This crunchy peanut butter granola recipe is refined sugar-free, dairy-free, and gluten-free, making it a great breakfast choice for both kids and adults alike.
With only 7 ingredients and 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, not only is it really really tasty, but it's also really healthy too!
👩🍳 Love oaty breakfasts? Try my vegan peanut butter porridge recipe too!
✔️ Why should you try it?
Why this is the BEST granola recipe you will ever make!
- Refined sugar free, gluten-free, dairy-free
- A filling breakfast or snack
- Healthier, cheaper, and tastier than store-bought granola, which always seems to be REALLY expensive!
- Keeps for up to a month in an airtight container
- Make-ahead breakfast
- Oats - ordinary old-fashioned rolled oats are best, but quick cook oats will also work. Jumbo oats on the the other hand, don't work so well!
- Flaked almonds - for added crunch and texture.
- Cinnamon - a lovely warming spice.
- Peanut Butter - smooth or crunchy, it doesn't matter. Substitute with cashew or almond nut butter.
- Honey - make the recipe vegan friendly by using maple syrup!
- Coconut Oil - or use plain groundnut oil.
- Vanilla Bean Paste - an added extra that packs a punch in flavour. Leave this out if you prefer!
Kitchen equipment you will need to make homemade peanut butter granola:
- 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
How to make peanut butter granola in just 30 minutes (only 5 minutes hands-on prep!):
One: Preheat the oven to 180°c (160°fan/ 350F/ Gas 4) and line a 30 x 20cm baking tin with baking paper.
Two: Weigh 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.
💭 Top tips
- Don't forget to line your baking tray with non stick baking paper to prevent the granola from sticking.
- I recommend using unsweetened natural peanut butter for the best results.
Is it healthy?
Yes! 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 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 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!
My kids often enjoy a bowl of peanut butter granola with almond milk and sliced banana. It’s become quite a popular after-school snack in this house.
And sometimes, we just eat it straight out of the jar for snacks! Now you know why I keep the granola nice and chunky!
- 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.
- Add dried fruit, chopped nuts, or even chocolate chips to the cooled granola, before storing in an air-tight container.
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.
Making your own homemade granola is not only tastier and healthier than buying shop-bought granola, but 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.
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!
- Nutella Porridge - A comforting and creamy Nutella porridge served with toasted chopped hazelnuts. Decadent, filling, and utterly delicious!
- Biscoff Porridge - Creamy, sweet Biscoff Porridge is the perfect early morning pick me up and will keep tummies nice and full until lunchtime.
- Peanut Butter Porridge (vegan) - A creamy vegan peanut butter porridge made with oat milk and topped with sliced banana and sweet maple syrup.
- 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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Peanut Butter Granola
- 200 g Oats
- 40 g Flaked Almonds
- ½ teaspoon Cinnamon
- 100 g Peanut Butter
- 80 g Honey
- 2 tablespoon Coconut Oil
- 1 teaspoon 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.
- Weigh 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.
- Add dried fruit, nuts, or chocolate chips.