Peanut Butter Granola Recipe

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www.theconsciousplantkitchen.com

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.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/peanut-butter-granola-recipe/ or scan the QR code here ➡️

Prep Time10

Cook Time15

cool down20

Total Time45

Servings: servings (1/4 cup each)

Calories: 189.3kcal

Author: Carine Claudepierre

Ingredients

2 ½ cups Old-Fashioned Rolled Oats (note 1)
1 cup Chopped Almonds (note 2)
½ cup Pumpkin Seeds (note 3)
½ teaspoon Cinnamon
¼ teaspoon Salt if peanut butter is unsalted
½ cup Maple Syrup (note 4)
⅔ cup Peanut Butter (Unsalted) (note 5) unsalted, no added oil, no added sugar
3 tablespoons Coconut Oil (note 6)
1 teaspoon Vanilla Extract

Stir in

½ cup Dried Fruits apricot, raisins, cranberries

US Customary - Metric

Instructions

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.

Storage

Store in a glass sealed jar for up to 1 month in the pantry.

Equipment

Notes

Note 1: You can also use rice flakes or quinoa flakes.

Note 2: Or any other nuts like walnuts or pecans. You can also use coconut flakes for a nut-free option.

Note 3: Or any other seeds, like sunflower seeds.

Note 4: You can use any liquid sweetener like coconut nectar, agave nectar, or a sugar-free syrup.

Note 5: Or almond butter, cashew butter, or sunflower seed butter.

Note 6: You can also use olive oil or avocado oil.

Tips

Baking: 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.

Granola Clusters: 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.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15°C). The baking time should be the same, but it might take a few more minutes.

Nutrition