Peanut Butter Granola (Vegan, Gluten-Free)
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 (about 1/2 cup each)
- Calories: approximately 208 calories per serving
- Key Ingredients: Oats, peanut butter, coconut sugar, maple syrup, chia seeds, flaxseed, and coconut oil
- Dietary Info: Vegan, dairy-free, gluten-free, refined sugar-free, and naturally sweetened
- Flavor/Texture: Crunchy, perfectly sweet, and packed with rich peanut butter flavor. This homemade granola has big clusters and tastes like a peanut butter cookie in crunchy granola form.
You’ll almost 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, I love having a batch on hand for quick breakfasts and snacks.
And this one? It might just be my favorite. It tastes just like a peanut butter cookie, but in crunchy granola form. It’s sweet, nutty, and perfectly crisp. If you’re a peanut butter lover, prepare to be obsessed!
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 in granola form
- Made with just 10 simple pantry ingredients
- Perfectly crisp with big granola clusters
- Loaded with peanut butter flavor in every bite
- Naturally sweetened with maple syrup
- Vegan, gluten-free, and dairy-free
- Perfect for breakfast, snacking, or meal prep
- So much better than store-bought granola
Ingredients Needed
- Oats: I’ve tested this recipe with rolled oats, old-fashioned oats, quick oats, and even a combination of all three. They all work well, so use what you have on hand. If you’re gluten-free, be sure to use certified gluten-free oats.
- Peanut Butter: Use a natural, drippy peanut butter for the best flavor and texture. It helps coat the oats evenly and creates those irresistible crunchy clusters. You can even use my homemade peanut butter!
- Chia Seeds: Add fiber, omega-3s, and a little extra crunch.
- Ground Flaxseed: Adds extra nutrients and helps bind the granola together.
- Cinnamon + Salt: Enhances the peanut butter flavor and makes every bite taste a little more like a peanut butter cookie.
- Coconut Sugar: A refined sugar-free sweetener that adds caramel-like sweetness.
- Maple Syrup: Naturally sweetens the granola and helps create those big clusters, just like in my healthy chocolate granola.
- Coconut Oil: Helps the granola bake up golden and crispy. I recommend using refined coconut oil if you don’t want any coconut flavor.
- Vanilla Extract: Adds warmth and brings all the flavors together.
Substitutions & Variations
- Maple Syrup: Swap with agave. Honey also works, but it will make the recipe non-vegan.
- Peanut Butter: Swap for almond butter or cashew butter for a slightly different flavor.
- Nut-Free Option: Replace the peanut butter with sunflower seed butter for a nut-free granola.
- Crunchy Peanut Butter: I’ve tested this version a few times, and it’s delicious! It adds even more peanut flavor and crunchy bits throughout.
- Chopped Peanuts: Stir in 1/2 cup chopped peanuts before baking for extra crunch and peanut butter flavor.
- Chocolate Chips: Once the granola has completely cooled, mix in 1/2 cup chocolate chips for a peanut butter cup-inspired granola.
How to Make Peanut Butter Granola (Step-by-Step)
This peanut granola recipe is so easy to make: just mix, spread, and bake.
This is just a recipe overview! Scroll down to the recipe card to get the full recipe with measurements.
- Step 1: Add the peanut butter, melted coconut oil, maple syrup, coconut sugar, and vanilla extract to a mixing bowl.
- Step 2: Whisk until smooth.
- Step 3: Stir in the oats, chia seeds, ground flaxseed, cinnamon, and salt.
- Step 4: Transfer the mixture to a parchment-lined baking sheet. Press it down gently with a spatula. Bake at 325°F for 20-25 minutes.
- Step 5: Once it’s done baking, let it cool completely on the baking sheet. This is key to getting those big, crunchy clusters!
- Step 6: Once it’s cool, break it into chunks. Enjoy!
Megan’s Tips
- For big crunchy clusters: Press the granola firmly into the baking pan before baking. Once it’s out of the oven, resist the urge to stir it! Let it cool completely, then break it into clusters with your hands. That’s my secret for getting those big crunchy clusters.
- Use a runny peanut butter: A natural, drippy peanut butter works best because it coats the oats evenly. If your peanut butter is thick, microwave it for 15–20 seconds to loosen it up before mixing.
- Let it cool completely: I know it’s tempting to dig in right away, but cooling is what creates the best texture and crunch.
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
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.
My trick is to press the granola mixture into the baking pan before baking. After baking, let it cool completely without stirring. Once cooled, break it into clusters with your hands. You’ll have large, crunchy clusters!
The most common reason is not letting it cool completely. Granola continues to crisp up as it cools. For extra crunchy clusters, press the mixture firmly into the pan before baking.
Absolutely. Swap the peanut butter for sunflower seed butter for a nut-free version.
I’ve tested this peanut butter granola recipe with rolled oats, old-fashioned oats, quick oats, and a combination of all three. They all work well, although I’ve found that quick oats tend to create the crunchiest texture.
Store the peanut butter granola in an airtight container at room temperature for up to 2 weeks. For longer storage, freeze it for up to 3 months.
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)
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 weeks, or freeze 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.
going tryit today
Yay, enjoy!
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!