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Addictive Crunchy Peanut Butter Granola

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This peanut butter granola is completely addictive – Made simply with oats, peanut butter, coconut oil, and maple syrup, this may become one of your favorite snacks!

 

Peanut butter granola made with coconut oil

I’ve been making my own granola for years, but it has only been recently that I’ve finally nailed a recipe that my whole family loves!

To emphasize that point, let me fill you in…Sammy typically hates peanut butter (I know!), but loves this granola! I imagine the addition of two of his other favorites ingredients (oats and maple syrup) help, but it’s still noteworthy.

In the past, I’ve added nuts and dried fruit, only to then eliminate the dried fruit (it’s sweet enough without it, isn’t it?) and now the nuts. I really want the oats to be the star, with some help from my favorite peanut butter.

One great thing about this recipe is that it is highly adaptable, meaning you can easily add in nuts and fruit if you like. I like to include a couple of tablespoons of seeds, for both taste and nutrition.

They also add a nice little ‘pop’ of color!

Crunchy peanut butter granola with cinnamon

….it’s also incredibly easy to make!

Peanut butter granola made with coconut oil
Print Recipe
5 from 2 votes

Crunchy Peanut Butter Granola

This crunchy, sweet peanut butter granola is seriously addictive!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast
Cuisine: Granola
Servings: 6 servings
Calories: 243kcal
Author: Lauren Goslin

Ingredients

  • 2 c. rolled oats
  • 1/4 c. creamy peanut butter I used salted
  • 1/4 c. maple syrup
  • 2 T. coconut oil or butter
  • 1 t. cinnamon
  • 1 t. vanilla
  • 1/8 t. salt
  • 2 T. seeds such as sunflower, sesame, chia, etc., optional

Instructions

  • Preheat the oven to 300 degrees.
  • In a medium saucepan over low heat, add the oil or butter, peanut butter, and maple syrup.
  • Heat the mixture just until the oil/butter is melted.
  • Remove from heat.
  • Stir in the cinnamon, vanilla, and salt until everything is emulsified.
  • Lastly, stir in the oats and seeds, if using, until the oats are evenly coated.
  • Pat the mixture into a tight square shape on a cookie sheet (this ensures you will get big clusters as opposed to individual oats, if that is your desire).
  • Bake for 25 minutes, untouched.
  • Cool for 15-20 minutes.
  • Break into clusters and enjoy!

Notes

This recipe is based on using coconut oil and no optional seeds. Weight Watchers points (new system): 7

Nutrition

Calories: 243kcal | Carbohydrates: 29.9g | Protein: 6.3g | Fat: 11.8g | Saturated Fat: 5.3g | Polyunsaturated Fat: 6.5g | Sodium: 103mg | Fiber: 3.6g | Sugar: 9.2g

SOME OF THE ITEMS I USE IN THIS RECIPE INCLUDE:


RECIPE STEPS:

Melting the wet ingredients in a saucepan…

Mix the oats, cinnamon, and salt separately…

Mixing all…

Pat into a flat circle (pre-bake)…

Post-bake, let it cool so those clusters form!

Clusters galore!

It’s so tasty too!…

Vegan peanut butter coconut granola

 

So why don’t you join the thousands of happy, peppy people, and make a great big batch of Peanut Butter Granola?… 😉

Looking for a lower sugar granola? Check out some of my other recipes!

Low Sugar Buckwheat Granola

Sugar-Free Cinnamon Granola

What are your favorite granola add-ins?

I really love adding black sesame seeds! They’re often used in Asian recipes, and are known for their high mineral content as well as promoting kidney and liver health.

 

Comments

  3. Rebecca says

    My sister is also a firefighter and I made this for her crew today! They all loved it and ate it instead of the usually unhealthy snacks! Thanks again Lauren

    Reply

  4. Niv says

    I made this today after pinning it a few months ago because it sounded so good and it did not disappoint! Delicious. I have to admit I made it more sinful by adding mini vegan chocolate chips at the end after it cooled. I didn’t realize it was SO easy to make granola. Other recipes have a lot of ingredients or go into detail about how to get the “clumps” that I love. Your recipe was easy and more importantly, delicious! I will make this over and over again!

    Reply

  5. Lindsey F says

    I’ve made this recipe about a 1,000 times in the last year. I usually add dried black currants (1/4 cup), chopped UNSALTED peanuts (about another 1/4 cup), and a 1/4 teaspoon of coarse sea salt. The bites of salty goodness are SO GOOD in this recipe. Just wanted to thank you for this great recipe! It has made my tummy very happy.

    Reply

  6. Shannon says

    If you have a nut allergy you can use an alternative like Sunbutter. Legume or not, this recipe still contains nuts if you have a nut allergy. Please be informed if you are going to use a title containing “Nut Free.”
    Thanks so much,
    Every mom struggling to keep her babies safe.

    Reply

    • Lauren says

      Hi Shannon,

      I’m not entirely sure what you mean when you say that the recipe still contains nuts. A legume is not a nut. Peanuts actually grow underground, as opposed to trees like nuts. They are in the same family as peas and lentils. I am well aware that many children are allergic to peanuts, but this recipe is ‘nut-free’ not allergy-free. As a mother myself who has children with severe food allergies, I have to read labels AND titles to keep my kids healthy and safe. Please take personal responsibility with the food you provide/make your children.

      Reply

  9. Lou says

    Sounds great! I know peanuts are really legumes, but I think the majority of people would still think they are a nut…. I know when schools are “nut free” peanuts are the worst offenders!

    Reply

  12. Michelle @ Eat Move Balance says

    I agree that good granola needs to have oats as the star of the show! Like you, I rarely add dried fruit (and if I did, it was raisins). I did make a vanilla almond granola, that included some almond slivers, and another time I added small walnut pieces to a cinnamon based granola. Your peanut butter granola sounds like something my husband would love! He’s a huge PB fan. 🙂

    Reply

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