Peanut Butter Granola
Ingredients:
- 270 g (3 cups) rolled oats
- 1/2 cup chopped nuts (peanuts, almonds, or walnuts)
- 42 g (1/4 cup) chia seeds or ground flaxseed
- 1.3 g (1/2 tsp) ground cinnamon
- 1.5 g (1/4 tsp) salt
- 172 g (2/3 cup) peanut butter
- 80 ml (1/3 cup) maple syrup
- 45 ml (3 tbsp) neutral oil or melted coconut oil
- 4.3 g (1 tsp) vanilla extract
- 85 g (1/2 cup) dried fruit or chocolate chips
Equipments:
Features:
Soy-Free
Gluten-Free
Refined Sugar-Free
Nutrition:
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Measure out the oats and mix-ins ahead of time so you can pour the warm peanut butter mixture over them right away. Line the baking sheet before you start so the granola goes straight from bowl to oven without cooling and seizing up.
Instructions:
- Preheat & Prep: Preheat the oven to 325°F (165°C) and line a large baking sheet with parchment paper.
- Combine the Dry Ingredients: In a large bowl, mix the oats, nuts, chia seeds, cinnamon, and salt.
- Warm the Wet Ingredients: In a small saucepan or microwave, warm the peanut butter, maple syrup, and oil together until smooth and pourable. Stir in the vanilla.
- Combine: Pour the wet mixture over the dry ingredients and stir until every bit of oats is coated.
- Spread on the Sheet: Spread the mixture in an even layer on the prepared baking sheet, pressing down firmly with a spatula for extra-clumpy granola.
- Bake: Bake for 20-25 minutes, stirring once halfway through, until golden brown. For big clusters, don't stir and instead just rotate the pan.
- Cool & Break: Cool completely on the pan without disturbing it — this is what forms the clusters. Once cool, break into pieces and stir in dried fruit or chocolate chips if using.
Storage: Store in an airtight container at room temperature for up to 2 weeks, or freeze for up to 3 months.
Tip: Pressing the mixture firmly onto the pan and letting it cool undisturbed is the secret to getting big granola clusters instead of loose crumbs.
Swap: Any nut or seed butter works in place of peanut butter, and agave or date syrup can replace maple syrup for a different flavor.
Peanut butter acts as both flavor and binder, helping the oats clump into clusters as they bake. Maple syrup adds sweetness while keeping the granola vegan, and a firm press before baking is what creates those bigger, crunchier pieces.
Peanut Butter Granola
Ingredients:
- 270 g (3 cups) rolled oats
- 1/2 cup chopped nuts (peanuts, almonds, or walnuts)
- 42 g (1/4 cup) chia seeds or ground flaxseed
- 1.3 g (1/2 tsp) ground cinnamon
- 1.5 g (1/4 tsp) salt
- 172 g (2/3 cup) peanut butter
- 80 ml (1/3 cup) maple syrup
- 45 ml (3 tbsp) neutral oil or melted coconut oil
- 4.3 g (1 tsp) vanilla extract
- 85 g (1/2 cup) dried fruit or chocolate chips
Equipments:
Features:
Why These Ingredients:
Peanut butter acts as both flavor and binder, helping the oats clump into clusters as they bake. Maple syrup adds sweetness while keeping the granola vegan, and a firm press before baking is what creates those bigger, crunchier pieces.
Prep:
Measure out the oats and mix-ins ahead of time so you can pour the warm peanut butter mixture over them right away. Line the baking sheet before you start so the granola goes straight from bowl to oven without cooling and seizing up.
Instructions:
- Preheat & Prep: Preheat the oven to 325°F (165°C) and line a large baking sheet with parchment paper.
- Combine the Dry Ingredients: In a large bowl, mix the oats, nuts, chia seeds, cinnamon, and salt.
- Warm the Wet Ingredients: In a small saucepan or microwave, warm the peanut butter, maple syrup, and oil together until smooth and pourable. Stir in the vanilla.
- Combine: Pour the wet mixture over the dry ingredients and stir until every bit of oats is coated.
- Spread on the Sheet: Spread the mixture in an even layer on the prepared baking sheet, pressing down firmly with a spatula for extra-clumpy granola.
- Bake: Bake for 20-25 minutes, stirring once halfway through, until golden brown. For big clusters, don't stir and instead just rotate the pan.
- Cool & Break: Cool completely on the pan without disturbing it — this is what forms the clusters. Once cool, break into pieces and stir in dried fruit or chocolate chips if using.
