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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