Peanut Butter Granola Recipe
User Reviews
5
Peanut Butter Granola Recipe
Description
The granola recipe starts by mixing dry ingredients including oats, seeds, nuts, cocoa powder, and salt. The wet ingredients—whipped aquafaba or egg white, peanut butter, maple syrup, melted coconut oil, and vanilla—are combined and mixed into the dry mix. Shaping the granola into clusters before baking contributes to a chunkier texture, though it can be baked loose for a more crumbly outcome.
Baked at 325°F for about 30 minutes with rotation, this granola crisps and lightly browns. The texture is crunchy with nutty bites from the sunflower seeds and cashews, enhanced by a mild chocolate and peanut flavor. The use of aquafaba or egg white helps bind for cluster formation.
This granola works well as a breakfast cereal or snack, served with milk or yogurt. It stores well and can be customized with additional ingredients or seeds. The recipe notes advise using a conventional oven or lowering temperature for fan ovens and spacing granola adequately on baking sheets for even cooking.
Ingredients
Dry Ingredients
- 2 cups rolled oats gluten-free oats if required, traditional
- ⅔ cup sunflower seeds
- ⅔ cup cashew nuts raw
- 2 tablespoons cocoa powder unsweetened
- 1 teaspoon sea salt ground
Wet ingredients
- 3 tablespoons aquafaba or 1 egg white
- ¼ cup peanut butter unsalted and unsweetened, smooth, natural
- ⅓ cup maple syrup
- 3 tablespoons coconut oil melted
- ½ teaspoon vanilla extract or 1 teaspoon vanilla essence
Instructions
- Heat the oven to 325 °F and line the rimmed baking sheet with parchment paper.
- Add all the dry ingredients to a large bowl and mix.
- Place the aquafaba (or egg white) in a small bowl and whip until frothy (about three minutes).
- Place the remaining wet ingredients in a medium-sized bowl and whisk until very well combined. The oil should be fully incorporated into the mixture. Whisk in the aquafaba (or egg white).
- Pour the wet ingredients into the bowl with the oats mixture. Stir thoroughly to combine.
- Spoon the granola mix onto the baking sheet. If you like your granola extra chunky, use lightly oiled hands to gently press large chunks of granola together and place them on the parchment paper to form mounds. Make 7 to 10 mounds depending on the size of your baking sheet. Things might get messy, but it's worth it!
- Place the baking tray on the middle rack in the preheated oven. Bake it for 30 minutes. Rotate the tray halfway through if your oven cooks unevenly.
- Take the pan from the oven and gently flip the granola mounds with a rubber spatula. Try to preserve some chunky clusters and move any darker clumps of granola on the edges to the middle of the tray. Bake for 10 minutes and remove from the oven. Stir in the same gentle flipping motion.
- Turn off the oven and return the granola to the oven for 5 to 10 minutes. Since the cocoa in this mix is already dark in colour, you need to keep a close eye on the granola towards the end and trust your sense of smell to identify if the granola is at risk of burning.
- Remove the baking tray and set it aside to cool down to room temperature.
- Store the peanut butter granola clusters in a sealed container at room temperature for one month.
Notes
- Use a conventional oven or reduce temperature if using a fan oven for best results.
- Spread granola evenly and avoid overcrowding the baking sheet to ensure crispness.
- If doubling the recipe, use multiple trays or a larger sheet if your oven allows.
- Omitting aquafaba or egg white results in less chunky clusters; break up clusters when stirring for a crumblier texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 332kcal | 17% |
| Carbohydrates | 31g | 10% |
| Protein | 9g | 18% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 40mg | 2% |
| Potassium | 311mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 6IU | 0% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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