This easy peanut butter granola recipe is made with just six pantry staples and uses creamy peanut butter to naturally toast the oats into crunchy, lightly sweet clusters. It comes together quickly, bakes in under 30 minutes, and delivers the classic salty sweet flavor people expect from homemade granola without unnecessary fillers.
A Quick Look at the Recipe
✅ Recipe Name: Peanut Butter Granola
🕒 Ready In: ~30 minutes
👪 Serves: About 3 cups
🍽 Calories: ~230 per serving (estimated)
🥣 Main Ingredients: Old fashioned oats, creamy peanut butter, peanuts
📖 Dietary Info: Gluten-free; oil-free; dairy-free
👌 Difficulty: Easy assemble, bake, and cool
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Whether you are sprinkling it over yogurt, adding it to smoothie bowls, or prepping snack jars for the week, this peanut butter granola is a dependable everyday recipe that is easy to customize and stores well. If you are looking for a straightforward granola recipe you can make anytime with ingredients you already have, this one is worth saving.
If you enjoy simple homemade staples like this, you might also like our Vanilla Almond Granola, Strawberry Granola, No Bake Protein Balls, or Healthy Chocolate Chip Muffins. Each recipe is made with everyday ingredients and works well for easy breakfasts, snacks, or meal prep throughout the week.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love this Peanut Butter Granola:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Peanut Butter Granola:
- Recipe Notes & Tips:
- How to Store:
- Peanut Butter Granola FAQs:
- More Breakfast Recipes You'll Love
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- Peanut Butter Granola
Why You'll Love this Peanut Butter Granola:
Simple Ingredients: Made with pantry staples like oats, peanut butter, honey, and peanuts, with no added oils or refined sugars.
Naturally Sweetened: A touch of honey adds gentle sweetness that complements the rich peanut butter flavor.
Crunchy Texture: Bakes into golden, crunchy clusters perfect for yogurt bowls, snacking, or enjoying with milk.
Protein Boost: Peanut butter and peanuts provide plant based protein to help keep you satisfied.
Quick and Easy: Minimal prep and about 20 minutes in the oven make this recipe great for busy mornings or meal prep.
Key Ingredients:
- old fashioned oats. Use rolled oats (not quick oats or steel-cut) for the best texture and even baking. They crisp up nicely and hold their shape.
- creamy peanut butter. Natural or regular creamy peanut butter both work. If using natural, stir it well before measuring. For easier mixing, microwave slightly to loosen it up.
- honey. Acts as a natural sweetener and binding agent. Maple syrup or agave nectar can be used as alternatives, but they may create a slightly softer texture.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use gluten free oats: Choose certified gluten free old fashioned oats to keep this granola fully gluten free.
- Peanut butter swaps: Almond butter or cashew butter can be used for a slightly different flavor and texture.
- Nut free option: Replace peanuts with sunflower seeds or pumpkin seeds and use sunflower seed butter.
- Sweetener alternatives: Maple syrup works well in place of honey for a slightly different sweetness.
- Add extra crunch: Stir in coconut flakes, chia seeds, or flaxseed after baking.
- Flavor variations: Cinnamon or a pinch of cardamom adds warmth and depth without overpowering the peanut butter.
How to Make Peanut Butter Granola:
- Preheat the oven to 300°F and line a large baking sheet with parchment paper.
- In a medium mixing bowl, combine the oats, peanuts, peanut butter, honey, vanilla extract, and salt. Stir until the oats are evenly coated. If the peanut butter is very thick, warm it in the microwave for 15 to 20 seconds to make mixing easier.
- Transfer the granola mixture to the prepared baking sheet and spread it into an even layer. Press it down gently with a spatula to help form larger clusters as it bakes.
- Bake for 18 to 22 minutes, rotating the pan halfway through, until the edges are lightly golden and the granola smells toasted.
- Remove from the oven and let the granola cool completely on the pan without stirring. This step is key for developing crunchy clusters.
- Once fully cooled, break the granola into pieces and store in an airtight container at room temperature for up to 2 to 3 weeks.
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Recipe Notes & Tips:
- Use old fashioned oats: Old fashioned oats hold their shape best and create a crunchier texture than quick oats.
- Warm the peanut butter if needed: Slightly warming thick peanut butter helps it mix evenly and coat the oats more smoothly.
- Press for clusters: Gently pressing the granola into the pan before baking helps create larger, crunchier clusters.
- Do not stir while cooling: Letting the granola cool completely on the pan without stirring is key to achieving crisp texture.
- Watch the edges closely: The granola is ready when the edges are lightly golden and fragrant, even if the center still feels soft.
- Serving Suggestions: Sprinkle over yogurt, pair with fresh fruit, or enjoy alongside recipes like Yogurt Parfaits or Pomegranate Smoothie Bowl for easy breakfasts and snacks.
How to Store:
Room Temperature: Once completely cooled, store the granola in an airtight container or sealed jar at room temperature for up to 1 week. Keep it in a cool, dry place to maintain crispness.
Freezer: For longer storage, place cooled granola in a freezer-safe container or bag. Freeze for up to 2 months. Thaw at room temperature before serving, no reheating needed.
Peanut Butter Granola FAQs:
This peanut butter granola is naturally oil free because the fat from the peanut butter is enough to toast the oats and create crunchy clusters without adding extra oil.
To get crunchy clusters, press the peanut butter granola firmly into the pan before baking and let it cool completely on the baking sheet without stirring.
Maple syrup can be used instead of honey in peanut butter granola, though the flavor will be slightly different and the texture may be a bit less sticky.
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Peanut Butter Granola
Ingredients
- 2 cups old fashioned oats
- ½ cup creamy peanut butter
- ½ cup peanuts
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Preheat the oven to 300°F and line a large baking sheet with parchment paper.
- In a medium mixing bowl, combine the oats, peanuts, peanut butter, honey, vanilla extract, and salt. Stir until the oats are evenly coated. If the peanut butter is very thick, warm it in the microwave for 15 to 20 seconds to make mixing easier.
- Transfer the granola mixture to the prepared baking sheet and spread it into an even layer. Press it down gently with a spatula to help form larger clusters as it bakes.
- Bake for 18 to 22 minutes, rotating the pan halfway through, until the edges are lightly golden and the granola smells toasted.
- Remove from the oven and let the granola cool completely on the pan without stirring. This step is key for developing crunchy clusters.
- Once fully cooled, break the granola into pieces and store in an airtight container at room temperature for up to 2 to 3 weeks.
Nutrition
Notes
- Use old fashioned oats: Old fashioned oats hold their shape best and create a crunchier texture than quick oats.
- Warm the peanut butter if needed: Slightly warming thick peanut butter helps it mix evenly and coat the oats more smoothly.
- Press for clusters: Gently pressing the granola into the pan before baking helps create larger, crunchier clusters.
- Do not stir while cooling: Letting the granola cool completely on the pan without stirring is key to achieving crisp texture.
- Watch the edges closely: The granola is ready when the edges are lightly golden and fragrant, even if the center still feels soft.
- Serving Suggestions: Sprinkle over yogurt, pair with fresh fruit, or enjoy alongside recipes like Yogurt Parfaits or Pomegranate Smoothie Bowl for easy breakfasts and snacks.
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