The Best Peanut Butter Granola (Vegan, Gluten-Free)
This is the best peanut butter granola you’ll ever make! Big crunchy clusters and rich peanut butter flavor, it’s so easy to make and much better than store-bought. Vegan, gluten-free, and ready in 30 minutes!
Homemade granola is one of those things that once you make it yourself, you’ll never go back to store-bought. I always have a jar of this, my classic granola, or healthy chocolate granola in my pantry.
This might be the best peanut butter granola you’ll ever make. Bold claim, I know, but as a lifelong peanut butter granola lover, I’ve tried them all, and this one takes the cake! You know the peanut butter cookie granola from Purely Elizabeth? That’s one of my favorites, so I was determined to create a homemade version. After a few rounds of recipe testing, I finally nailed it!
Featured Review
So good!! I made this for breakfast this morning and I am making it again for sure!!!!
– Adalyn
This peanut butter granola recipe is vegan, gluten-free, dairy-free, and refined-sugar free, but still sooo delicious. It’s crunchy, nutty, and naturally sweetened. Enjoy it sprinkled over yogurt, smoothie bowls, overnight oats, or straight from the jar!
Why You’ll Love This Recipe
- Big, crunchy clusters
- Rich peanut butter flavor in every bite
- Better and healthier than store-bought granola
- Made with 10 simple ingredients (hello fiber + healthy fats!)
- Vegan, gluten-free, and naturally sweetened
- Doubles as a snack or breakfast
Ingredients You’ll Need
Scroll down to the recipe card to get the full recipe with measurements!
- Oats: Rolled or quick oats both work great. If you’re gluten-free, be sure to use certified gluten-free oats.
- Peanut Butter: The star of the show! Use a natural, runny peanut butter for the best texture and flavor. You can also switch things up by using a crunchy peanut butter.
- Chia Seeds: Add fiber and a boost of omega-3s.
- Ground Flaxseed: Adds extra nutrients and helps the granola bind together.
- Cinnamon and Salt: Enhances the peanut butter flavor.
- Coconut Sugar: A refined sugar-free sweetener that adds caramel-like sweetness.
- Maple Syrup: Naturally sweetens and helps everything clump together.
- Coconut Oil: Helps create those golden, crunchy clusters we all love! Be sure to use refined coconut oil to avoid coconut flavor.
- Vanilla Extract: Adds a touch of warmth.
How to Make Healthy Peanut Butter Granola
Making homemade granola is way easier than you think: just mix, spread, and bake. Here’s how it’s done:
- Preheat the oven: Set the oven to 325°F and line a large baking sheet with parchment paper.
- Whisk the wet ingredients: In a large bowl, whisk together the peanut butter, melted coconut oil, maple syrup, coconut sugar, and vanilla extract until smooth.
- Mix in the dry ingredients: Stir in the oats, chia seeds, ground flaxseed, cinnamon, and salt. Mix well to coat everything evenly.
- Bake: Transfer the mixture to your prepared baking sheet. Press it down gently with a spatula (this helps form clusters). Bake for 20-25 minutes, or until golden.
- Cool completely: Once out of the oven, let the granola cool on the pan without stirring. This step is key to getting those big, crunchy clusters! Once it’s cool, then you can break it into chunks. I like to store my granola in these glass jars.
Peanut Butter Granola Variations
Feeling creative? There are so many ways to switch it up:
- Use crunchy peanut butter: for extra texture and crunch. I’ve tried this a few times and it works great!
- Stir in chopped peanuts: for extra crunch.
- Mix in coconut flakes: for a tropical twist.
- Nut butter swap: try almond or cashew butter for a different flavor. To make it nut-free, swap the peanut butter for sunflower seed butter.
- Peanut butter cup vibe: toss in some chocolate chips after baking for a pb cup twist.
Megan’s Tips
- For those big clusters: Press the granola firmly into the pan before baking and don’t stir it. Once it’s out of the oven and fully cooled, break it apart with your hands; that’s how you get those giant, crunchy clusters!
- Use a runny peanut butter: Opt for an all-natural, runny peanut butter. If your peanut butter is thick, microwave it for 15–20 seconds to loosen it up; this helps coat the oats evenly.
- Adjust the sweetness: While this granola isn’t overly sweet, you can reduce the coconut sugar slightly. Just keep the maple syrup since it helps bind everything together to get those clusters.
Serving Your Peanut Butter Granola
Here are some of my favorite ways to enjoy this peanut butter granola:
- On yogurt: Sprinkle over your favorite dairy-free yogurt with berries for a quick breakfast.
- On smoothie bowls: Try it on my raspberry smoothie bowl or açaà bowl.
- With milk: Enjoy as a cold cereal with your favorite milk.
- As a snack: I’m not judging, I do the same thing! Grab a handful of these chunky clusters straight from the jar and enjoy this healthy snack!
sweet, nutty, crunchy Granola Recipes You’ll Love
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below letting me know how you liked it! This helps others find my recipes. I appreciate your support, as always. xo, Megan
The Best Peanut Butter Granola (Vegan, Gluten-Free)
Ingredients
wet ingredients
- ½ cup peanut butter
- â…“ cup melted coconut oil
- ¼ cup maple syrup
- ¼ cup coconut sugar
- 1 tsp vanilla extract
dry ingredients
- 2 ½ cups oats, rolled or quick, use gf oats if needed
- 1 tablespoon chia seeds
- 1 tablespoon ground flaxseed
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Instructions
- Preheat the oven: Set the oven to 325°F and line a large baking sheet with parchment paper.
- Whisk the wet ingredients: In a large bowl, whisk together the peanut butter, melted coconut oil, maple syrup, coconut sugar, and vanilla extract until smooth.
- Mix in the dry ingredients: Stir in the oats, chia seeds, ground flaxseed, cinnamon, and salt. Mix well to coat everything evenly.
- Bake: Transfer the mixture to your prepared baking sheet. Press it down gently with a spatula (this will help form those crunchy clusters!). Bake for 20-25 minutes, or until golden.
- Cool completely: Once out of the oven, let the granola cool completely on the pan without stirring (this can take anywhere from 20-30 minutes). This step is key to getting those big, crunchy clusters! Once it's cool, then you can break it into chunks and enjoy!
Equipment
Notes
- For big clusters: Press the granola firmly into the pan before baking and don’t stir it. Once it’s out of the oven and fully cooled, break it apart with your hands; that’s how you get those giant, crunchy clusters!
- Use a runny peanut butter: Opt for an all-natural, runny peanut butter. If your peanut butter is thick, microwave it for 15–20 seconds to loosen it up; this helps coat the oats evenly.
- Adjust the sweetness: While this granola isn’t overly sweet, you can reduce the coconut sugar slightly. Just keep the maple syrup since it helps bind everything together to get those clusters.
- Storage: Store your granola in an airtight glass jar or container at room temperature for 2–3 weeks, or pop it in the freezer for up to 2 months. If it ever softens, spread it on a baking sheet and re-crisp it in the oven at 300°F for 5–7 minutes.
So good!! I made this for breakfast this morning and I am making it again for sure!!!!
#happyholidays
I’m so happy you love it! I just made some this morning too – it’s a breakfast staple in my house!
The best peanut butter granola! It has the perfect balance of sweet peanut butter flavor. Love it!