Whether you toss it into some yogurt or snack on a handful of it plain, you’re going to love this easy-peasy homemade Peanut Butter Granola! With only 5 minutes of prep time and a short list of inexpensive ingredients, this recipe is a must-try.
What’s in this Peanut Butter Granola Recipe?
You won’t find any artificial flavors or preservatives in this homemade recipe, unlike so many store-bought brands of granola! This granola calls for more natural ingredients.
- Peanut Butter: Infuses this granola with rich, creamy peanut butter taste. I like creamy peanut butter, but crunchy also works!
- Maple Syrup: Sweetens the granola and helps it stick together.
- Egg: Binds the granola together.
- Vegetable Oil: Helps the granola brown without burning.
- Brown Sugar: Sweetens the granola and adds a caramelly flavor.
- Oats: Old-fashioned oats make the best granola. Don’t substitute them with any other oats!
- Peanuts: Add a bit of extra crunch and peanut flavor.
Pro Tip: You can use honey in place of the maple syrup for a different flavor!
Variations on Peanut Butter Granola Clusters
If you like your granola extra crunchy, you can use crunchy peanut butter. If you have an allergy to peanuts, you can swap the peanut butter for a different nut, seed, or cookie butter and use whatever nuts or seeds you like to top it off with. I love to make peanut butter and jelly granola by adding in some dried fruits, like strawberries or raisins.
While this treat isn’t exactly a vegetable, there are great qualities to it! For example, the peanut butter has protein and the oats contain fiber.
Make sure you’re cooking at a low temperature! If you increase the temperature, there’s a huge chance you’ll burn the tops of your granola and the inside will remain undercooked and chewy.
First things first, make sure you have all the right ingredients in the exact amounts. Next, make sure you bake the granola for the right amount of time at just the right temperatures to get the ingredients to really bond together.
While some people enjoy warm granola, I only ever eat it at room temperature. However, there’s nothing wrong with enjoying it still warm from the oven, either.
How to Store
Store leftover peanut butter granola in an airtight container at room temperature for up to 10 days.
How to Freeze
To store this granola for even longer, place it in a Ziplock bag, press all of the air out to seal, and freeze for up to 6 months. No need to thaw before enjoying!
I love tossing this granola into my yogurt for the most amazing breakfast treat. It’s loaded with flavor and goes so well with plenty of different yogurts! Try it in my PB&J granola parfaits!
It’s also delish paired with some of my favorite desserts, like banana pudding, no bake cheesecake mousse, or chocolate chia pudding. However, I’d be lying if I said I didn’t also sneak a handful here and there to munch on plain. This granola’s great no matter how you decide to enjoy it!
More Breakfast Recipes We Love
- Peanut Butter Granola Bars
- Double Chocolate Pumpkin Blender Muffins
- Baked Apple Cider Donuts
- Peanut Butter and Jelly Smoothie
- Peach French Toast
- Boston Cream Donuts
- Green Smoothie
Peanut Butter Granola Recipe
- ½ cup peanut butter 135 grams
- ⅓ cup maple syrup 104 grams
- 1 large egg 50 grams
- 2 tablespoons vegetable oil 25 grams
- ¼ cup brown sugar 53 grams
- 3 cups old-fashioned oats 300 grams
- 1½ cups shelled peanuts 213 grams
- Preheat oven to 350°F and line an 8×8-inch baking pan with parchment paper. Set aside.
- Whisk together the peanut butter, maple syrup, egg, vegetable oil, and brown sugar in a large bowl.½ cup peanut butter, ⅓ cup maple syrup, 1 large egg, 2 tablespoons vegetable oil, ¼ cup brown sugar
- Add the oats and peanuts and mix to combine. Transfer the mixture to the parchment lined pan and pack it down tightly.3 cups old-fashioned oats, 1½ cups shelled peanuts
- Bake for 15-18 minutes, or until the granola is golden brown.
- Use a fork to break up the granola and transfer it to a baking sheet.
- Bake for an additional 18-20 minutes, or until the granola is golden brown and fragrant.
- Allow the granola to cool completely before transferring to an airtight container.
- Makes 5 cups granola — enough for 10 parfaits (see recipe for PB&J Parfaits)
- I like to bake the granola in both the 8×8 pan and on the baking sheet because it helps create great clusters that are a bit soft and chewy on the inside but crisp and crunchy on the outside– trust me, it’s worth it!
- Vegan butter and yogurt can be substituted.
- You can substitute the maple syrup with honey if you’d like. Either way, make sure to buy the best quality syrup or honey, that way your results are delicious!
- Old-fashioned oats make the best granola. Don’t substitute them with any other oats!