Peanut Butter Granola Recipe

Name: Peanut Butter Granola
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (260 g) smooth, unsweetened peanut butter (preferably natural); 2/3 cup (155 ml) pure maple syrup; 1/2 cup (120ml) canola oil; 2 teaspoons pure vanilla extract; 1 teaspoon ground cinnamon; 1 teaspoon kosher salt; 3 cups packed (12 oz/340 g) old-fashioned rolled oats; 3 cups packed (11 oz/310 g) quick-cooking oats; 2 cups (10.5 oz/300 g) unsalted peanuts, half roughly chopped; Almond milk (or another milk you like) and fresh fruit, for serving

Servings: persons

1
Preheat your oven to 300u00b0F (150u00b0C), with racks positioned in the top and bottom thirds of the oven.
2
Whisk the peanut butter, maple syrup, oil, vanilla, cinnamon, and salt in a large bowl until smooth. Add both oats and the peanuts and stir with a spatula to combine.
3
Divide the granola evenly between two rimmed baking sheets and spread with the spatula into a at layer. Bake for 40 to 45 minutes, rotating the baking sheets front to back and top to bottom halfway through, until the granola is dry looking and beginning to turn golden brown. Do not stir! (This ensures you'll have big chunks of granola.)
4
Cool completely on the baking sheets and then transfer to an airtight container or zip-top bag. The granola will keep at room temperature for up to 2 weeks, or up to 2 months in the freezer. Serve with almond milk and fresh fruit. I like apples or fresh strawberries.

1669

kcal

Calories

105

Fat

141

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup (260 g) smooth, unsweetened peanut butter (preferably natural), 2/3 cup (155 ml) pure maple syrup, 1/2 cup (120ml) canola oil, 2 teaspoons pure vanilla extract, and more.

Yes, Peanut Butter Granola falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Peanut Butter Granola

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions