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!
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.
- 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
A bit of melting, a bit of mixing, a bit of baking, and you have yourself a very tasty breakfast! It really is that easy!
- 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.
🍴 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.
- 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 grab and go breakfast option in this house.
- Blueberry Muffin Overnight Oats. Just yum!
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) 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.
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I’m entering my Crunchy Peanut Butter Granola recipe into the #CookBlogShare linkie, which this week is hosted by Rebecca over at Glutarama!
Another tasty breakfast recipe
Try my Frozen Blueberry Yogurt Bites recipe, for a quick and easy breakfast for busy week days. I guarantee the whole family will LOVE them!