Peanut Butter Granola
User Reviews
5
Peanut Butter Granola
Description
This Peanut Butter Granola recipe brings together rolled oats, creamy peanut butter, melted coconut oil, pure maple syrup, ground cinnamon, fine sea salt, and peanuts for a nutty and lightly spiced cereal. The wet ingredients coat the oats evenly before peanuts are stirred in. The mixture is spread on parchment-lined baking sheets.
Baking occurs in two stages at 325°F: 15 minutes initially, followed by stirring to encourage even crisping, then an additional 10 minutes until it is lightly golden. Cooling completes the crisping process, yielding crunchy clusters with a balance of peanut and maple flavors with hints of cinnamon and salt.
The granola pairs well with milk or yogurt and can be enjoyed as a snack or breakfast. It stores up to two weeks at room temperature in an airtight container or up to a month refrigerated, maintaining its texture. The recipe allows for a peanut-free version by substituting almond butter and almonds as noted.
Ingredients
- 2 cups rolled oats old fashioned
- ¼ cup peanut butter
- 2 tablespoons coconut oil melted
- ⅓ cup pure maple syrup
- ¼ teaspoon salt fine sea salt
- ½ teaspoon ground cinnamon
- 1 cup peanuts (or other nuts)
Instructions
- Preheat the oven to 325ºF and line a rimmed baking sheet with parchment paper. In a large bowl, combine the oats, peanut butter, oil, maple syrup, salt, and cinnamon. Mix well, until the oats are well coated. (If your peanut butter looks thick, you can stir the wet ingredients together first, then add in the oats last, so everything is mixed evenly.)
- Stir in the peanuts, then spread the granola mixture out onto the prepared pan. Bake at 325ºF for 15 minutes. When the timer goes off, remove the pan and give the granola a stir so it will crisp up evenly. Then return the pan to the oven to bake for 10 more minutes.
- When the granola looks lightly golden, remove the pan from the oven and let it cool completely. It will crisp up even more as it cools. Then serve it with your favorite milk or yogurt, and any toppings you love. Leftover granola can be stored in an airtight container at room temperature for up to 2 weeks, or in the fridge for up to 1 month.
Notes
- Nutrition estimates are based on an eighth of the batch, approximately half a cup.
- Almond butter and sliced almonds can be used as a peanut-free alternative.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Calories | 295kcal | 15% |
| Carbohydrates | 28g | 9% |
| Protein | 9g | 18% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 114mg | 5% |
| Potassium | 285mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 0.4IU | 0% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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