This addicting Peanut Butter Granola recipe is on repeat at our house! Made with simple and healthy ingredients, this crunchy granola is filled with peanut butter flavor, and it’s easily made gluten-free, dairy-free and vegan too.
Do you love peanut butter?
It’s one of my favorite flavors. Naturally, I try to make as many peanut butter flavored breakfasts, snacks, and desserts as possible! Let’s see, just to name a few there’s:
- Classic Peanut Butter Cookies
- Peanut Butter Baked Oatmeal
- Peanut Butter Muffins
- Monster Cookies
- Peanut Butter Chocolate Chip Breakfast Cookies
- No Bake Chocolate Peanut Butter Oatmeal Bars
- Peanut Butter Scones
- Chocolate Peanut Butter Snack Balls
My kids and husband agree, peanut butter is a favorite here (I think my daughter eats a peanut butter and jelly every day for lunch… but that’s a story for another time!). 😉
Now it’s time I share my tried and true Peanut Butter Granola recipe. This gluten-free, dairy-free and vegan granola is filled with peanut butter flavor, oats and peanuts (or any of your favorite nuts).
It’s a simple recipe, that’s based off of one of my highest rated recipes: my Vanilla Granola. I’ve heard repeatedly from experienced granola makers that my recipe is “THE” recipe to make, after trying countless other recipes. I love it too, and of course I agree! 🙂
Whether you love making granola often, or have never made granola before in your life, this is a great recipe to start with! Keep reading for a few tips and ideas.
Let’s talk about peanut butter.
Any peanut butter should work just fine in this recipe. I’ve tried it with both a jar of Jif and a natural peanut butter. I prefer to use a natural peanut butter, but either one works.
Because peanut butter is thick it can make it so that the granola does not cook through enough, if you aren’t careful. So the most important tip when making Peanut Butter Granola is to stir the granola half way through cooking. This will ensure all of the granola gets cooked, so it still cools crunchy (instead of soft and chewy).
You could also try flipping the granola over gently with a spatula, like flipping a pancake! This can help to keep some of the larger chunks together, if you prefer large granola chunks.
Other than that, making this Peanut Butter Granola is easy!
Basically, you’ll mix together your wet ingredients, add your dry ingredients, and spread them out into a pan to bake low and slow at 300 for 30 minutes.
To make this granola gluten-free, be sure to use certified gluten-free rolled oats. If you don’t need it to be, regular rolled oats are just fine as well. I do not recommend using quick cooking oats.
To make this granola dairy-free, simply use coconut oil (or another neutral cooking oil, like olive oil).
To make this granola vegan, be sure to use maple syrup instead of honey.
Lastly, optional add-in’s:
Don’t forget, after your granola has cooked AND cooled, you can add extra add-in’s if you’d like.
Sprinkle in one cup of chocolate chips (milk, dark, white, dairy-free, etc.) or other dried fruit (cranberries, blueberries, etc.). Each add-in will give you another flavor combination, so this Peanut Butter Granola never gets old.
Fellow peanut butter lovers, I hope you enjoy this Peanut Butter Granola as much as we do. It’s one of my favorite snacks, just straight from a bowl with a spoon!
After you make it, please let me know what you think! I love to hear from ya’ll. Leave a comment and rating, below, and/or find me on Instagram and tag me in your pic.
- 2 tbsp coconut oil, melted (or another neutral cooking oil)
- 3 tbsp maple syrup (or honey)
- 1/4 cup white sugar (or coconut sugar)
- 1/3 cup creamy peanut butter*
- 2 tsp vanilla
- 2 cups rolled oats (certified gluten-free)
- 1 cup peanuts, chopped (or other preferred nut)
- 1 cup sliced almonds or chopped walnuts
To begin, preheat your oven to 300. Line a large baking pan with parchment paper.
To a large mixing bowl, add your coconut oil, maple syrup and sugar and stir till combined. Microwave till bubbly (~30-60 seconds). To the same bowl, add your peanut butter and vanilla and stir till smooth. Add your oats and nuts and stir them into the wet ingredients, till they are completely covered.
Pour the mixture onto your pan and spread it out into a thin, even layer. Bake in the oven for 15 minutes.
Remove from the oven and stir, or use a spatula to carefully flip the granola over (this will ensure even baking, so you have crunchy granola). Bake for another 15 minutes.
Let cool entirely. Then devour!
Stored in an airtight container at room temperature this granola lasts several weeks.
*You can use natural creamy peanut butter or a classic jar of Jif.
**The calories figured are for 1/4 cup of granola per each serving.