Time for a new granola. Today I have a Peanut Butter Granola for you, because I am a big peanut butter fan. When I was thinking about a new granola at breakfast the other day and saw the peanut butter on the table, I immediately thought that I should use peanut butter for my next granola. Said and done and I have to say it turned out amazing.
It’s a little darker and crunchier than usual to really enhance the nutty, toasted flavor. This granola already smells wonderful like peanuts and in terms of flavor, it is a stunner.
In fact, it is so good that sometimes I just take a spoonful and eat it straight out of the jar as a snack. For breakfast, I like to enjoy it with yogurt or milk and fresh blueberries. It’s the best way to start the day.
Tools & Equipment
- Cutting board
- Large baking sheet
- Large bowl
- Parchment paper
- Sharp knife
- Silicone spatula
- Wire rack
Nuts: You can substitute nuts according to your own preferences, such as walnuts, pistachios, macadamia nuts or use a mixture of different nuts.
Sweeteners: I prefer to use natural sweeteners like maple syrup or honey. They add a nice flavor to the granola that regular sugar doesn’t do. Plus, it makes it a little healthier too.
Peanut Butter & Honey: If it’s very cold in your kitchen and the 2 ingredients are too solid, mix them together and microwave briefly until you have a smooth texture.
Parchment Paper: Line your baking sheet with parchment paper so the sweetener sticks to the oats and not the baking sheet.
Ingredients for Peanut Butter Granola
Step by Step Guide – How to Make Peanut Butter Granola
Preheat the oven to 180°C/350°F. Line a large baking sheet with parchment paper. Chop the hazelnuts into small chunks. Mix together the oats, peanuts, cashews, hazelnuts, pumpkin seeds, flaxseed meal and salt.
Add peanut butter, honey and vanilla and stir well. The mixture will look a little dry at first, keep stirring until everything is evenly incorporated. Spread the granola in an even, flat layer all over the baking sheet.
Place the baking sheet in the oven and bake for about 10 minutes. Remove from the oven and stir, then flatten and spread the granola evenly over the entire baking sheet again.
Bake for another 8-10 minutes. Keep an eye on the granola from this point on, as it can brown too much and burn from one moment to the next. The granola is done when it turns golden brown. Remove from the oven and let cool completely.
Storage: Fill the granola into a sealable jar or an airtight container and store at room temperature. This will keep it fresh for several weeks.
My Summary for Peanut Butter Granola
Taste & Texture: This granola tastes very nutty and it is not too sweet. Simply delicious. It is wonderfully crunchy.
Time: Prep time takes about 20 minutes, baking time is 18-20 minutes and cooling time is also about 20 minutes. That means it takes just about 1 hour for the granola to be done and ready to be served.
- 200g old fashioned rolled oats
- 50g peanuts
- 50g cashews
- 50g hazelnuts
- 30g pumpkin seeds
- 40g flaxseed meal
- Pinch of salt
- 100 g peanut butter
- 120 g honey
- 10ml vanilla extract
- Preheat the oven to 180°C/350°F. Line a large baking sheet with parchment paper and set aside.
- On a cutting board, chop the hazelnuts into small chunks.
- In a large bowl mix together the oats, peanuts, cashews, hazelnuts, pumpkin seeds, flaxseed meal and salt with a silicone spatula.
- Add peanut butter, honey and vanilla and stir well with a silicone spatula. The mixture will look a little dry at first, keep stirring until everything is evenly incorporated.
- Spread the granola in an even, flat layer all over the baking sheet.
- Place the baking sheet in the oven and bake on the middle rack for about 10 minutes.
- Remove from the oven and stir with a silicone spatula, then flatten and spread the granola evenly over the entire baking sheet again.
- Bake for another 8-10 minutes. Keep an eye on the granola from this point on, as it can brown too much and burn from one moment to the next. The granola is done when it turns golden brown.
- Remove the sheet from the oven and let the granola cool completely on a wire rack. At this point, it will still look very soft, but as the granola cools, it will become crunchy.
- Fill the granola into an airtight container or a sealable jar and store at room temperature.