Peanut Butter Granola Recipe

Ingredients

• 120 g (½ cup)natural peanut butter, creamy or crunchy
• 30 ml (2 tablespoons)coconut oil (or your favourite oil)
• 80 ml (⅓ cup)pure maple syrup (or honey or your favourite sweetener)
• 5 ml (1 teaspoon), optionalground cinnamon
• 1.25 ml (¼ teaspoon)salt
• 270 g (3 cups)old-fashioned rolled oats

Instructions

1. 1

   Prepare the oven

   Heat the oven to 163°C (325°F). Line a large, rimmed baking sheet with baking parchment and set it aside.

2. 2

   Mix the ingredients

   Put the peanut butter and coconut oil in a large microwave-safe bowl. Heat for 30 seconds, or until melted. Stir in the maple syrup, cinnamon and salt, then add the oats and mix until well coated.

3. 3

   Spread the mixture

   Tip the oat mixture onto the prepared baking sheet. Spread it into an even layer about 6 mm (¼ inch) thick, pressing it down firmly to encourage large clusters.

4. 4

   Bake without stirring

   Bake on the oven’s middle shelf for 25 minutes, or until golden. Do not stir. Take the tray out and leave the granola to cool completely without disturbing it.

5. 5

   Break into clusters

   Once completely cool, break the granola into chunks and transfer them to an airtight container. Store at room temperature.

What is peanut butter granola?

Granola is a baked mixture of oats and other ingredients, commonly served for breakfast or as a snack. This American-style version uses peanut butter and maple syrup to coat the oats and form crisp clusters.

Four main ingredients do the core work: peanut butter, coconut oil, maple syrup and rolled oats. Cinnamon and salt add flavour, while pressing the mixture down and leaving it undisturbed as it cools helps it hold together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 185 calories, 5g protein, 22g carbs, 9g fat.

The oats and maple syrup provide most of the carbohydrates, while peanut butter and coconut oil contribute much of the fat; peanut butter also supplies some of the protein. For a more balanced breakfast, serve a portion with yoghurt or milk and fruit.

Choosing the ingredients

Peanut butter: Natural peanut butter gives the granola its defining flavour. Either creamy or crunchy works; stir the jar first if the oil has separated.

Oats: Use old-fashioned rolled oats for a sturdy, textured result. Quick oats have a finer texture and may not form the same clusters.

Sweetener and oil: Maple syrup helps coat and sweeten the oats, while coconut oil adds richness. The recipe also allows honey or another favourite sweetener, and another oil in place of coconut oil.

Getting large clusters

Pack the mixture into an even layer about 6 mm thick before baking. Pressing it down helps the oats bake together rather than spread loosely across the tray.

Leave the granola untouched in the oven and while it cools. Stirring or breaking it up while warm can separate the pieces before they have set.

Checking for doneness

Bake at 163°C for 25 minutes, using the middle shelf. The recipe’s visual cue is a golden colour; keep an eye on the tray towards the end of baking.

The granola may not feel fully crisp straight from the oven. Let it cool completely on the tray before judging its texture or breaking it into clusters.

Serving and timing

The granola takes about 30 minutes in total, including its 25-minute bake, but it needs to cool completely before you can break it into chunks. Plan for that cooling time before serving or packing it away.

Serve it with milk or yoghurt, or scatter it over fruit for a simple breakfast. It can also be eaten by the handful as a snack.

Keeping the granola crisp

Make sure the granola is fully cool before putting it in a container, as trapped warmth can soften the clusters. An airtight container at room temperature follows the recipe’s storage instructions.

Use a large, rimmed baking sheet and spread the mixture evenly so it bakes in a single layer. If your tray is too small to do that, bake in batches rather than piling the mixture up.

Recipe notes & tips

• Stir separated natural peanut butter before measuring it.
• Use a large bowl so the oats can be coated evenly.
• Spread and press the mixture into an even layer before baking.
• Keep the tray on the oven’s middle shelf for the stated bake.
• Do not stir during baking or cooling if you want larger clusters.
• Wait until the granola is completely cool before breaking it up.

Variations

• Crunchy peanut butter: Use the crunchy option for extra texture.
• Cinnamon-free: Leave out the optional cinnamon for a simpler flavour.
• Honey sweetener: Swap the maple syrup for honey as suggested in the recipe.
• Alternative oil: Replace the coconut oil with your preferred oil.
• Extra clusters: Press the oat mixture firmly into the tray and leave it undisturbed as it cools.

Common mistakes to avoid

• Stirring while baking: This breaks up the mixture; leave it untouched for the full bake.
• Breaking it up warm: The clusters have not set yet; cool the granola completely first.
• Uneven spreading: Thick and thin patches bake differently; aim for an even layer about 6 mm thick.
• Crowding the tray: A piled-up layer will not bake evenly; use a large rimmed sheet and spread the mixture out.
• Using uncoated oats: Dry patches can remain; stir until all the oats are coated with the peanut butter mixture.

How to store

Once completely cool, keep the granola in an airtight container at room temperature, as directed in the recipe. For the best texture, make sure it is cool before sealing the container.

Frequently asked questions