Peanut Butter Granola

This peanut butter granola is irresistibly tasty and packed with rich peanut butter flavor. It forms perfect, crunchy clusters, ideal for snacking by the handful or sprinkling over your favorite yogurt.

I need an intervention. I am OBSESSED with homemade granola and this peanut butter granola is my favorite!

It’s loaded with crunchy clusters, just the right amount of sweetness, and an irresistible peanut butter flavor.

I like this healthy peanut butter granola so much, I'll pass up a cookie for it! I enjoy it as a snack with a latte in the afternoon.

Don't forget to try my maple walnut granola and dark chocolate granola too!

Key Ingredients

• Oats - My favorite brands are Bob's Red Mill and One Degree organic sprouted rolled oats. I always keep oats in my pantry so I can whip up granola whenever I please.
• Peanuts - Adds extra crunch and peanut flavor! I used lightly salted so the granola wouldn't be too salty.
• Golden flax meal - My second favorite ingredient for granola that's a pantry staple now. Bob's red mill sells it and you should be able to find it at any well-stocked grocery store or health food store. It's loaded with nutrients and rich in fiber.
• Peanut butter - I used Peter Pan's creamy peanut butter. I've not tested this recipe with natural peanut butter. My gut says it would work, just make sure you stir it really well first!
• Coconut oil - I used refined coconut oil which has a neutral flavor to it.
• Maple syrup - My favorite sweetener!

How to Make Peanut Butter Granola

Before you start, preheat your oven and line a sheet pan with aluminum foil or a silicone baking mat.

• Grind oats and peanuts - Grinding a portion of the oats creates better clusters!
• Combine dry ingredients - In a large bowl, combine the ground oats/peanuts, remaining oats, golden flax meal, and salt.

• Add wet ingredients - Melt the peanut butter and coconut oil until it's thin and easy to stir.
• Stir and spread - Add the wet to the dry and stir until well coated. Dump the granola onto the prepared pan, then use a spatula to spread it into a rectangle that's ½ inch thick. Don't spread it around the entire pan!

• Bake - 45 minutes total, rotating the pan halfway through. If it's getting too brown, the granola was spread too thin!
• Break - Don't break up the granola for AT LEAST 30 minutes! The larger the pieces you break it into, the larger the clusters will be.

• Cool - Spread the clusters all over the pan and let them cool completely before you store the granola in an airtight container.

Tips & Tricks

• Don't spread the granola too thin. It should be spread into a rectangle that's ½ inch thick. If you spread it too thin, it will brown too quickly and won't form good clusters.
• Don't break it up immediately. Letting it sit for 30 minutes allows it to set up slightly so it won't crumble into tiny pieces when you break it apart.

Serving Suggestions

• Yogurt parfait - Add to your favorite brand of yogurt with fresh fruit. I love to mix pomegranate seeds, yogurt, and granola in the winter months!
• Smoothie bowls - Adds crunch to a thick smoothie bowl!
• Snack - My favorite way to eat it is with dark chocolate chips for an afternoon treat/pick-me-up!
• Salad - Adds a great crunch to green salads with fruit and vinaigrettes.
• Ice cream - Adds such a great crunch to ice cream.

Storage & Freezing

• Let the granola cool completely before you try to store it! Once it's cool, transfer it to an airtight container. It will last for 2 to 4 weeks in a cool, dry place.
• You can freeze granola for a longer shelf life. Transfer it to a freezer-safe container or large zip-top bag and freeze for up to 3 months.

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