This peanut butter granola is sweet, nutty, salty and full of crunchy clusters! Healthier than your average granola recipe, it's vegan and contains no added oil. All you need are 6 ingredients and 35 minutes to make a batch!
Why You'll Love It
Sometimes you crave the irresistible crunch of granola, but store-bought granola can be expensive and usually contains a lot of oil, sugar, and/or honey. Enter homemade, oil-free, vegan peanut butter granola!
We're pretty picky about granola at our house, and this peanut butter granola is right up there at the top of our list along with Crunchy Almond Granola and Ginger-Turmeric Granola.
Peanut butter combines with the warm, natural sweetness of brown rice syrup, a touch of maple syrup, and plenty of vanilla. It's so simple but oh so right.
This peanut butter granola isn't too sweet or heavy and is great as a snack or for breakfast!
Ingredient Notes
The only ingredient in this granola that might be a bit tricky to find is brown rice syrup. But if you really want extra crunchy and cluster-y granola, it's worth it to hunt down a bottle.
You can usually find brown rice syrup at Whole Foods, sometimes at your local health food store, and always online.
Brown rice syrup has such a lovely, lightly sweet, caramel-like flavor, and the sticky, gooey consistency makes it perfect for recipes like granola bars and for creating crunchy clusters!
Here are a few more ways to use brown rice syrup:
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For the peanut butter, I like to use a natural one versus peanut butter labeled as "spread," since those usually have palm oil added to prevent separation.
How to Make Peanut Butter Granola
This is about as easy as granola gets. There's no need to warm the syrups on the stove, although you can if you want to. Here's how I usually do it:
- Preheat the oven to 310 degrees F, and line a large baking sheet with parchment or a silicone mat. In a mixing bowl whisk together the wet ingredients. Warm in the microwave for about 20 seconds. This softens the brown rice syrup and makes it easier to stir. Add the rolled oats and peanuts and mix well.
- Spread on the prepared pan. It's okay for the granola to overlap quite a bit in some areas. This is what creates thick clusters. Bake for 20 minutes, then carefully stir - but not so much that you break up all the clusters - and spread it out again. Bake for another 8 to 12 minutes.
- Let the granola cool for 10 to 15 minutes before breaking into clusters.
Helpful Tips
The granola will continue to crisp up as it cools, so don't be fooled into thinking it isn't done when you first remove it from the oven.
This recipe has the same amount of sweetener as my other granola recipes but fewer dry ingredients. Because of this it's important to keep an eye on the underside of the granola in the last few minutes of baking so that it doesn't burn.
Nut-Free Option
Sunbutter and tahini make excellent nut-free granola if you prefer a peanut-free treat!
How to Store
Store your peanut butter granola in an airtight container at room temperature for up to one week or in the refrigerator for up to 2 weeks. Granola also freezes well.
RELATED: craving granola but don't have time to make a full batch? Try this 5-Minute Microwave Granola.
More Recipes With Peanut Butter
Recipe
Vegan Peanut Butter Granola
Equipment
Ingredients
- ½ cup brown rice syrup - This is important for clusters. Can sub maple syrup, if desired, and omit the 3 tablespoon maple syrup below
- 3 tablespoons maple syrup
- ⅓ cup natural peanut butter, salted - stir very well
- 2 teaspoons vanilla extract
- ½ teaspoon fine sea salt
- 2½ cups old fashioned rolled oats - Certified gluten-free if needed
- ½ cup roasted, unsalted peanuts
Instructions
- Preheat oven to 310 degrees. Line a large baking sheet with parchment or a silicone mat.
- In a mixing bowl combine the syrups, peanut butter, vanilla, and salt. Microwave in 10 to 15 second intervals just to slightly warm the syrup. This makes it easier to stir and combine with the other ingredients. Stir well.
- Add the oats and peanuts to the bowl. Stir until everything is well coated with the syrup mixture.
- Spread the granola onto the prepared pan. Bake for 20 minutes, then remove from oven, gently stir (keeping large chunks of it intact), and spread out on the pan again. Bake for another 8 to 12 minutes, keeping an eye on the bottom of the granola in the last few minutes so that it doesn't burn.
- Let the granola cool on the pan for about 15 minutes, then break into clusters. Once completely cool, transfer to an airtight container.
Notes
Estimated Nutrition (per serving)
Nutrition is an estimate and will vary depending on the exact amounts and ingredients used.
Kristin Neubauer says
Do you think honey will work in place of syrup? Both brown rice syrup and maple syrup trigger my migraines. But honey doesn't. Thanks!
Lori says
Oh, sorry to hear that about maple and brown rice syrup. Yes, honey is pretty standard for granola, but I'm sure you'll need a little less since it's sweeter.