This crunchy peanut butter granola recipe is refined sugar-free and gluten-free, making it a great breakfast choice for both kids and adults alike. Naturally sweetened with honey, it keeps tummies nice and full until lunchtime.
This easy to make, crunchy peanut butter granola recipe, is a breakfast staple in our household. Most importantly though, not only is it really really tasty, it’s also really good for you!
✔️ Why should you try it?
- Refined sugar free
- A filling breakfast or snack
- Keeps well in an airtight container
- Flaked almonds
- Peanut Butter – smooth or crunchy, it doesn’t matter
- Coconut Oil
- Vanilla Bean Paste
- 30 x 20cm baking tin
- Baking paper
- Large mixing bowl
- Wooden spoon for mixing
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Preheat the oven to 180°c (160°fan/ 350F/ Gas 4) and line a 30 x 20cm baking tin with baking paper.
Two: Weight out the oats, flaked almonds and cinnamon into a large bowl, and set aside.
Three: In a pan, melt together the peanut butter, honey, coconut oil and vanilla bean paste, on a low heat.
Four: Pour the melted peanut butter mixture into the oats and stir until the oats are coated.
Five: Spoon the mixture into the baking tin and press down with the back of a spoon.
Six: Bake in the oven for 15 minutes. Take out of the oven and mix the granola with a spoon, before pressing back down and returning to the oven for the final 10 minutes of cooking.
Seven: Leave to cool in the tin, before breaking into pieces. Store in an airtight container.
Is it healthy?
Yes! My homemade crunchy peanut butter granola, is refined sugar free, using honey as the sweetener instead of sugar.
I’ll let you into a little secret…I SOMETIMES like to sprinkle a little bit of brown sugar over my morning granola. It’s OK though, the fresh berries and yogurt that I usually eat it with it, cancels the sugar out! That’s what I tell myself anyway.
Thanks to the peanut butter, the homemade granola is also packed full of protein, which helps keep those tummies full until lunchtime. It’s a great source of magnesium too, a nutrient that is vital for numerous chemical bodily processes, such as nerve and muscle function.
With three active children and a very busy life in general, it’s all about the make-ahead food here, and this homemade crunchy peanut butter granola, is one of those lovely make-ahead recipes.
The granola will keep in an airtight container for about a month – it might soften slightly, but when it gets to that stage (and it doesn’t usually last that long), I use it to make overnight oats.
Homemade granola has to be about one of the easiest recipes you could make. You really can’t go wrong with this recipe! Best of all, there are only 7 ingredients, most of which you will already have in your pantry. Any ingredient you don’t have, you can almost always substitute for something else, apart from the oats of course.
🍴 Serving suggestions
We usually go down the granola, natural yogurt and fresh berry route. It’s such an easy and healthy breakfast! It looks pretty too, don’t you think?
My kids often enjoy a bowl of granola with almond milk. It’s become quite a popular after school snack around these parts.
And sometimes, we just eat it straight out of the jar! Now you know why I keep the granola nice and chunky!
The most important thing to remember, is there is no right or wrong way to enjoy it.
- Make the granola vegan by replacing the honey with golden syrup or maple syrup.
- You can use cashew nut butter or almond butter, instead of peanut butter if you wish.
- If you don’t have, or can’t get hold of coconut oil, use groundnut or sunflower oil instead.
The homemade peanut butter granola will keep in an airtight container for about a month. It may start to soften slightly over time, but you can always crisp it up again in a hot oven.
My bet is that it doesn’t last long enough to soften. It’s quite moreish and I often find myself reaching into the jar for a snack. At least 7 times a day.
Making your own homemade granola is not only tastier and healthier than buying shop-bought granola, it’s also much cheaper.
Making granola at home is really easy. Set aside one hour every weekend to spend with a mixing bowl, baking tray, and an oven, creating your own breakfast granola’s.
Homemade granola will keep in an airtight container for about a month. Make sure the container is sealed and dry otherwise it may become soggy and not last as long.
It’s not a good idea to store granola in the fridge as there is a risk it will become soft very quickly due to the moisture. A dry sealed container at room temperature is the best way to store it.
Keep the granola in a dry airtight container at room temperature and the granola will stay crispy for longer. Letting air get to it will cause it to become soggy.
Here are some more breakfast ideas to try;
- Scotch Pancakes (Drop Scones) – Scotch pancakes (also known as drop scones) are fluffy little pancakes made in a frying pan or traditional girdle. Much easier to make than traditional crêpe style pancakes, scotch pancakes are perfect for Shrove Tuesday, or any day of the week for that matter!
- Peanut Butter and Banana Muffins – Banana and peanut butter is a classic flavour combination for a very good reason! These light and fluffy peanut butter and banana muffins make a delicious and filling after school snack for kids, or a protein-packed grab and go breakfast option.
- Slow Cooker Maple Syrup and Raisin Porridge. I love the fact you can prepare this porridge the day before, slow cook it overnight, and you wake up to the most awesome creamy porridge you’ve EVER tasted.
- Banana and Peanut Butter Flapjacks. A tasty filling snack in this house.
- Blueberry Muffin Overnight Oats. Filling, healthy and one of my favourites!
- Vegan Peanut Butter Flapjacks – A great grab and go breakfast for Vegans.
- Apple and Blackberry Turnovers – Quick and easy to make, using delicious seasonal fruit.
- Frozen Blueberry Yogurt Bites – These frozen blueberry yogurt bites have just 4 ingredients and couldn’t be easier to make! They are super healthy, and a great after school snack or breakfast for kids.
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🍽️ More family-friendly recipes
Peanut Butter Granola
- 200 g Oats
- 40 g Flaked Almonds
- 1/2 tsp Cinnamon
- 100 g Peanut Butter
- 80 g Honey
- 2 tbsp Coconut Oil
- 1 tsp Vanilla Bean Paste
- Preheat the oven to 180°c (160°fan/350F/Gas 4) and line a 30 x 20cm baking tin with baking paper.
- Weight out the oats, flaked almonds and cinnamon into a large bowl, and set aside.
- In a pan, melt together the peanut butter, honey, coconut oil and vanilla bean paste, on a low heat.
- Pour the melted peanut butter mixture into the oats and stir until the oats are coated.
- Spoon the mixture into the baking tin and press down with the back of a spoon.
- Bake in the oven for 15 minutes. Take out of the oven and mix the granola with a spoon, before pressing back down and returning to the oven for the final 10 minutes of cooking.
- Leave to cool in the tin, before breaking into pieces. Store in an airtight container.
- Instead of flaked almonds, you could add chopped unsalted peanuts, hazelnuts or walnuts.
- Use golden syrup or maple syrup instead of honey to make a vegan granola.
- The granola will keep for up to two weeks in an airtight container.
I’m entering my Crunchy Peanut Butter Granola recipe into the #CookBlogShare linkie, which this week is hosted by Rebecca over at Glutarama!