Peanut Butter Granola (Vegan, Gluten-Free)
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This Peanut Butter Granola tastes like a peanut butter cookie, with big crunchy clusters and rich peanut butter flavor. Easy to make, vegan, gluten-free, and ready in 30 minutes!
You’ll also love my Cinnamon Toast Crunch Granola, Healthy Granola (5 Ingredients), and Chocolate Granola (Vegan, Gluten-Free).
Quick Look: Peanut Butter Granola
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 12 servings
- Calories: ~208 calories per 1/2 cup
- Key Ingredients: Oats, peanut butter, coconut sugar, maple syrup, chia seeds, and coconut oil
- Dietary Info: Vegan, dairy-free, gluten-free, refined sugar-free, naturally sweetened
- Flavor/Texture: Crunchy, naturally sweet, and peanut buttery
You’ll always find a jar of homemade granola in my pantry, whether it’s my healthy vegan granola, homemade vegan chocolate granola, or this peanut butter granola.
This might be the best peanut butter granola you’ll ever make. It truly tastes like a peanut butter cookie!
Featured Review
So good!! I made this for breakfast this morning and I am making it again for sure!!!!
– Adalyn
Why You’ll Love This Recipe
- Tastes like a peanut butter cookie
- Big, crunchy clusters
- Better than store-bought
- Made with 10 simple ingredients
- Vegan, gluten-free, and naturally sweetened with maple syrup
Ingredients Needed
Scroll down to the recipe card to get the full recipe with measurements!
- Oats: Rolled or quick oats both work. If you’re gluten-free, be sure to use certified gluten-free oats.
- Peanut Butter: Use a natural, runny peanut butter for the best texture and flavor. Try my homemade 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: Enhance 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, just like in my healthy chocolate granola recipe.
- 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.
Substitutions & Variations
- Maple syrup: Swap with agave. Honey also works, but it will make the recipe non-vegan.
- Peanut butter: Swap for almond or cashew butter for a different flavor.
- Nut-free option: Swap the peanut butter for sunflower seed butter.
- Crunchy peanut butter: I’ve tried this a few times and it’s delicious!
- Chopped peanuts: For extra crunch.
- Chocolate chips: Mix in 1/2 cup chocolate chips after baking for a peanut butter cup twist.
How to Make Peanut Butter Granola (Step-by-Step)
This peanut granola recipe is so easy to make: just mix, spread, and bake!
- Step 1: In a large bowl, whisk together the peanut butter, melted coconut oil, maple syrup, coconut sugar, and vanilla extract. Stir in the oats, chia seeds, ground flaxseed, cinnamon, and salt.
- Step 2: Transfer the mixture to your prepared baking sheet. Press it down gently with a spatula. Bake at 325°F for 20-25 minutes.
- Step 3: Once it’s done baking, let it cool completely on the baking sheet. This is key to getting those big, crunchy clusters!
- Step 4: Once it’s cool, break it into chunks. Enjoy!
Megan’s Tips
- For crunchy clusters: Press the granola firmly into the pan before baking. Once it’s out of the oven, let it cool completely, then break it apart with your hands. That’s how you get those 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.
Serving Suggestions
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: Sprinkle it on my raspberry smoothie bowl or vegan açaí bowl.
- With milk: Enjoy as a cold cereal with your favorite milk.
- As a snack: Grab a handful of these chunky clusters straight from the jar!
Peanut Butter Granola FAQs
Can I reduce the amount of sugar?
This peanut butter granola isn’t super sweet, but you can reduce the amount of coconut sugar if you want. Just don’t change the maple syrup since it helps bind the ingredients together to get those clusters.
How do I store homemade peanut butter granola?
Once cooled, transfer your peanut butter granola to an airtight container and store at room temperature for 2-3 weeks.
More Homemade Granola Recipes
If you loved this peanut butter granola, try these granola recipes next!
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below. Don’t forget to tag me on Instagram so I can see your creations!
Homemade Peanut Butter Granola (Vegan, Gluten-Free)
This homemade peanut butter granola recipe tastes like a peanut butter cookie, with big crunchy clusters and rich peanut butter flavor. Easy to make, vegan, gluten-free, and ready in 30 minutes!
Equipment
Ingredients
wet ingredients
- ½ cup peanut butter
- ⅓ 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!
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.
Serving: 0.5cup, Calories: 208kcal, Carbohydrates: 23g, Protein: 5g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.002g, Sodium: 115mg, Potassium: 158mg, Fiber: 3g, Sugar: 7g, Vitamin A: 1IU, Vitamin C: 0.02mg, Calcium: 29mg, Iron: 1mg
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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!