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Mornings should be easy… right? This is my new favorite easy. This Healthy Peanut Butter Granola is incredibly simple to make ahead with only 6+ ingredients, and about 20 minutes oven time.
And if you want a secret… it’s almost like eating a peanut butter cookie… for breakfast. With no guilt.
Or lunch. I can’t tell you how much I love topping my mid-day yogurt with this peanut butter granola!
With just 6 ingredients that you likely already have on hand + salt to taste… and about 30 minutes all-in time, you have a delicious granola for those busy mornings. Or snack times… or lunch.
This granola is gluten-free, dairy-free, refined-sugar free and vegan if you use the maple syrup instead of honey.
Here’s how simple it is to make. Simply warm together the maple syrup and peanut butter, add the oil and seasoning, pour over the oats… combine and bake.
Ways to Use Granola
Breakfast with added fruit and milk
Yogurt topping Smoothie topping
Baked apple topping Muffin toppings
Roll bananas in granola and freeze
Snacks (add nuts, seeds, and dried fruit to make a trail mix)
6 Ingredient Healthy Peanut Butter Granola is made for busy mornings. Incredibly simple to make ahead, 20 minutes to bake. Perfect with yogurt, smoothies and more.
3cups rolled oats (old-fashioned) 1/2cup creamy peanut butter 1/4cup maple syrup or honey 1/4cup canola oil 1 teaspoon cinnamon 1/2 teaspoon salt 1 teaspoon vanilla
Preheat oven to 325 degrees F and line a baking sheet with parchment paper. Add oats to a large mixing bowl. Set aside.
Warm peanut butter, oil, and maple syrup in a small saucepan or microwavable glass bowl. Add cinnamon, salt, and vanilla to the warm peanut butter and stir to thoroughly combine. You want the mixture to be pourable.
Pour the peanut butter maple syrup mixture over oats and quickly toss until coated. You don’t want any dry oat stragglers.
Spread the granola evenly on the prepared baking sheet and bake for 20-25 minutes, or until evenly golden brown. At 15 minutes in, it’s important to toss the granola to ensure even baking.
Watch carefully as you near the 18-minute mark because the granola tends to brown very quickly near the end.
Remove from oven, and let cool completely on the pan. Once cool, transfer a storage container. Granola will keep fresh for up to two weeks. Freeze to keep longer.