This easy peanut butter granola features rolled oats and is baked until golden. It’s an indulgent breakfast option for home or for camping!
Breakfast cereal is one of my favorite things.
It can be a sweet, crunchy start to the day, or a pick-me-up afternoon snack.
Either way, though, I’ve learned that making my own blend of cereal at home has some definite advantages over buying it.
When I started making my own muesli, I loved the fact that I could control the sugar content. It was also more affordable and more filling than many cereals at the grocery store!
Then I adapted that recipe into a toasted oats cereal, which is made in a pan instead of in the oven — making it a great option for a camping breakfast, before a long day of hiking!
This peanut butter granola is a richer, more indulgent type of breakfast cereal than those. Made with oats, coconut oil, honey, and peanuts and peanut butter, it is baked until golden and then cooled until crunchy.
What Kind of Oats Should I Use?
Use rolled oats, also sometimes known as old-fashioned oats.
Rolled oats will take a bit longer to cook than instant oats, but they won’t turn mushy when exposed to liquid.
Can I Use Steel-Cut Oats?
No: steel-cut oats can be fairly chewy. Rolled oats have a better consistency for granola, so stick to them.
What Kind of Peanut Butter Should I Use?
I used natural peanut butter. But when it comes to texture, either smooth or crunchy should work well!
What Kind of Peanuts Should I Use?
Raw (unroasted) peanuts are ideal, because you’ll be roasting the granola in the oven.
That said, I’ve made this with roasted peanuts also and they worked just fine.
Can I Take This Peanut Butter Granola Camping?
Yes! This is an ideal camping breakfast that you can make ahead of time and pack along with you.
Just keep in mind that if you’re traveling in summer, you’ll want to skip adding the optional chocolate. A melty, gooey mess is probably not what you’re looking for!
Looking for dinner-time camping recipes? Try campfire enchiladas, refried bean burritos, pesto penne, or campfire fish lentil stew. If you do also want a cooked breakfast, try this campfire hash with chorizo!
How to Make Granola Clusters
This recipe will produce a looser granola that doesn’t tend to stick together.
If you do want granola clusters, try using a half baking sheet instead of a full sheet, and don’t stir halfway through baking.
How to Make Peanut Butter Granola
Start by pre-heating your oven and lining a baking sheet with parchment paper.
Next, add rolled oats and peanuts to a mixing bowl.
In a separate bowl, combine peanut butter, coconut oil, and honey.
Microwave this mixture until melted. It should only take about 30 seconds.
Give the peanut butter mixture a good stir, and then pour it into the oats and nuts. Stir everything until well blended.
Transfer the oat and peanut butter mixture onto the baking sheet in a thin layer.
Bake for 20 to 30 minutes. Check on the granola about halfway through baking, and stir it around on the baking sheet.
It will be golden and toasty when done!
The granola won’t be crunchy in texture right out of the oven. Just let it cool and harden for about 10 minutes.
Then add any optional ingredients you want to use, like raisins, banana chips, or chocolate chips.
You can either dig in right away, or store the granola in an airtight container and use it within two weeks or so.
To keep it for longer (up to a couple of months), freeze it.
Serve the granola with milk, yogurt, or even just by itself for a crunchy snack!
Peanut Butter Granola
2 Weeks (Room Temperature), 2 Months (Freezer)
- 3 cups rolled oats Use gluten-free certified oats if needed
- ¼ cup raw peanuts (salted or unsalted) Or other raw nut/seed of choice
- ⅓ cup peanut butter Chunky or smooth, natural preferred
- 3 tablespoons coconut oil Or use another neutral-flavored oil
- 3 tablespoons honey Or use maple syrup
- ⅛ teaspoon sea salt Omit if using salted nuts
- ¼ cup banana chips (optional)
- ¼ cup raisins (optional)
- ¼ cup chocolate chips (optional) (Or use peanut butter chips, or mini peanut butter cups)
- Preheat oven to 325°F.Line a baking sheet with parchment paper.Add oats and peanuts to a medium mixing bowl and set aside.
- Add peanut butter, oil and honey to a small mixing bowl and microwave until melted (about 30 seconds). Alternatively, place in a small pot and heat on the stovetop over low heat until melted, stirring occasionally.Stir peanut butter mixture, and then pour into the oats. Stir until incorporated.
- Scrape oat mixture onto the prepared baking sheet, and bake 20-30 minutes until golden, stirring once when halfway through baking. (Cook time will depend on how thinly your oats are spread.)
- Allow oats to cool for about 10 minutes. Add mix-ins (if using). Note: Granola will not be crunchy when it comes out of the oven. As it cools it will harden.
- Serve immediately, or store in an air-tight container or bag. Use within 1-2 weeks, or freeze for up to 2 months.