Super easy, crunchy and healthy peanut butter granola with cinnamon. It makes a healthy and tasty breakfast paired with fresh fruit, yogurt or milk. Made with 5 ingredients, in just 30 minutes!
I don’t know why I never made my own granola at home, I always just bought packaged store-bought granola and loved it. Until I started reading the ingredients! I found out that most brands add lots of unnecessary ingredients and nasties to our food, and we don’t even notice as we never really read labels.
So last year I started making this unbelievable spiced vegan granola, and I got hooked! I now make granola all the time, it’s one of my favorite make-ahead breakfasts that’s so easy to make and it’s sooo much better than store-bought granola!
Peanut Butter Granola Recipe
And my obsession with nut butter continues! I love all kinds of nut butter and peanut butter is a childhood favorite that will stay with me forever. I mean, who doesn’t love peanut butter? What do you prefer – creamy or chunky? I love both!
Now, what if I tell you that you can have a peanut butter breakfast that is so easy and quick to prepare?
To make your own granola, you will need:
- Rolled oats or old fashioned oats
- Peanut butter (smooth or chunky), you can also substitute with almond butter if you like.
- Ground cinnamon
- Maple syrup (or honey if not vegan)
- Sea salt flakes(this is my favorite sea salt brand!)
You could also add things like chocolate chips, cinnamon chocolate chips, dried fruit, vanilla extract, chopped peanuts or sliced almonds…
- I love these stainless steel measuring cups and use them every time I cook or bake, as well as those measuring spoons.
- You will also need, a stainless steel pot
- Spatula, baking sheet, turner, and jars for storing.
How to Make Granola
Granola is made in just 30 minutes start to finish. If you think that homemade granola is difficult to make, think again! If you make it once, you’ll keep making it over and over again!
In a medium saucepan over medium heat, slightly melt the peanut butter along with maple syrup.
Add ground cinnamon and salt flakes, and mix everything together.
Add the oats, and mix until the oats are well coated.
Press the mixture onto a greased cookie sheet, and bake at 160c (320f) for 20-15 minutes flipping halfway through.
To know if the granola is done, take a piece out of the oven and let it cool. If it hardens within a couple of minutes then it’s ready, if not then bake for a few minutes longer until crispy at room temperature.
And that’s it! Easy! Right?
Now let’s talk about these beautiful and big crunchy clusters of sweet and salty goodness.
These clusters are divine! They hold shape so well because of the peanut butter and the maple syrup that work together like glue, if you don’t get enough clusters then that means that you need to add more maple syrup.
Once the granola is baked, using your hands break the granola down into clusters and let it cool down.
Store in a jar and enjoy!
Tips for Making the Best Granola
- Although quick oats work to make granola clusters, I highly recommend that you use rolled/old fashioned oats for better results.
- You can either use creamy or chunky peanut butter, but check if it’s salted or not. If it’s salted then don’t use the sea salt flakes.
- If you follow a gluten-free diet, then make sure that your oats are certified gluten-free.
- You can add any sweetener that you like. Maple syrup, honey, agave syrup, golden syrup, all of these work well.
- Bake at low temperature (160°C/320°F), as baking the granola at low temperature will ensure that your granola is being baked slowly resulting in crunchy granola that isn’t burnt.
- If your granola feels a bit too soft on the next day, just pop it back on a baking tray and bake at low temperature for a few minutes. You need the granola to dry and make sure that you get rid of any moisture left.
How to Serve Granola?
- My favorite way is to have granola as a topping on yogurt in a bowl with fresh fruit and nuts.
- Serve the granola with milk. It goes to well with either dairy or plant milk.
- Enjoy it as a snack!
I recommend that you store your homemade granola is a sealed glass jar at room temperature.
It should last for about a month. Although ours never lasts that long as we eat it quickly even when I make a big batch, if your granola is perfectly baked into crunchy and dry clusters then it can be safely stored for up to 4 weeks.
For more delicious breakfast recipes, visit my breakfast category page.
- 2 cups rolled oats
- ½ cup Peanut butter smooth or chunky
- ½ teaspoon ground cinnamon
- ⅓ cup maple syrup
- ¼ teaspoon Sea salt flakes
- In a medium saucepan over medium heat, slightly melt the peanut butter with maple syrup.
- Add ground cinnamon and salt flakes, and mix everything together.
- Add the old fashioned oats, and mix until the oats are well coated.
- Press the mixture onto a greased cookie sheet, and bake at 160°C (320°F) for 20-15 minutes flipping halfway through. To know if the granola is done, take a piece out of the oven and let it cool. If it hardens within a few minutes then it's ready, if not then bake for a few minutes longer.
- If your granola feels a bit too soft on the next day, just pop it back on a baking tray and bake on low temperature for a few minutes. You need the granola to dry and make sure that you get rid of any moisture left.
- Store in sealed jars at room temperature for up to 4 weeks.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen