. Swap the chopped peanuts for pumpkin or sunflower seeds. It will still be very delicious and crunchy.
How do I get the biggest clusters?
The secret is to press the mixture down before baking. Most importantly, do not stir it while it is in the oven. Let it cool 100% before breaking it apart.
Will my kids actually eat this?
Yes, children love the sweet and salty peanut butter taste. It tastes like a treat but is full of fiber. It is a win for everyone at the table.
I hope this crunchy granola makes your busy mornings a little easier. It is such a simple way to start the day with a smile. Happy cooking!
— Alex
Ingredients
- 3 cups old -fashioned rolled oats
- 1/2 cup natural creamy peanut butter (unsweetened)
- 1/3 cup pure maple syrup
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 1/2 cup raw peanuts, roughly chopped
Instructions
- Preheat oven to 325°F (165°C) and line a rimmed baking sheet with parchment paper.
- In a large mixing bowl, combine the rolled oats, chopped peanuts, cinnamon, and sea salt.
- In a separate microwave-safe bowl or small saucepan, whisk together the peanut butter, maple syrup, and coconut oil until smooth. Stir in the vanilla extract.
- Pour the liquid mixture over the dry ingredients and stir with a spatula until the oats are uniformly coated.
- Spread the granola in an even layer on the prepared baking sheet, pressing down slightly with the back of a spoon to encourage cluster formation.
- Bake for 22 to 25 minutes, rotating the pan halfway through. Do not stir if large clusters are desired.
- Remove from the oven when the edges are golden brown. Allow the granola to cool completely on the pan for at least 45 minutes to reach final crispness before breaking into pieces.
