Peanut Butter Granola
Peanut Butter Granola: Easy to make and so peanut butter-y! A big batch will last weeks. Hearty, nourishing & so delish!
Another week of school, and another great on-the-go breakfast recipe!
I love to make a big batch (it’s so quick and easy!) and keep it in a jar on our kitchen counter. It stays light & crisp for weeks and it’s great with a splash of milk, a dollop of yogurt, or in a parfait.
And if you like peanut butter, you’ll ADORE this peanut butter granola. The peanut butter flavor is just out of control. Exactly what peanut butter addicts (such as myself) crave.
HOW TO MAKE PEANUT BUTTER GRANOLA
This recipe is so quick and easy you won’t believe it. And it bakes up so light and crisp, you’ll never go back to that expensive store-bought stuff that’s so hard it’ll break a tooth!
Start by mixing up the dry ingredients.
Old-fashioned oats, peanuts, brown sugar, a hint of cinnamon, and a big pinch of salt can all go into a large bowl.
Give these a quick stir to get them combined.
Melt the butter in a large liquid measuring cup (I do this in the microwave), then stir in peanut butter, honey, and egg whites.
The egg whites will help to create big, craggly peanut butter granola clusters. No dusty little bits here! We want to sink our teeth into big granola boulders!
MIXING IT TOGETHER
Pour the liquid ingredients over the oat mixture.
Then stir everything together until every last bit is coated in peanut butter goodness.
Tip the mixture out onto a greased, foil-lined baking sheet (here’s the kind I like: baker’s half sheet pan).
And spread it all out into an even layer.
This will bake in a relatively low oven until it’s starting to look a little golden brown and toasty.
It may not seem very crunchy at first, but it will crisp up a ton as it cools!
Break the peanut butter granola up into bite-sized clusters and you’re good to go! That’s all there is to it!
IS THIS HEALTHY
I love feeding this to my kids because it’s whole grain and the peanuts and peanut butter are loaded with protein. But I’ll let you be the ultimate judge. Take a peek at the nutritional label in the recipe card below.
You can jazz this recipe up in all sorts of yummy ways! After it’s baked, cooled, and broken up into bite-sized pieces, toss in a few handfuls of:
- Chocolate Chips
- Mini Marshmallows
- Dried Berries
- Chopped, Dried Apple Slices
- Chopped Banana Chips
Or whatever else you’re craving!
HOW TO SERVE
I really enjoy this peanut butter granola as-is, as an easy snack, by the handful.
It’s also really good with a splash of milk (like cereal) for breakfast. On cold mornings I’ll even zap it in the microwave for a few seconds and eat it warm.
My son sprinkles it over Greek yogurt and drizzles on a little extra honey for sweetness.
And it’s really good in a yogurt parfait too! Layer it with vanilla yogurt and a few spoonfuls of strawberry jam. It’s like a PB&J sandwich, only better!
HOW TO STORE
Granola will keep in an airtight container for several weeks at room temperature.
Here’s a link to the kind of jar I store mine in: 3-liter Clamp-Top Jar.
I just keep it right on my countertop, on display, to tempt any passers-by!
A FEW MORE OF MY FAVORITE BRUNCH RECIPES:
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Peanut Butter Granola
- Preheat the oven to 300 degrees F, line a baking sheet with foil, and mist with non-stick spray.
- Place the oats, peanuts, brown sugar, cinnamon, and salt in a large bowl and stir to combine.
- Whisk the melted butter, peanut butter, honey, and egg whites together and pour over the oat mixture.
- Stir together until well-coated and transfer to the prepared baking sheet.
- Bake until fragrant, golden brown, and toasty (approx. 35 to 40 minutes).
- Cool on the baking sheet, break up into bite-sized clusters, and store at room temperature in an airtight container.