Easy 6-ingredient vegan peanut butter granola that's FULL of crunchy clusters! It's oil-free, naturally sweetened, and 100% irresistible. Great for snacks and breakfast and as a crunchy topping for ice cream and pudding!
½cupbrown rice syrup - This is important for cluster-y granola. Can sub maple syrup, if desired, and omit the extra 3 Tbsp maple syrup below.
3tablespoonsmaple syrup
⅓cupnatural peanut butter, salted
2teaspoonsvanilla extract
½teaspoonfine sea salt
2 ½cupsold fashioned rolled oats - Certified gluten-free if needed.
½cuproasted, 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
Store granola in an airtight container at room temperature for up to one week or in the refrigerator for up to 2 weeks. Granola is also freezer-friendly.