Peanut Butter Granola

You know those mornings when you just need something crunchy, nutty, and a little sweet to make breakfast feel special? This homemade peanut butter granola is exactly that! It’s got the perfect balance of toasted oats, a hint of cinnamon, and a peanut buttery richness that makes every bite irresistible. Plus, it takes just minutes to prep, and your kitchen will smell amazing while it bakes!

Why You’ll Love This Recipe

If you’re a peanut butter fan (and who isn’t?), this granola is about to become your new favorite snack. It’s easy to make, better than store-bought, and you can customize it exactly how you like!

• Crunchy & Satisfying: Perfect for topping yogurt, smoothie bowls, or just eating by the handful.
• Healthier Than Store-Bought: No unnecessary preservatives, just simple, wholesome ingredients.
• Super Easy: Mix, bake, and enjoy—no fancy steps required.
• Totally Customizable: Add chocolate chips, dried fruit, or extra nuts to make it your own.
• Make-Ahead Friendly: Stays crispy and delicious for weeks!

Ingredients Breakdown

Essentials

Pro Tips

• Use natural peanut butter for a richer, nuttier flavor.
• Swap honey for maple syrup if you want a vegan version.
• For extra crunch, toss in some chia or flaxseeds!

Step-by-Step Instructions

1. Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. In a small saucepan, warm the peanut butter, honey (or maple syrup), and coconut oil over low heat until smooth. Stir in the vanilla.
3. In a large bowl, combine the oats, chopped nuts, cinnamon, and salt.
4. Pour the warm peanut butter mixture over the oats and stir until everything is well coated.
5. Spread evenly on the prepared baking sheet and press it down slightly for chunky granola.
6. Bake for 18-22 minutes, stirring once halfway through, until golden brown.
7. Let it cool completely (it will crisp up as it cools), then break into clusters and store in an airtight container.

Chef’s Tips and Tricks

• For Bigger Clusters: Press the granola down firmly before baking and don’t stir it too often.
• Avoid Burning: Keep an eye on it in the last few minutes—nuts and honey can burn quickly!
• Storage Tip: Store in an airtight jar at room temp for up to 3 weeks or freeze for longer storage.

Recipe Variations and Serving Suggestions

• Chocolate Peanut Butter: Add 1/2 cup chocolate chips after cooling.
• Nut-Free: Swap the nuts for pumpkin or sunflower seeds.
• Dried Fruit Add-In: Mix in chopped dried bananas, cranberries, or raisins after baking.
• Extra Protein Boost: Stir in 1/4 cup protein powder with the oats.
• Serving Ideas: Sprinkle it over Greek yogurt, top smoothie bowls, or enjoy as a crunchy ice cream topping!

FAQs

Can I use quick oats instead of rolled oats?

You can, but the texture will be different! Rolled oats give you a chewier, heartier granola, while quick oats tend to make it more powdery.

How do I make this granola extra crunchy?

The key is to let it cool completely before breaking it apart—this helps those delicious clusters form!

What can I use instead of peanut butter?

Almond butter, cashew butter, or even sunflower seed butter work great in this recipe.

Recipe Card

Can’t wait for you to try this peanut butter granola! If you make it, snap a photo and tag me on Instagram @thekitchensaid—I love seeing your creations! And don’t forget to pin this recipe for later!