It’s been on my bucket list for years now to come up with a good homemade recipe for peanut butter granola.
Anyone who knows me know that my obsession with peanut butter granola knows no bounds. My go-to brands are Erin Baker’s and Kind – both hit all my must-haves when it comes to peanut butter granola: a reasonable amount of sugar, super big clusters and an awesome peanut butter taste.
So I’m sure you can imagine my hesitation when it came to making my own. When you get used to someone’s best, you become VERY particular – which can make recipe testing even more tricky because nothing seems to measure up!
Luckily however, I’m very determined 🙂
My quest for the perfect homemade peanut butter granola paid off because I got myself a pretty good version in the end. And best of all, it’s full of super clusters – my favorite part of any granola bag.
This clustery granola is perfect served over yogurt, ice cream or even just eaten in a bowl with some milk. The clusters also make an easy, popable whole grain snack that packs a nice protein punch thanks to the peanuts and peanut butter. Really, it’s just about as good as granola gets if you ask me.
Ingredients
- 3 cups rolled oats
- 1 cup unsalted peanuts
- 1/2 teaspoon salt
- 1 cup unsalted creamy peanut butter
- 3 tablespoons canola oil
- 1/2 tablespoon vanilla extract
- 1/2 cup pure maple syrup
- 1/4 cup unsweetened soymilk (this helped thin out the peanut butter and make it spreadable - you can use any milk you prefer, it will have the same effect)
Instructions
- Preheat oven to 300 degrees F
- Combine oats, peanuts and sea salt together in a large bowl
- In a separate bowl, combine peanut butter, canola oil, vanilla extract, maple syrup and milk and beat with an electric hand mixer until smooth and well-combined. Add additional milk as needed to thin.
- Pour the liquid mixture into the bowl with the oat mixture.
- Using a rubber spatula, gently combine together until the entire oat mixture is covered with the peanut butter mixture
- Prepare a baking sheet with parchment paper and then spread the granola out onto evenly into one layer the baking sheet
- Then, using your hands squeeze gently to create thick clusters
- Bake for 30 minutes, removing from the oven halfway to toss the granola and ensure even browning.
- Remove from the oven and allow to cool completely before storing.
Notes
This is not super sweet granola. If you want it to be sweeter, you can add some additional maple syrup before baking.
Granola should keep for about 2 weeks in an airtight container, or you can freeze it and pull it out as needed!
2
Mmmmm I always pick out the clusters from granola anyways so I love that all the pieces are like that! Plus I LOVE pb!
It’s the best of both worlds! 🙂
You’re brilliant! I don’t think I can go back to regular, non-clustered granola after this.
Right?? Clusters completely make the granola 🙂
I had to come back to your site to tell you I just tried your method. I have some very clustered granola cooling off right now. It’s a game changer. Thanks for sharing this! 🙂
Oh yay I’m so glad to hear it!! Thanks for coming back to let me know 🙂
I’m so making this this weekend! What kind of peanut butter do you use? Would homemade creamy peanut butter work or do you need something like Jif?
I used natural creamy peanut butter so homemade should work! Just make sure it’s stirred very well 🙂
I have yet to perfect my granola recipe. Almost there. Getting clusters is crucial as that is my favorite part too. Looking forward to trying yours.
Totally agree – they make or break a granola!