Peanut Butter Granola Recipe

Ingredients

• 369 g (13 oz; 4 cups)old-fashioned rolled oats
• 227 g (8 oz; 1½ cups), coarsely choppedpeanuts
• 71 g (2½ oz; ½ cup)sunflower seeds
• 57 g (2 oz; ¼ cup)brown sugar
• 5 ml (1 teaspoon)ground cinnamon
• 5 ml (1 teaspoon)table salt
• 142 g (5 oz; ½ cup)peanut butter
• 85 g (3 oz; ¼ cup)honey
• 85 g (3 oz; ¼ cup)vegetable oil
• 15 ml (1 tablespoon)vanilla extract
• 1egg white
• 255 g (9 oz; 1½ cups)raisins

Instructions

1. 1

   Prepare the oven

   Heat the oven to 150°C (300°F). Line a half-sheet pan with parchment paper or a silicone baking mat.

2. 2

   Mix the ingredients

   In a large bowl, combine the oats, peanuts, sunflower seeds, brown sugar, cinnamon and salt. In a small bowl or measuring jug, combine the peanut butter, honey, vegetable oil and vanilla extract. Microwave for 30 seconds, then drizzle over the oat mixture and toss to combine.

3. 3

   Press the granola

   Whisk the egg white until frothy, then fold it into the granola. Toss to distribute the wet ingredients evenly and break up any clumps. Transfer the mixture to the prepared pan. Wet your hands with water and press the granola firmly into an even layer.

4. 4

   Bake until browned

   Bake for about 30 minutes, until the granola is dry and nicely browned around the edges.

5. 5

   Cool and finish

   Set the pan on a wire rack and leave the granola to cool to room temperature. Break it into large clumps and toss with the raisins. Store in an airtight container for 1–2 weeks.

What is peanut butter granola?

Granola is a baked mixture of oats and other ingredients, often served with milk or yoghurt or eaten by the handful. This American-style version pairs peanuts and sunflower seeds with a coating of peanut butter, honey and oil.

Egg white helps bind the mixture, while raisins are stirred in after baking so they keep their chewy texture. Pressing the mixture into one layer encourages larger clusters.

Nutrition and macros by portion

The nutrition label shows one serving as written: 249 calories, 7g protein, 28g carbs, 14g fat.

The oats, brown sugar, honey and raisins provide most of the carbohydrates, while the peanuts, peanut butter, sunflower seeds and vegetable oil contribute much of the fat. Peanuts, seeds and egg white also supply protein. For a more balanced breakfast, serve a portion with plain yoghurt and fresh fruit.

The mix of oats and nuts

Oats: old-fashioned rolled oats give the granola its substantial base and hold their shape during baking.

Peanuts and seeds: coarsely chopped peanuts and sunflower seeds add crunch throughout the clusters. Chop the peanuts before mixing so they are easier to distribute evenly.

Making the coating

Warm mixture: a brief 30-second microwave helps combine the peanut butter, honey, oil and vanilla into a pourable coating. Stir the mixture together before drizzling it over the dry ingredients.

Even coverage: toss thoroughly so the oats and nuts are coated, then fold in the frothy egg white. It should be distributed through the mixture rather than left in a single patch.

Getting crisp clusters

Firm layer: press the granola into an even layer with damp hands, as directed. Keeping it together during baking helps form larger clumps.

Browning cues: bake at 150°C (300°F) for about 30 minutes, looking for a dry surface and browned edges. The granola will firm further as it cools, so let it reach room temperature before breaking it up.

When to add the raisins

Cool first: add the raisins only after the granola has cooled. This keeps them from baking along with the mixture and becoming overly dry.

Finish gently: break the cooled granola into large clumps, then toss in the raisins so they are spread through the batch.

Serving and storing

At breakfast: serve with milk or yoghurt, or sprinkle over fruit. The clusters also work as a snack on their own.

For keeping: store the cooled granola in an airtight container for 1–2 weeks. Keep it sealed between servings to help preserve its crisp texture.

Recipe notes & tips

• Chop the peanuts coarsely so they mix evenly with the oats and seeds.
• Microwave the coating for only 30 seconds, as directed.
• Toss the mixture well after adding the coating to distribute it throughout.
• Use damp hands when pressing the mixture into the pan to reduce sticking.
• Let the granola cool completely before breaking it into clusters.
• Stir in the raisins only after the granola has cooled.

Variations

• Add coconut: toss unsweetened desiccated coconut through the dry mixture before coating.
• Use another dried fruit: replace the raisins with an equal amount of chopped dried fruit.
• Try mixed nuts: replace some or all of the peanuts with another coarsely chopped nut.
• Add extra spice: include a pinch of ground ginger with the cinnamon.
• Serve with yoghurt: spoon the granola over yoghurt and fruit for breakfast.

Common mistakes to avoid

• Uneven coating: toss thoroughly so the wet mixture reaches the oats, nuts and seeds.
• Loose clusters: press the granola firmly into an even layer before baking.
• Overbaking: check for dry granola and browned edges at about 30 minutes.
• Breaking it while warm: cool the granola to room temperature first so it can firm up.
• Baking the raisins: add them after cooling to keep them from drying out in the oven.

How to store

Once completely cool, store in an airtight container for 1–2 weeks. Keep the container sealed between servings to help the granola stay crisp.

Frequently asked questions