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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
- 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
- Preheat your oven to 300°F (150°C), with racks positioned in the top and bottom thirds of the oven.
- 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.
- 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.)
- 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.
- This recipe is a Community Pick!