Peanut Butter Granola
This easy peanut butter granola features rolled oats and is baked until golden. It's an indulgent breakfast option for home or for camping!
Servings: 6 people
- 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.
Can I use already roasted nuts? You can, but they may develop burnt flavors while the granola is baking, so raw nuts are preferred.
Nutritional information does not include optional add-ins.
Calories: 365kcal | Carbohydrates: 41g | Protein: 10g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 113mg | Potassium: 271mg | Fiber: 5g | Sugar: 11g | Vitamin C: 1mg | Calcium: 32mg | Iron: 2mg