If you are a BIG TIME peanut butter lover like me, this is the granola for you! Mixing some of this crunchy Peanut Butter Granola with some yogurt for a mid-afternoon protein snack is just what your WFH routine needs. I sometimes even mix in a little extra crunchy peanut butter into my yogurt for even more PB goodness, I told you I was a peanut butter lover!
Making a big sheet pan of this on a Sunday afternoon has become a bit of a tradition. It is quick to toss together and makes a bunch. Store it in an airtight jar after it cools and a you have delicious and healthy protein snack ready at a moment's notice.
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.
Ingredients
This recipe really couldn't be easier. And BONUS, it uses only a handful of ingredients that you might already have on hand in your kitchen. Plus it makes afternoon snacks, morning breakfasts, of post-workout snacks easy and delicious.
It really is just about as easy as tossing everything together and giving it a quick bake in the oven to crisp it all up. Let's make it!
Method
Ok, are you ready for the hard part? The hardest part of this recipe is melting the peanut butter and coconut oil and mixing them together. Well that an doing the dishes, but I just hate doing the dishes!
In a small bowl or mixing cup, warm the crunchy peanut butter and the coconut oil in the microwave in 30 second intervals until it is smooth and liquidy. It should be easily pourable. This usually takes me a minute and a half to 2 minutes of intervals and stirring in between each time heating.
Next, add all the remain ingredients to a large bowl, leaving enough room to stir everything around, and mix everything together to evenly combine.
Pour the peanut butter and coconut oil mixture over the oats, peanuts, and seasonings, along with the maple syrup.
Toss it all around to evenly coat everything and lay it out on a parchment-lined baking tray. Press it down and together a little bit with your spoon or spatula you mixed everything together with. This will help those loveable chunks that you can pick up and snack on.
Bake until the mass becomes golden brown. And NO STIRRING, if you want big chunks, I like my granola to have big and small pieces, so I DO NOT STIR. If you like smaller pieces you can stir it.
Store your granola in an air-tight container. I will last longest there, that is if it lasts long. This never holds up in my house. But the less air on it, the crunchier it will stay.
Notes & Tips
Be sure to use a BIG bowl when making this, it keeps everything from flying out of it when mixing it up.
This can be enjoyed alone or on yogurt. I even sometimes toss a handful into a smoothie for some extra flavor and nuttiness. Just be sure to blend it for a good 60 seconds to really break down the oats and peanuts.
NO STIRRING, if you want big chunks, I like my granola to have big and small pieces, so I DO NOT STIR. If you like smaller pieces you can stir it.
Store your granola in an air-tight container. I will last longest there, that is if it lasts long. This never holds up in my house. But the less air on it, the crunchier it will stay.
Substitutions
Don't like peanut butter (I mean who are YOU!?) you can use almond butter, or any nut butter you prefer.
You can swap the peanuts out for your favorite nut or seed. Or even add them in. I think some sunflower seeds, cashews, or pepitas would be super welcome here.
Any type of rolled, old-fashioned, or quick-cooking oats works for this recipe. Quinoa flakes could also be substituted. Corn flakes can replace the oats altogether, or just be added for MORE crunch!
I use maple syrup, but you could easily swap the maple for honey, agave, or your favorite liquid sweetener.
You will want some saltiness, but you could always swap the kosher salt for pink salt, or whatever else you might have on hand.
As far as spices go, I like the warmth of the cinnamon and nutmeg, but even something like pumpkin pie spice, or chai spice can be used here too. Allspice, clove, or mace are also good swaps, just stay in those warm spices and you can't go wrong.
for Peanut Butter Lovers
Gluten-Free Peanut Butter Bars with Chocolate Peanut Butter Frosting
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📖 Recipe
Crunchy Peanut Butter Granola
For the perfect WFH afternoon protein pick me up, mix this granola in some yogurt.
Ingredients
- 1 cup Crunchy Peanut Butter
- ⅓ cup Maple Syrup
- 3 tablespoons Coconut Oil, melted
- 3 cups Old Fashioned Oats
- 1 teaspoon Cinnamon, ground
- ¼ teaspoon Nutmeg, ground
- ¼ teaspoon Kosher Salt
- ¾ cup Peanuts
Instructions
- Preheat the oven to 325˚F.
- In a microwave-safe measuring cup, melt the peanut butter, coconut oil, and maple together. Warm until liquid and smooth, 1:30-2 minutes. Stir to combine.
- In a large bowl combine the oats, cinnamon, nutmeg, salt, and peanuts and stir to evenly disperse the ingredients. Add the warm peanut butter mixture to the bowl and toss to coat everything evenly.
- Place the mixture on a parchment-lined baking pan and pack it down on to the pan. This help make large chunks of granola. Bake for 25-30 minutes until golden brown. DO NOT STIR. Let the baked granola cool completely on the pan, then break it up into chunks.
- Store in an air-tight container at room temp.
- Enjoy with yogurt, milk and fruit, or by the handful.
Notes
Notes & Tips
Be sure to use a BIG bowl when making this, it keeps everything from flying out of it when mixing it up.
This can be enjoyed alone or on yogurt. I even sometimes toss a handful into a smoothie for some extra flavor and nuttiness. Just be sure to blend it for a good 60 seconds to really break down the oats and peanuts.
NO STIRRING, if you want big chunks, I like my granola to have big and small pieces, so I DO NOT STIR. If you like smaller pieces you can stir it.
Store your granola in an air-tight container. I will last longest there, that is if it lasts long. This never holds up in my house. But the less air on it, the crunchier it will stay.
Substitutions
Don't like peanut butter (I mean who are YOU!?) you can use almond butter, or any nut butter you prefer.
You can swap the peanuts out for your favorite nut or seed. Or even add them in. I think some sunflower seeds, cashews, or pepitas would be super welcome here.
Any type of rolled, old-fashioned, or quick-cooking oats works for this recipe. Quinoa flakes could also be substituted. Corn flakes can replace the oats altogether, or just be added for MORE crunch!
I use maple syrup, but you could easily swap the maple for honey, agave, or your favorite liquid sweetener.
You will want some saltiness, but you could always swap the kosher salt for pink salt, or whatever else you might have on hand.
As far as spices go, I like the warmth of the cinnamon and nutmeg, but even something like pumpkin pie spice, or chai spice can be used here too. Allspice, clove, or mace are also good swaps, just stay in those warm spices and you can't go wrong.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Mason Cash Cream Mixing Bowl - 4.25 Quart -
Weck Canning Jars 743 - Weck Mold Jars made of Transparent Glass - Eco-Friendly Canning Jar - Storage for Food, Yogurt with Air Tight Seal and Lid - ¾ Liter Tall Jars Set - Set of (2 Jars with Wooden Lids)
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OXO Good Grips 2-Cup Squeeze & Pour Silicone Measuring Cup with Stay-Cool Pattern
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Tovolo, Tool Scoop and Spread Silicone
Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 249Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 151mgCarbohydrates: 21gFiber: 4gSugar: 6gProtein: 8g
This is an estimated caloric value, actual numbers may differ based on the ingredients used.
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