Peanut butter granola bakes into crisp, golden clusters with roasted peanuts, pumpkin seeds, flaxseed, and just enough maple sweetness.
Prep: 15 min · Bake: 40 min · Total: 1 hr 25 min
Peanut Butter Granola
Ingredients
Instructions
- Heat the oven to 300°F. Line two large rimmed baking sheets with parchment paper and position racks in the upper and lower thirds of the oven.
- In a very large bowl, stir together the oats, 1 cup peanuts, pumpkin seeds, flaxseed, cinnamon, and salt.
- Warm the peanut butter, maple syrup, oil, and brown sugar in a small saucepan over low heat, stirring until smooth. Remove from the heat and stir in the vanilla.
- Whisk the egg white until foamy. Pour the warm peanut butter mixture and egg white over the oats, then fold until every oat looks lightly coated.
- Divide between the prepared pans. Press firmly into even ½-inch-thick layers with a spatula; compacting the mixture helps form clusters.
- Bake for 35 to 45 minutes, rotating the pans halfway through but not stirring, until dry at the edges and lightly golden. Add coconut during the final 10 minutes, if using.
- Cool completely on the pans without disturbing. Break into clusters and fold in the remaining peanuts and dried fruit. Store airtight.
Estimated per ½-cup serving: 260 calories · Protein 8 g · Fat 16 g · Carbs 25 g · Fiber 4 g · Sodium 120 mg
Why This Recipe Works
- Natural peanut butter: coats the oats with rich flavor and helps bind clusters.
- Low oven: dries the granola evenly without burning the nuts.
- Foamy egg white: creates crisp, sturdy clusters with very little extra sweetener.
- No stirring: lets the pressed oat layer bake into large pieces.
How to Make Big Granola Clusters
Spread the mixture thickly, press it firmly, and resist stirring. Once baked, let the granola cool completely on the pan; it crisps as it cools and then breaks into generous clusters.
Helpful Tips
- Stir natural peanut butter before measuring.
- Use parchment so the maple mixture does not stick.
- Rotate the pans for even browning.
- Add dried fruit only after baking.
Variations
- Chocolate: add dark chocolate chips after cooling.
- Banana: fold in dried banana chips.
- Spiced: add ginger, cardamom, or nutmeg.
- Nut-free: use sunflower seed butter and mixed seeds.
Serving Suggestions
Serve with Greek yogurt and berries, pour over milk, sprinkle onto smoothie bowls, or pack the clusters as an on-the-go snack.
Storage and Freezing
Cool completely before sealing. Store at room temperature for up to 2 weeks. Freeze airtight for up to 3 months and let it return to room temperature before opening the container.
Frequently Asked Questions
How do I get large granola clusters?
Press the mixture firmly into the pans, do not stir during baking, and let it cool completely before breaking it apart.
Can I use quick oats?
Old-fashioned rolled oats give the best crisp texture. Quick oats can make the granola powdery and less clustered.
Does natural peanut butter work?
Yes. Stir it thoroughly before measuring so the oil is evenly incorporated. Avoid peanut butter with a very runny separated layer.
Can I make the granola vegan?
Yes. Omit the egg white and add 2 tablespoons aquafaba or an extra tablespoon each of peanut butter and maple syrup.
How long does homemade granola keep?
Store it in an airtight container at room temperature for up to 2 weeks or freeze for up to 3 months.
Can I make it nut-free?
Use sunflower seed butter and replace the peanuts with extra pumpkin and sunflower seeds. Check all labels for your allergy needs.
Prepared with AI assistance. The supplied cookbook page was used as inspiration; ingredient amounts, timing, directions, and explanatory text were independently developed and edited into an original recipe. Nutrition is an estimate.
Featured image: AI-generated food photography.