Healthy Peanut Butter Granola
This healthy peanut butter granola is packed with big crunchy clusters and rich peanut butter flavor. Made with 10 simple ingredients, it's so easy to make and much better than store-bought! Vegan, gluten-free, and ready in 30 minutes.
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!
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.
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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