Peanut Butter Granola Recipe
This Peanut Butter Granola Recipe is an easy granola recipe made with peanut butter and maple syrup for a nutritious breakfast.
Plus, this is vegan granola made with no eggs or dairy.
How To Make Peanut Butter Granola
Making this recipe is super easy, it takes less than 10 minutes of prep!
- Peanut Butter – Pick natural peanut butter only. This is the peanut butter that is made from peanuts only. You can pick a salted version, but it’s better unsalted for this recipe. If peanuts are not for you, you can use other nut butter or seed butter such as almond butter or sunflower seed butter.
- Rolled Oats – I like to use Old-Fashioned Rolled Oats, they bring the best taste to this recipe.
- Maple Syrup – Or any other liquid sweeteners such as the vegan honey alternative coconut nectar, or rice malt syrup.
- Coconut Oil – Coconut oil brings the best taste to this recipe, but you can swap it for light olive oil.
- Cinnamon – This is essential in this recipe.
- Vanilla Extract – Vanilla extract brings a delicious sweet flavor.
- Pumpkin Seeds – Or any other seeds you like.
- Almonds – Crush them into small bits.
Don’t overbake and keep the temperature low, at around 320°F (160°C), to prevent the granola from darkening too fast and burning.
You can also air-fry granola in batches in a single layer in an oven-safe tray that fits your air fryer basket.
Don’t overlap the granola on the baking tray, or it won’t bake evenly.
Stir halfway and cool down fully on the tray to form clusters. As it cools down, it forms granola clusters that have a real crunch and give many different textures.
Serve on top of plant-based yogurt for a quick snack or for breakfast with a few chocolate chips on top.
You can also use it as healthy breakfast cereals soaked in non-dairy milk, such as coconut milk or almond milk.
As a trail mix on-the-go snack – bring 1/4 cup in an airtight container with fruit on the side for a quick and nutritious snack.
- Peanut Butter – Peanut Butter can be replaced with almond butter, tahini, or sunflower butter.
- Liquid Sweetener – Any liquid sweetener like agave, coconut nectar, date syrup, or sugar-free monk fruit for sugar-free granola.
- Gluten-Free – Use rice flakes instead of oats or pick gluten-free certified old-fashioned rolled oats.
- Nut-Free – Swap almonds for more oats or seeds, or coconut flakes.
- Oil – You can’t remove the oil from the recipe without losing the crunch of the granola. However, you can swap coconut oil for light olive oil for a healthier choice or avocado oil.
This Peanut Butter Granola recipe can be stored for up to one month in a glass container. Make sure to keep the container closed in a dark pantry.
More Vegan Breakfast Recipes
If you enjoy plant-based breakfasts, you’ll love these:
Peanut Butter Granola Recipe
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- 2 ½ cups Old-Fashioned Oats
- 1 cup Chopped Almond
- ½ cup Pumpkin Seeds
- ½ teaspoon Cinnamon
- ¼ teaspoon Salt - if peanut butter is unsalted
- ½ cup Maple Syrup
- ⅔ cup Peanut Butter (Unsalted) - unsalted, no added oil, no added sugar
- 3 tablespoons Coconut Oil - melted
- 1 teaspoon Vanilla Extract
- ½ cup Dried Fruits - apricot, raisins, cranberries
- Preheat the oven to 325°F (160°C). Line a large baking sheet with parchment paper. Slightly oil paper with coconut oil. Set aside.
- In a large mixing bowl, add oats, chopped almonds, pumpkin seeds, cinnamon, and salt. Stir to evenly combine. Set aside.
- Add maple syrup, peanut butter, lukewarm melted coconut oil, and vanilla on top of the previous bowl.
- Stir until all the ingredients are well combined, and the oats mixture is well coated with the peanut butter mixture.
- Pour in a single layer on a large baking tray, use two trays if yours is too small for this batch.
- Bake for 15 minutes, stirring halfway.
- Remove from the oven and cool down 30 minutes on the baking tray without touching the granola so it can form crunchy clusters of oats.
- Serve 1/4 cup for breakfast on top of dairy-free yogurt and fruits or with dairy-free milk.
- Store in a glass sealed jar for up to 1 month in the pantry.