Healthy Peanut Butter Granola
This healthy peanut butter granola recipe bakes in 25 minutes with 6 ingredients: rolled oats, natural peanut butter, maple syrup, cinnamon, vanilla, and salt. No oil, no refined sugar, naturally gluten-free and vegan. Baked low and slow for extra chunky clusters!
Ingredients
- 2 ½ cups old-fashioned rolled oats, gluten-free certified if needed
- ⅓ cup chopped roasted peanuts, optional (READ NOTES)
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup creamy unsalted peanut butter, I prefer all-natural
- ⅓ cup real maple syrup, or honey
- 1 teaspoon vanilla extract
Instructions
- Preheat. Heat the oven to 325°F and line a large baking sheet with parchment paper.
- Mix the dry ingredients. In a large bowl, stir together the rolled oats, cinnamon, salt, and chopped peanuts (if using).
- Whisk the wet ingredients. In a small bowl, whisk the peanut butter, maple syrup, and vanilla until smooth.
- Combine. Pour the wet mixture into the dry and stir until every oat is coated.
- Press onto the pan. Transfer the mixture to the prepared baking sheet. Use a spatula or the back of a measuring cup to press it into a tight, even layer. The tighter you pack it, the bigger the clusters.
- Bake. Bake for 15 to 18 minutes, stirring once at the 8 minute mark and pressing it back down flat. The edges should be golden brown when it's done.
- Cool completely. Let the granola cool undisturbed on the pan for at least 30 minutes. Don't touch it. This is what creates the chunky clusters.
- Break and store. Once fully cool, break into clusters with your hands. Store in an airtight jar at room temperature for up to 3 weeks.
Notes
Peanut size matters. Chop the roasted peanuts small (about the size of a sunflower seed) so they don't break up the oat clusters when you press the granola down. Bigger pieces create gaps and you'll end up with fewer chunks.
Peanut butter: Use natural, drippy peanut butter (just peanuts and salt). Jif or Skippy will work but the granola will be less chunky and slightly sweeter.
Maple syrup swap: Honey works one to one, but browns faster. Check the granola at the 12 minute mark to avoid scorching.
For maximum clusters: Press the granola down hard before baking, stir only once, and let it cool completely before touching.
Freezing: Freeze in a sealed bag for up to 3 months. Scoop straight from frozen, no thawing needed.
Make it nut free: Swap peanut butter for sunflower seed butter and skip the roasted peanuts.
Nutrition
Calories: 154kcal | Carbohydrates: 19g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 118mg | Potassium: 168mg | Fiber: 3g | Sugar: 6g | Vitamin A: 0.2IU | Vitamin C: 0.003mg | Calcium: 31mg | Iron: 1mg
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