Healthy Peanut Butter Granola
User Reviews
5.0
12 reviews
Excellent
Healthy Peanut Butter Granola
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This is seriously the best under-30-minute healthy peanut butter granola recipe - it's chunky, naturally sweetened with maple syrup, and made without oil. An easy gluten-free, refined sugar-free, and vegan meal prep snack or breakfast.
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Ingredients
- 2 ½ cups old-fashioned rolled oats gluten-free certified if needed
- ⅓ cup roasted peanuts roughly chopped
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup creamy unsalted peanut butter I prefer all-natural
- ⅓ cup pure maple syrup or honey
- 1 teaspoon vanilla extract
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Instructions
- Preheat your oven to 325°F (163°C) and line a standard baking sheet with parchment paper.
- In a large mixing bowl, combine the rolled oats, chopped peanuts, cinnamon, and salt.
- In a smaller bowl, whisk together the creamy peanut butter, maple syrup, and vanilla extract until it's smooth.
- Pour the peanut butter mixture into the large bowl with the dry ingredients. Stir everything together until the oats and nuts are evenly coated with the peanut butter mixture.
- Transfer the mixture onto the parchment-lined baking sheet and use a spatula or the back of a spoon to spread it out into a flat, even layer. THIS IS IMPORTANT!
- Place the baking sheet in the preheated oven and bake for 15 - 18 minutes. I recommend stirring the granola halfway through the baking time, BUT make sure to press the granola back down into a flat layer again.
- Remove the granola from the oven and let it COMPLETELY cool for at least 30 - 45 minutes before breaking apart.
- Store your homemade peanut butter granola in an airtight container on the counter. It should stay fresh and delicious for 1 to 2 weeks.
Notes
- Peanut Butter Substitute: Almond butter, cashew butter, or any other nut butter are great substitutes for peanut butter. Choose a creamy, unsalted version for best results.
- Cool Without Disturbing: This is my #1 tip to ensure your peanut butter granola is super chunky with cluster. Allow the baked granola to cool completely on the baking sheet without stirring or breaking it apart for at least 30 minutes. This cooling period is essential for the granola to harden and form chunks.
- Press it down: This is my #2 tip for chunky granola. After spreading the granola mixture onto the baking sheet, press it down firmly with a spatula or the back of a spoon. This compacts the mixture, helping it stick together and form clusters.
- PB&J: Swirl in some fruit preserves or jelly into the granola mixture before baking.
- Coconut: Add ¼ cup of shredded coconut to your granola mixture before baking.
- Chocolate Chip: Add ⅓ cup of chocolate chips to your peanut butter granola after it has cooled and you have broken up the chunks.
- Storing: Store your homemade peanut butter granola in an airtight container at room temperature for 2 – 3 weeks.
- Freezing: Add your granola to a sealable freezer bag and freezer for up to 3 months.
Nutrition Information
Show Details
Calories
154kcal
(8%)
Carbohydrates
19g
(6%)
Protein
5g
(10%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Sodium
118mg
(5%)
Potassium
168mg
(5%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
0.2IU
(0%)
Vitamin C
0.003mg
(0%)
Calcium
31mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 154 kcal
% Daily Value*
| Calories | 154kcal | 8% |
| Carbohydrates | 19g | 6% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 118mg | 5% |
| Potassium | 168mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 0.2IU | 0% |
| Vitamin C | 0.003mg | 0% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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