Peanut Butter Granola

By Lindsay Maitland Hunt
January 8, 2018
15 Comments


Author Notes: Most granolas have the same amount of sugar as a cookie, which means that I leave breakfast feeling guilty that I ate my dessert before even starting the day. So, I developed this recipe with as little sweetener as possible—a serving has only 2 teaspoons of maple syrup—just enough to have an indulgent sweetness, but not so much you’re sugar-crashing on your commute.

Featured in: A (Not-Too-Sweet) Peanut Butter Granola to Batch-Bake, Stat
Lindsay Maitland Hunt

Serves: 12 to 16

Ingredients

  • 1 cup (260 g) smooth, unsweetened peanut butter (preferably natural)
  • 2/3 cup (155 ml) pure maple syrup
  • 1/2 cup (120ml) canola oil
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 3 cups packed (12 oz/340 g) old-fashioned rolled oats
  • 3 cups packed (11 oz/310 g) quick-cooking oats
  • 2 cups (10.5 oz/300 g) unsalted peanuts, half roughly chopped
  • Almond milk (or another milk you like) and fresh fruit, for serving

Directions

  1. Preheat your oven to 300°F (150°C), with racks positioned in the top and bottom thirds of the oven.
  2. Whisk the peanut butter, maple syrup, oil, vanilla, cinnamon, and salt in a large bowl until smooth. Add both oats and the peanuts and stir with a spatula to combine.
  3. Divide the granola evenly between two rimmed baking sheets and spread with the spatula into a at layer. Bake for 40 to 45 minutes, rotating the baking sheets front to back and top to bottom halfway through, until the granola is dry looking and beginning to turn golden brown. Do not stir! (This ensures you’ll have big chunks of granola.)
  4. Cool completely on the baking sheets and then transfer to an airtight container or zip-top bag. The granola will keep at room temperature for up to 2 weeks, or up to 2 months in the freezer. Serve with almond milk and fresh fruit. I like apples or fresh strawberries.

More Great Recipes:
Bake|Breakfast

Reviews (15) Questions (0)

15 Comments

Taylor S. August 2, 2018
Wow this stuff is crack, I'm obsessed. Definitely ate too much of this raw because I couldn't wait to bake it!
 
Lesley A. May 10, 2018
This granola is delicious!! Thank you so much for posting this recipe! How would you recommend modifications to make these into granola bars?
 
Nancy March 6, 2018
In the past month, I have made this about 3 times!!! It is our new favorite granola! The last time I made it, I did "up" the maple syrup to 1 full cup, and I have to admit, we liked it a little sweeter. I am totally in love with this recipe!!!!
 
Stacey R. February 23, 2018
This is great! I've been very into making my own granola lately so I tried this as well as a version of this with almonds/ almond butter and dried cherries. The only substitution I made was using coconut oil instead of canola. Both versions were delicious! Thank you!
 
Nancy January 15, 2018
Absolutely delicious! As promised, not overly sweet and super peanutty!!! I used 1/2 the cinnamon and the combination of oats as suggested! Perfection!
 
Ines January 12, 2018
Do you think this would work with coconut oil?
 
Author Comment
Lindsay M. January 13, 2018
I haven’t tried it! Curious to see how it goes for you!
 
Heidi K. January 12, 2018
I wonder why there are two types of oats quick and rolled?
 
Nancy January 12, 2018
Me, too. Getting ready to make it and would like to know why, and is it important to achieve the end result.
 
Author Comment
Lindsay M. January 13, 2018
Hi! I find granolas with just the regular kind harder to chew, plus the quick-cooking kind creates better clumps. They act as a sort of mortar, since they mix more readily with the wet ingredients. This half-and-half ratio still has a granola crunch but is easier to chew with big clumps! That being said, you can try the recipe with all regular rolled oats.
 
Bikingbaker January 12, 2018
Morning granola over full fat yogurt with fruit is my choice. I also toss some granola in pancake batter for extra crunch. When I make this granola I will probably reduce the maple syrup to 1/2 cup as that ratio of sweet to fat seems to work well in my other granolas
 
Author Comment
Lindsay M. January 13, 2018
Please let me know how that turns out! It will change the texture and look since less sugar will likely mean less browning. Looking forward to hearing how it goes!
 
Tomoose January 8, 2018
My fav way to eat granola is over plain, no fat yogurt. Starts the morning right!
 
Sarah J. January 8, 2018
This is one of the best homemade granola I’ve tasted recently! I loved it so much that I made a second version by swapping out the PB for equal parts almond butter and tahini and replacing the peanuts with sliced almonds. I could probably eat the whole batch by myself...
 
Author Comment
Lindsay M. January 13, 2018
Thank you, Sarah!