Peanut Granola

Ingredients

• 270 g (3 cups)rolled oats
• 70 g (½ cup)unsalted roasted peanuts
• 1.3 g (½ tsp)ground cinnamon
• 1.5 g (¼ tsp)salt
• 85 g (⅓ cup)natural peanut butter
• 60 ml (¼ cup)maple syrup
• 30 ml (2 tbsp)refined coconut oil
• 5 ml (1 tsp)pure vanilla extract

Instructions

1. 1

   Heat the oven

   Line a baking tray and preheat the oven to 160°C (325°F).

2. 2

   Mix dry ingredients

   Put the oats, peanuts, cinnamon and salt in a large bowl and stir to combine.

3. 3

   Warm wet ingredients

   Add the peanut butter, maple syrup, coconut oil and vanilla to a saucepan. Warm over a medium-low heat, stirring until smooth.

4. 4

   Combine the mixture

   Pour the warm mixture over the dry ingredients and mix thoroughly. Transfer everything to the lined baking tray.

5. 5

   Bake the granola

   Spread the mixture evenly across the tray and bake on the centre rack for 22–25 minutes, stirring once halfway through.

6. 6

   Cool completely

   Take the tray out of the oven and let the granola cool completely. It will firm up as it cools.

What is peanut granola?

Granola is a baked mixture of oats and other ingredients, commonly eaten for breakfast with milk or yoghurt. This American-inspired version brings together peanut butter and roasted peanuts for a rich, nutty flavour.

Oats form the base, while maple syrup and peanut butter coat them before baking. The recipe keeps the ingredient list simple and uses cinnamon and vanilla for added warmth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 306 calories, 10g protein, 34g carbs, 16g fat.

The oats and maple syrup provide most of the carbohydrate, while peanut butter, peanuts and coconut oil contribute much of the fat; the peanuts and peanut butter also supply protein. Pair a serving with yoghurt or milk and fresh berries for a more rounded breakfast.

The oat and peanut base

Rolled oats: these provide the main structure and turn crisp around the edges in the oven. Stir them well with the other dry ingredients so the seasoning is distributed.

Roasted peanuts: their crunch complements the oats and reinforces the peanut flavour. Use unsalted peanuts as listed, so the added salt remains balanced.

Making a smooth coating

Peanut butter: warming it with the maple syrup, coconut oil and vanilla makes the wet mixture easier to stir into the oats. Keep the heat at medium-low and stir until smooth.

Even coverage: pour the coating over the dry ingredients and mix thoroughly before spreading the mixture on the tray. This helps avoid patches of plain oats beside heavily coated clusters.

Getting the bake right

Spread: arrange the granola in an even layer on the lined tray so it bakes at a similar rate. Stir once halfway through the 22–25 minutes of baking.

Doneness: take it out after the stated baking time and leave it undisturbed to cool completely. It will harden as it cools, so do not judge its final texture while it is still warm.

Serve it your way

Breakfast bowl: serve the granola with plant-based yoghurt or milk, as suggested, and add fresh berries for a sweet, tart contrast.

On its own: use it as a crunchy topping for yoghurt or fruit. Add it just before eating if you want to keep its crisp texture.

Planning the batch

The recipe takes about 40 minutes in total, including baking and cooling. Allow the granola to cool fully before packing it away, since warmth can soften the crisp texture.

The listed batch makes eight servings, which is useful for preparing several breakfasts at once. Divide it into portions after cooling if you want it ready to serve.

Recipe notes & tips

• Line the tray before you start so the mixture is easy to remove after baking.
• Stir the dry ingredients together thoroughly before adding the coating.
• Keep the saucepan over a medium-low heat and stir until the wet mixture is smooth.
• Spread the granola in an even layer to help it bake consistently.
• Stir the tray once halfway through the baking time.
• Wait until the granola is completely cool before storing it.

Variations

• Berry bowl: serve with fresh berries and plant-based yoghurt or milk for a PB&J-inspired breakfast.
• Extra cinnamon: add a little more ground cinnamon to the dry ingredients for a warmer spice flavour.
• Chunkier clusters: press the mixture into a more compact layer before baking and leave it undisturbed after its halfway stir.
• Different nut: replace the peanuts with another roasted nut for a different flavour and crunch.
• Seed topping: serve with seeds scattered over the bowl for extra texture.

Common mistakes to avoid

• Uneven coating: mix the warm wet ingredients thoroughly through the oats and peanuts before baking.
• High saucepan heat: the mixture may heat unevenly; keep it at medium-low and stir until smooth.
• Uneven layer: thick and thin patches can bake differently; spread the granola evenly over the tray.
• Skipping the halfway stir: the granola may bake unevenly; stir once midway through the stated baking time.
• Judging it while warm: it will not yet have its final texture; let it cool completely to harden.
• Packing it while warm: trapped warmth can soften the granola; cool it fully before storing.

How to store

Once completely cool, store the granola in an airtight container at room temperature. Reheat a portion briefly in the oven if you would like it warm, then let it cool slightly before serving.

Frequently asked questions