Easy Peanut Butter Granola Recipe
on Mar 18, 2020, Updated Jul 24, 2024
This post may contain affiliate links.
This easy peanut butter granola recipe calls for just 4-ingredients: oats, peanut butter, coconut oil and maple syrup. Enjoy with sliced banana, blueberries and plant-based milk or yogurt for a delicious breakfast treat.
Why Make this Recipe
The combination of natural peanut butter and rolled oats make this granola a wholesome breakfast when paired with almond milk and sliced banana or fresh berries.
When mixed in a bowl with a splash of almond milk it’s to-die-for as the peanut butter flavour combines with the milk. It’s also amazing layered with coconut yogurt and topped with berries in a peanut butter granola parfait or can be added to trail mix and taken on the road for a hike.
Ingredients
This recipe calls for just 4 simple ingredients.
- Peanut butter. Make sure you use natural peanut butter, not processed. Natural peanut butter should have just one or two ingredients listed, peanuts or peanuts and salt. You can substitute almond, cashew or sunflower seed butter.
- Maple syrup. Use pure maple syrup or substitute it with agave syrup.
- Coconut oil. The coconut oil and maple syrup help the granola crisp up. If you’re looking for oil-free granola, try my cinnamon raisin granola recipe.
- Oats. Use rolled, old fashioned or large flake oats.
Step-by-Step Instructions
This recipe is ready in less than 30 minutes. Let’s take a quick look at how to make it….ps. it’s super easy.
Start by mixing up the peanut butter, maple syrup and melted coconut oil until smooth and creamy, then combining it with the rolled oats.
Stir the mixture until all the oats are coated.
Place the granola on a baking tray lined with parchment paper and bake away!
Quick Tip: Make sure the granola is spread in one even layer and not piled up on top of itself. This helps everything get nice and crispy! Use two pans if needed.
Quick Tip: For crispy granola with lots of clusters, make sure you let it completely cool on the pan before handling or storing.
Once the granola is completely cool, store it in an airtight container for up to 2 weeks or freeze up to 3 months.
Customize This Granola
The best part about this peanut butter granola is you can customize it with your favourite add-ins. The last batch I made, I added unsweetened shredded coconut, pecans and cacao nibs.
Mix and match any of the add-ins below up top 1.5 cups total.
Add-In Ideas
- dried fruit – raisins, cranberries, chopped dates, goji berries, mulberries, chopped apricots, blueberries, banana chips
- seeds – sunflower seeds, pepitas, hemp seeds or chia seeds
- nuts – peanuts, almonds, walnuts, pecans or cashews
- coconut – coconut chips or shredded coconut
- chocolate (add after baking) – chocolate chips, cacao nibs or chopped dark chocolate
More Granola Recipes
Here are some more granola recipes you’ll love:
Try this granola served with homemade almond milk, learn how to make oat milk or sprinkle it over a smoothie bowl.
Did you try this recipe? I’d love to hear about it! Scroll down to the comment section to leave a star rating and review.
⭐️⭐️⭐️⭐️⭐️
Peanut Butter Granola
Ingredients
- 4 cups 375 g rolled oats
- 1/2 cup 125 g natural peanut butter
- 1/4 cup 75 g pure maple syrup
- 3 tablespoons 45 g melted coconut oil
- 1 tsp sea salt
Instructions
- Pre-heat oven to 325 degrees F.
- Mix the peanut butter, maple syrup and melted coconut oil in a large mixing bowl until smooth and creamy. Stir in the oats.
- Line a baking tray with parchment paper. Add the granola and spread it into one even layer. If needed, use two baking trays so the granola is not piled on itself.
- Bake for 25-30 minutes. Check at 20 minutes then keep an eye on it every few minutes after that to prevent burning. It should be golden brown and fragrant when done.
- Remove from oven and let cool completely on the pan before handling or storing. This is important as it will crisp up as it cools.
- Once it’s cool, mix in any desired add-ins then store in an air-tight container.
Notes
Nutrition
UPDATE NOTE: This recipe was originally published on May 2, 2017. It was updated with new photos and text in March 2020.
Simple and yummy. Kids and I love this. We add large flake coconut (the kind you make coconut milk with) and sliced almonds. Have also made it with crunchy PB. Turns out fine.
Sounds amazing with coconut and almonds! Glad everyone liked it.
Will the consistency remain the same if I use less maple syrup? I have to stay away from sugar. How would it turn out if Ijust used 1 table spoon of maple syrup? I don’t want to replace with some other naturally sweet substance.
The syrup does make it crispier in addition to sweetening but the recipe will still work with less. Up to you!