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:
As an amazon associate I earn from qualifying purchases.
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.
It’s a classic combo for a reason! This peanut butter and jelly granola makes a hearty, healthy breakfast that will make you feel like a kid again!
Hey again everybody! Brunch week is in full swing!
“Welcome to the third annual #BrunchWeek hosted by Terri from Love and Confections and Shaina from Take A Bite Out Of Boca. We are so excited to have you join us this year! Celebrate Brunch with us this week as we prepare for Mother’s Day. 30 Bloggers from around the country will showcase their best brunch dishes, from cocktails to casseroles, breakfast breads, sandwiches and salads – there is something for everyone!”
The other day I shared a sweet dessert that could also double as a thoughtful gift for mom or grandma, and today I’m sharing an easy recipe that you can make the night before and serve to mom next morning. A bowl of this, along with some fresh berries and milk or Greek yogurt, is sure to start her day off right!
Making homemade granola is so simple it will make you question why you ever bought the boxed stuff. Just throw a bunch of stuff into a bowl, mix it up, and bake it! That’s about all there is to it, really. And it’s super adaptable. You can use different kinds of nuts or fruits, or even add in a handful of chia or hemp seeds to really bump up the nutrition.
I used oats from Bob’s Red Mill! They’re gluten-free so that makes this breakfast even healthier 😉
It ended up tasting a lot like a peanut butter cookie, but that bright, sweet contrast from the dried berries really added something special.
BrunchWeek Breads, Grains and Pastries:
60 Minute Cinnamon Rolls from Love and Confections.
Chocolate and Walnut Challah from The Little Ferraro Kitchen.
Braided Ham and Cheddar Bread from Sarcastic Cooking.
Pear Oatmeal Crème Brûlée from The Spiffy Cookie.
Tattie Scones with Cheddar and Chives from The Redhead Baker.
Chocolate Chip Flaxseed Waffles from Hip Foodie Mom.
Chile Relleno Quiche from Cooking in Stilettos.
Double Chocolate Sweet Rolls from It Bakes Me Happy.
Sour Cream Streusel Coffee Cake from That Skinny Chick Can Bake.
Peanut Butter & Jelly Granola from Baking a Moment.
BrunchWeek Main Dishes:
Harissa Chorizo Hash from greens & chocolate.
Smoked Salmon Canapes with Whipped Chive Cream Cheese from The Suburban Soapbox.
BrunchWeek Fruits, Vegetables and Sides:
Kinpura Gobo from Culinary Adventures with Camilla.
Tropical Fruit Salad with Vanilla and Lime from Healthy Delicious.
Beet and Heirloom Carrot Rosti with Creme Fraiche and Caviar from Jane’s Adventures in Dinner.
Carrot Salad from My Catholic Kitchen.
I’ll be back again on Friday morning with a really fun drink recipe the whole family can enjoy, so stay tuned!
Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.
This post contains affiliate sales links.
Peanut Butter and Jelly Granola
- 3 cups (243 g) oats
- 3/4 cups (109.5 g) peanuts, , unsalted and roasted
- 1/3 cup (73.33 g) light brown sugar
- 1/3 cup (86 g) peanut butter, (I used no salt or sugar added)
- 1/4 cup (56.75 g) unsalted butter, melted
- 2 egg whites
- 2 tablespoons honey
- 1/2 teaspoon (0.5 teaspoon) kosher salt
- 3/4 cups (177.44 g) dried fruit , (such as raisins or cranberries)
- Preheat the oven to 300 degrees F. Place the oats and peanuts in a large bowl and set aside.
- Place the brown sugar, peanut butter, melted butter, egg whites, honey, and salt in a large liquid measure and whisk to combine. Pour the liquid over the oats and peanuts, and toss to combine.
- Transfer the granola to a large baking sheet lined with a silicone mat. Spread the mixture in a thin, even layer, leaving an open space in the center. Bake for 40 minutes. Cool completely on the baking sheet. Break the granola into large clusters, and add the dried fruit.