This is probably the easiest yet most delicious Peanut Butter Granola ever!! You just need 5 ingredients and 10 minutes of prep time. Serve it with milk and fruit, sprinkled over yogurt, or snack on it just like that.
How to make Peanut Butter Granola
The base recipe is very similar 6-Ingredient Chocolate Granola.
- Sticky liquid
- Favorite add-ons
You need to use old-fashioned rolled oats as a whole and as flour. Grinding a cup of oats into flour by pulsing a couple of times in your blender makes for the biggest clusters. Don’t skip that step.
The sticky liquid is usually just melted butter or melted coconut oil and a sweetener but since we want peanut butter flavored granola this time we will also add peanut butter to our sticky liquid.
For every 3.5 cups of oats we need a cup of sticky liquid so add 1/3 cup melted butter or coconut oil, 1/3 cup maple syrup or honey, and a 1/3 cup of peanut butter and whisk vigorously until you have thick and sticky liquid.
The best add-on for Peanut Butter Granola is obviously peanuts but as always, you can get creative here. Add any or a mixture of these:
- Halved peanuts
- Sliced almonds
- Chopped pecans
- Chopped cashews
- Sunflower seeds
- Chopped peanuts
- Chopped macadamia nuts
- Halved hazelnuts
- Popped Amaranth
How to store granola
The best way to store granola is in an air-tight container at room temperature. Place it preferably in a cupboard or pantry to avoid direct sunlight.
I like using a canning jar with a metal clamp. I feel it keeps my granola the freshest longest.
What to serve Peanut Butter Granola with
My absolute favorite way to eat this granola is with banana, peeled clementines (peeled out of their skin, not just their peel), some strawberries and then pour milk over everything.
You can however also sprinkle it over some Greek Yogurt, or add it to your regular overnight oats.
I also love snacking on it just like popcorn when I watch a movie. YUMMY!
Peanut Butter Granola
- 3.5 cups old fashioned rolled oats
- 1 cup peanuts
- 1/3 cup unsweetened peanut butter
- 1/3 cup butter
- 1/3 cup maple syrup
- Preheat oven to 300 F (150C).
- Grind 1 cup of oats in a small coffee grinder or lack thereof pulse in a food processor of blender until floury consistency.
- Put oats, oat flour and split peanuts into a large bowl.
- Melt butter in a medium sized saucepan, once melted, add peanut butter and maple syrup, remove from stove and whisk until smooth and silky.
- Add wet ingredients to dry ingredients and mix well with a rubber or wooden spatula.
- Line a baking sheet with parchment paper (important!) and spread out batter as evenly as possible.
- Put in the oven for 20 minutes.
- Take out of the oven and stir well, then even out again.
- Put back in oven for further 15-20 minutes.
- Take out of the oven and let cool completely on baking sheet without touching (this is when the clusters form so don't stir! Cooling will take about 30-45 minutes).
- Break up clusters and serve with fresh fruit and milk.
- If for some inexplicable reason you didn't eat it all at once, store in an air-tight container at room temperature for up to 3 days.
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