Peanut Butter Granola
on Mar 18, 2020, Updated Nov 03, 2025
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This easy peanut butter granola calls for just 4 ingredients, oats, peanut butter, coconut oil and maple syrup. If you love peanut butter, this is the granola for you!
Featured Review
Susan
This is a great recipe and so much cheaper than buying store-bought granola. For my add-ins I used ground flax seed, pecans and toasted coconut. I’ll definitely be making this one again!
Why You’ll Love Peanut Butter Granola
Making your own granola is super easy, endlessly customizable and often a healthier alternative to store-bought granola. Here’s why I think you’ll love this peanut butter granola!
- It’s delicious for breakfast or snacking. Try it with milk or yogurt, banana and berries.
- It’s super easy to make! Just 4 simple ingredients required.
- Customize it with anything from chocolate to pecans, raisins to marshmallows.
- It’s a vegan and gluten-free recipe.
- Make it peanut-free but using almond butter.
- It uses maple syrup for sweetening and coconut oil to make it crispy.
- 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 amazing layered with Greek yogurt and topped with berries to make peanut butter granola parfait or sprinkled over a smoothie bowl.
- It can be added to trail mix and taken on the road for a hike.
For more homemade granola, don’t miss this Cinnamon Raisin Granola, Homemade Pumpkin Spice Granola and Dark Chocolate Granola.
Ingredient and Substitutions
Below is a quick overview of what you’ll need to make the recipe and any substitutions you can make. Use the recipe card with the full list of ingredients and measurements at the bottom of the post when you’re ready to make the recipe.
- 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 or honey.
- 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 oats, old fashioned oats or large flake oats.
Add-In Suggestions
Mix and match any of the add-ins below up top 1.5 cups total:
- Nuts: Peanut, almonds, walnuts, pecans or cashews.
- Seeds: Chia seeds, flax, sunflower seeds, pumpkin seeds.
- Dried Fruit: Add after baking. Raisins, cranberries, chopped dates, dried goji berries, apricots, blueberries, banana chips.
- Coconut Flakes: Add after baking. Coconut chips or shredded coconut.
- Chocolate: Add after baking. Chocolate chips, peanut butter chips, cacao nibs or chopped dark chocolate.
- Flavouring: For extra flavour, mix in 1-2 tsp vanilla extract and up to 1 tsp cinnamon.
How to Make Peanut Butter Granola
Step 1: Start by mixing up the peanut butter, maple syrup and melted coconut oil in a large bowl until smooth and creamy, then combining it with the rolled oats. Stir the mixture until all the oats are coated.
Step 2: Spread the granola mixture on a baking sheet lined with parchment paper and bake 25-30 minutes at 325 F.
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.
Step 3: For crispy granola with lots of clusters, make sure you let it completely cool on the pan before handling or storing. Once it’s cool, you can add after-baking extras like chocolate chips or raisins. Otherwise, it’s ready to enjoy!
Expert Tips
- Use the specified temperature of 325 F. The lower temperature is best to avoid burning and produce crunchy granola.
- Spread granola in one even layer on the pan.
- Be sure to let granola cool completely on the pan before handling.
- Avoid underbaking. Start watching it at 20 minutes and look for it to turn golden brown. It can burn quickly so keep an eye on it but avoid underbaking or it will be soft.
Storing Instructions
Once the granola is completely cool, break it up and store it in an airtight container or glass jar for up to 2 weeks at room temperature or in the freezer for up to 2 months.
If you try this Peanut Butter Granola recipe or any other recipe on Running on Real Food, don’t forget to leave a comment and a ⭐⭐⭐⭐⭐ rating in the comment section below. It helps others who are thinking of making the recipe, and I love to hear from you. And don’t forget to tag me on Instagram @runningonrealfood so I can see your creation! Thanks for trying my recipes! – Deryn
Peanut Butter Granola
Ingredients
- 1/2 cup natural peanut butter, 125 g
- 1/4 cup pure maple syrup, 75 g
- 3 tbsp melted coconut oil, 45 g
- 4 cups rolled oats, 375 g
- 1 tsp sea salt, *reduce to 1/2 tsp if peanut butter is salted
Instructions
- Pre-heat oven to 325 degrees F and line a sheet pan with parchment paper.
- Mix the peanut butter, maple syrup and melted coconut oil in a large mixing bowl until smooth and creamy.1/2 cup natural peanut butter, 1/4 cup pure maple syrup, 3 tbsp melted coconut oil
- Stir in the oats and salt and mix well until fully coated and combined.4 cups rolled oats, 1 tsp sea salt
- Add the granola to the prepared pan and spread it into one even layer pressing it firmly into the pan. If you do not have a large enough pan for one layer, use two sheet pans. For best results and crunchy, clumpy granola, it's important it's pressed in one layer and not piled up.
- 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 airtight container at room temperature.
Notes
Nutrition
Originally published on May 2, 2017.
Going to try this for our 2year old twins this week before vacation. Can I use agave syrup instead of maple? I know it’s not as thick but has a little less sugar?
That should be fine. Enjoy!
I don’t have cococnut oil at home, is it possible to use canola or can i simply don’t use oil at all?
Thank’s
You can leave it out or use applesauce in its place, but the granola will be softer rather than crunchy. Thanks!
Degrees Celsius or Fahrenheit? This looks great. My son hates oats but loves peanut butter, so just maybe…. 🙂
Degrees F. You can use almond butter or sunflower seed butter if you like!
This is a great recipe and so much cheaper than buying store bought granola. For my addo-ins I used ground flax seed, pecans and toasted coconut. I’ll definitely be making this one again.!
Yes, agreed!! Such an easy and yummy recipe. so glad you liked it. I love the sounds of those add-ins!
just made it – delicious! thank you!
That’s awesome, Lori!! So glad you liked it! And thanks for the reminder that I need to make a batch. 😉
Any recommendations for a non-nut or seed oil substitution? We have some nasty food allergies, but peanuts are okay, so I am thrilled to find this recipe. Would it work with olive oil?
I appreciate any ideas!
I think it would be fine with olive oil. Avocado oil should be okay too.
How long would this granola last for in the pantry? 🙂
I would say up to a month or so in an air tight container. Make sure it’s completely cool before storing.
Ah this looks amazing! I definintely need to start using natural peanut butter more often (I always hate how the oils separate). Great tip of storing it upside down.
Natural PB is the way to go for sure, so much better! Storing it upside down really helps…shouldn’t have to stir much if at all after that! Enjoy 🙂
Not a peanut butter fan (shocker, I know!), but this looks incredible!
You could always use almond butter if you prefer!! It is pretty incredible!
Yum! Can’t go wrong with a combination of two delicious foods. I’m going to give this recipe a try this weekend.
Yay! Let me know how you like it! Hope you enjoy 🙂