Homemade Peanut Butter Granola | Dietitian Debbie Dishes

No one can resist that Homemade Peanut Butter Granola made with old-fashioned rolled oats, maple syrup and chopped peanuts. Ideal for a snack or serve with fresh fruit and milk for a healthy breakfast.

Peanut butter granola with chopped bananas and milk in a white bowl.

This post was originally published in January 2018; updated March 2023.

It’s the weekend, which means it’s the perfect time to fire up the oven and whip up a batch of this healthy, homemade peanut butter granola. I seriously wish my blog had smell or vision because this granola smells delicious! It had been years since I made a batch of easy homemade granola until I made this easy peanut butter granola recipe for the first time a couple of weeks ago.

If you really want to class it up, serve this strawberry granola parfait style. Here is the recipe for my favorite Easy Strawberry Granola Parfait. You can also serve it on top of my mine vegan protein overnight oats. yum!

Why you’ll love this recipe

  • A delicious and crunchy granola recipe full of delicious peanut butter flavor.
  • Great for meal prep for a healthy breakfast option for the week or as a delicious snack.
  • This homemade granola recipe is vegan, dairy free, egg freei gluten free if you use certified gluten-free oats.

Ingredients you will need

Peanut butter granola ingredients in small bowls with text labels overlaid.
  • Old-fashioned rolled oats: I like the texture of old-fashioned oats better, but you can use quick oats. You just want to avoid steel cut oats. Be sure to buy certified gluten-free old-fashioned oats if you want to make gluten-free granola.
  • Peanut Butter: Peanut butter adds tons of nutty flavor to this granola, as well as healthy fats. You want to use a creamy peanut butter for this recipe instead of thick. If using natural peanut butter, make sure it is well stirred.
  • Maple Syrup: it naturally sweetens the granola and pairs well with the peanut butter in this vegan granola recipe.
  • Oil: I like the flavor that olive oil adds to granola, but you can also use a different neutral oil like vegetable oil, coconut oil, or avocado oil.
  • Ground flaxseeds: I like to add some ground flaxseed to my granola recipes to help the granola clump together better since I like my granola chunky.
  • Chopped peanuts: Add some extra crunch with a few chopped peanuts.
  • Mini chocolate chips: For fun, add some chocolate after the granola has cooled. I love mixing in some mini semi-sweet chocolate chips.

Step by step

STEP 1: Combine the peanut butter, oil, maple syrup, and vanilla extract in a large bowl with a mixer. Stir in the rest of the ingredients until everything is coated with the peanut butter mixture.

TWO STEPS: Transfer the oat mixture to a baking sheet lined with parchment paper. Bake for 40-45 minutes or until golden. Allow to cool to room temperature before breaking into pieces and serving or store in an airtight jar or container in the pantry.

Types of coarse granola

  • Line the baking sheet with parchment paper so the maple sticks to the granola and doesn’t stick to the pan.
  • When you spread the granola on the baking sheet, press it lightly onto the pan into a large dough. You want everything to be touching so that the individual oats, nuts, and coconut stick together as they cook.
  • Be sure to let the granola cool completely before transferring it to a storage container. The cooling time allows the sugar in the maple syrup to re-harden and allow the lumps to form for a chunky granola.

Frequently asked questions about recipes

Is homemade granola a healthy snack?

Yes! Granola is often packed with fiber thanks to oats, which are an excellent source of whole grains, as well as healthy fats from nuts and seeds or the peanut butter in this version.

How long does homemade granola last?

We’ve found that homemade granola lasts up to 1-2 months in the pantry in an airtight jar or container. If you live in a more humid climate, the shelf life may be slightly shorter. Freezing granola in a Ziploc bag can extend the shelf life even further.

Should you use parchment paper for granola?

Yes, for best results, you’ll want to use parchment paper for your homemade granola. This makes sure all the maple syrup sticks to the granola instead of the pan, so you get a crunchier granola with big chunky chunks. Plus, it makes it so much easier to transfer it to a storage container!

Baked Peanut Butter Granola with Mini Chocolate Chips on a parchment paper lined baking sheet.

How to serve

Here are some of my favorite ways to enjoy this healthy granola recipe:

  • Straight from the container – Makes a tasty snack on its own! I pack it in a jar or small Tupperware container when I take it on the go.
  • with milk – Serve in a bowl with a little non-dairy milk such as almond milk and banana or chopped berries.
  • With yogurt – Sprinkle it over a bowl of yogurt. I like to use unsweetened or vanilla yogurt with this granola.
  • In a smoothie – Incorporate it into a smoothie like this one Chocolate Strawberry Banana Smoothie or this berry protein shake.

More delicious breakfast recipes

Did you like this recipe? Be sure to leave a ⭐️ rating and tag #dietitiandebbie on Instagram!

peanut butter granola in a bowl with chopped banana.

Healthy Peanut Butter Granola

Created by: Deborah Murphy

No one can resist this healthy peanut butter granola with cocoa beans, coconut and hemp hearts. Serve with granola and fresh fruit for breakfast.

Avoid screen dimming


  • Preheat oven to 350 degrees Fahrenheit. Line a baking tray with baking paper and set aside.

  • Add the peanut butter, maple syrup, oil and vanilla extract to a bowl and whisk well to combine.

  • Add the oats, ground flax seeds, chopped peanuts and salt. Stir well.

  • Spread oat mixture on baking sheet. Bake for 40-45 minutes until golden.

  • Transfer the pan to a cooling rack and let cool to room temperature. Add the chocolate chips. (You can also add dried fruit like raisins at this point if you like.) Store in airtight containers.


  • Be sure to line the baking sheet with parchment paper so the granola doesn’t stick to the pan. This also helps make granola thicker.
  • Let the granola cool completely in the pan before breaking it up and transferring it to a storage container.
  • The granola will become crunchy as it cools.
  • Store cooked granola in an airtight container in the pantry for up to a month.


Service: 1to serve | Calories: 241kcal | Carbohydrates: 25g | Protein: 6g | Fat: 14g | Saturated fat: 2g | Polyunsaturated fats: 3g | Monounsaturated fats: 7g | Sodium: 163mg | Potassium: 200mg | Fiber: 3g | Sugar: 9g | Vitamin C: 0.01mg | Calcium: 37mg | Iron: 1mg



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