This homemade peanut butter granola is absolutely delicious and so easy to make, perfect to have on hand for weeks to come. Naturally sweetened with pure maple syrup and honey, plus plenty of peanut butter and crunchy peanuts – it's completely irresistible.
KEY INGREDIENTS & SUBSTITUTIONS:
- Old Fashioned Oats: Old fashioned oats are best for homemade granola because they're a bit sturdier and have a great texture when baked. Don't use instant oats - they can't hold up to it!
- Natural Smooth Peanut Butter: Natural nut butter is more liquidy which is ideal here. You can substitute for any natural nut butter you love. This is my favorite natural peanut butter.
- Pure Maple Syrup & Honey: To sweeten it up. You can use one or the other, I prefer a combination of both.
- Cinnamon: I never make granola without it.
- Vanilla: Similar to cinnamon, a must.
- Peanuts: These add a great crunch. You could also use almonds or pecans.
- Salt: Always to balance out the flavors.
KITCHEN TOOLS YOU'LL NEED:
- Large bowl
- Mixing spoon
- Measuring bowls/cups
- Parchment paper
- Large baking sheet
- Large sealed jar to store the baked granola in
HOW TO MAKE HOMEMADE PEANUT BUTTER GRANOLA:
In just three easy steps you can have a crunchy homemade peanut butter granola stash all week.
- Make the peanut butter mixture. In a large bowl, combine the peanut butter, maple syrup, honey, and vanilla. If it's a little stiff, heat it up in the microwave for 15-30 seconds.
- Add the oats. To the peanut butter mixture, add the cinnamon, oats, and peanuts. Stir to combine.
- Bake. On a parchment-lined baking sheet spread out the oat mixture in an even layer. Bake at 325℉ for 20-25 minutes, until golden brown. Allow to cool on the sheet for at least 15 minutes, then break it apart.
HOW TO MAKE SURE HOMEMADE GRANOLA GETS CRUNCHY:
The trick of the trade for crunchy granola:
- Bake it at a low temperature
- Bake it in a thin layer
- Let it cool completely on the tray before you break it apart
- Especially make sure it's at room temp before you put it in any kind of storage
HOW TO STORE HOMEMADE PEANUT BUTTER GRANOLA AND HOW LONG IT LASTS:
To keep homemade granola crunchy, make sure it cools fully before putting it in any kind of storage container – this will help it keep as crunchy as possible.
To store the homemade granola, a jar with a tight-fitting lid is best (such as a mason jar), but any air-tight container will do. It will stay good for up to two weeks at room temp or in the fridge.
WHAT TO SERVE GRANOLA WITH:
- A bowl of yogurt (with or without fruit)
- A smoothie
- In a bowl with milk of your choosing (with or without fruit)
- Over some ice cream
- Or eat it straight!
MORE BREAKFAST RECIPES:
- Granola Stuffed Buttermilk Waffles
- Vegetarian Breakfast Burritos
- Homemade Quiche
- Triple Cinnamon Homemade Pop Tarts
Peanut Butter Granola
This homemade peanut butter granola is absolutely delicious and so easy to make, perfect to have on hand for weeks to come. Naturally sweetened with pure maple syrup and honey, plus plenty of peanut butter and crunchy peanuts – it's completely irresistible.
Yield: 6 servings
INGREDIENTS
- 3 cups old fashioned oats
- ½ cup natural smooth peanut butter
- ¼ cup pure maple syrup
- ¼ cup honey
- ½ teaspoon cinnamon
- 1 teaspoon vanilla
- ½ teaspoon kosher salt
- ½ cup peanuts roughly chopped
INSTRUCTIONS
- Preheat your oven to 325℉.
- In a large bowl, combine the peanut butter, maple syrup, honey, and vanilla. If it's a little stiff, heat it up in the microwave for 15-30 seconds.
- To the peanut butter mixture, add the cinnamon, oats, and chopped peanuts. Stir to combine.
- On a parchment-lined baking sheet spread out the oat mixture in a thin even layer.
- Bake at 325℉ for 20-25 minutes, until golden brown.
- Allow to cool on the sheet for at least 15 minutes, then break it apart.
NUTRITION
Calories: 431kcal | Carbohydrates: 54g | Protein: 14g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Sodium: 299mg | Potassium: 416mg | Fiber: 7g | Sugar: 22g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 3mg
DID YOU TRY THIS RECIPE?Tag @cozycravings and use #cozycravings
I've run out of maple syrup and can't find it in the market as well. Is it okay to use honey instead of maple syrup?
Yes absolutely!
I was wondering if you can use peanut butter powder instead and how much would I use.
Hi Cathy, I’m truthfully not sure! I haven’t tried it with PB powder, and since the PB provides some liquid to help it all stick together and get golden brown, I’m not so sure it would work with powder. You could use any other nut butter though!