Peanut Butter Granola

When you want a snack that’s crunchy and full of flavor, peanut butter granola just hits the spot. You can make it at home with simple ingredients.

It tastes fresher and more satisfying than anything from the store. It works for a quick breakfast, an easy snack, or a topping for yogurt, fruit, or smoothie bowls.

I started making peanut butter granola when I saw how much sugar was in store-bought kinds. At home, you control what goes in—oats, peanut butter, a natural sweetener, and a touch of spice.

You get golden, crunchy clusters that you’ll want to keep around. It’s easy to mix everything in one bowl, bake it until crisp, and break it into clusters.

Along the way, I’ll share tips for substitutions, storage, and serving ideas. You’ll be able to enjoy your granola in different ways.

Why You Will Love Peanut Butter Granola

When you make peanut butter granola at home, you control every ingredient. You can keep it simple with oats, peanut butter, and a natural sweetener.

Add extras like nuts, seeds, or dried fruit if you want. This makes it easy to match your taste and dietary needs.

You’ll notice how versatile it is. Enjoy it as a quick breakfast with milk or sprinkle it over yogurt.

Pack it into a small container for an easy snack. It’s one recipe that fits into many parts of your day.

The flavor is another reason you’ll love it. Peanut butter granola has a natural nutty taste that pairs well with sweet or savory toppings.

It’s not overly heavy, especially if you use powdered peanut butter like PB2. That gives the flavor without extra oils.

Here are a few things that make it stand out:

• Simple ingredients you likely already have in your pantry.
• Customizable add-ins like raisins, coconut flakes, or chocolate chips.
• Balanced texture with crunchy oats and clusters.
• Nutrient boost from things like chia seeds or chopped nuts.

You also avoid the extra oils and sugars in many store-bought granolas. By baking it yourself, you keep the recipe lighter.

How To Make Peanut Butter Granola

You can make peanut butter granola at home with pantry ingredients and basic kitchen tools. The process is quick.

You can adjust flavors by swapping sweeteners or adding mix-ins like nuts, seeds, or chocolate chips.

Ingredients

You only need a few core ingredients to get the right crunch and flavor. Start with old-fashioned rolled oats as your base.

They hold up well during baking and give the granola its texture. For sweetness and binding, use honey or maple syrup.

Maple syrup gives a deeper flavor, while honey adds classic sweetness. The star ingredient is creamy or natural peanut butter.

I recommend unsweetened peanut butter so you control the sweetness. If you like extra crunch, toss in a handful of peanuts.

Add a little vanilla extract and a pinch of cinnamon for flavor. Optional mix-ins like chocolate chips can be stirred in after baking.

Instruments

You don’t need special equipment to make this recipe. A few common kitchen tools will do.

Use a large mixing bowl for combining oats with the peanut butter mixture. A small microwave-safe bowl or saucepan works for melting the wet ingredients.

A spatula helps coat the oats evenly. For baking, use a rimmed baking sheet lined with parchment paper.

Have an airtight container ready for storage. Homemade granola stays fresh for weeks if sealed in a cool, dry place.

Step-By-Step Instruction

Preheat your oven to 325°F (165°C). While it heats, stir together the peanut butter, honey or maple syrup, a spoon of coconut oil, and brown sugar if you want extra sweetness.

Warm the mixture until smooth and easy to pour. In the large bowl, add the oats, cinnamon, and vanilla.

Pour the warm peanut butter mixture over the oats and stir until coated. If you want peanuts mixed in, add them now.

Spread the mixture evenly on the baking sheet. Bake for 18–22 minutes, stirring once halfway through.

Watch closely, since granola can burn quickly near the end. Let the granola cool before breaking it into clusters.

If you want to add chocolate chips, sprinkle them on while it’s cooling. Store in your container and enjoy with yogurt, fruit, or milk.

Tips & Tricks

When you make homemade peanut butter granola, the small details matter. I learned this after a few batches that turned out too soft or too crunchy.

Always line your baking sheet with parchment paper. This keeps the granola from sticking and makes cleanup much easier.

If you want big clusters, don’t stir the granola while it bakes. Let it cool before breaking it apart.

For smaller, loose pieces, stir halfway through baking and again after it cools. Use natural peanut butter with no added sugar or oil.

If your peanut butter is salted, skip adding extra salt. Sweeteners matter.

Pure maple syrup or honey both work well, but avoid pancake syrup. It changes the flavor and texture.

If you need a lower sugar option, try a sugar-free maple syrup. The taste may be slightly different.

Here are a few easy add-in ideas you can mix in after baking:

• Chocolate chips
• Dried fruit like raisins or cranberries
• Coconut flakes
• Chopped nuts or seeds

Store your homemade granola in an airtight jar or container. It stays fresh for about two weeks at room temperature.

You can freeze it for longer storage. This way, you’ll always have a quick, healthy snack ready.

Ingredient Substitute

Sometimes you may not want to use peanut butter. Maybe it’s allergies, cost, or just wanting to try something new.

Luckily, you have a few easy swaps that still give your granola bars the right texture and flavor. I’ve tested several options in my own kitchen.

Each one brings a slightly different taste and feel. You can pick the one that fits your needs best.

• Almond butter: This is the closest in flavor and texture to peanut butter. It blends smoothly with oats and holds everything together.

The only drawback is that it can be more expensive.

• Cashew butter: If you like something mild and creamy, this is a great choice.

It has a softer flavor than peanut butter. Other ingredients like honey or dried fruit stand out more.

• Sunflower seed butter: This is perfect if you need a nut-free option.

It has a rich, slightly earthy taste. Use it as a one-to-one swap in most recipes.

You can experiment with other spreads like tahini or coconut butter. Each one gives your granola bars a unique twist.

When you substitute, use the same amount as you would peanut butter. That way, the bars still hold their shape.

What To Serve With Peanut Butter Granola

You can enjoy peanut butter granola in many simple ways. I often reach for it in the morning when I want a quick breakfast that still feels filling.

One of the easiest options is to pour it into a bowl with your choice of milk. Dairy, almond, oat, or soy milk all work.

Yogurt bowls are another favorite. Add a spoonful of granola on top of plain or flavored yogurt.

Finish with fresh fruit like bananas, strawberries, or blueberries. It makes a creamy, crunchy mix.

If you like to prep ahead, sprinkle granola over overnight oats or chia pudding. Both can taste a little plain on their own.

The granola adds texture and flavor without extra effort. For snacks, you can:

• Mix granola with dried fruit and nuts for a quick trail mix.
• Press it into nut butter to make simple energy bites.
• Use it as a topping for apple slices with peanut butter.

You can also add a handful to baked goods. I like sprinkling it on muffins before baking.

Or fold it into pancake batter for a light crunch. Even desserts work well.

Try it as a topping for ice cream, frozen yogurt bark, or fruit compote. It adds just enough crunch to balance the sweetness.

How To Store Peanut Butter Granola

I’ve learned the hard way that storing granola wrong can turn those crunchy clusters soft overnight. The key is to let your granola cool completely before sealing it up.

Any leftover warmth traps moisture. That’s what makes it lose its crunch.

Once it’s cool, place it in a truly airtight container. A jar with a rubber gasket or a plastic container with a locking lid works best.

If you only have resealable bags, press out as much air as possible before sealing. Where you keep it matters too.

A pantry or cupboard away from heat and light is perfect for short-term storage. In this spot, your granola usually stays fresh for about two weeks.

If you want it to last longer, refrigerate or freeze it. In the fridge, it keeps well for up to three months.

In the freezer, it can stay good for six months or more. Just thaw what you need on the counter before eating.

Here’s a quick guide I use:

• Pantry: up to 2 weeks
• Refrigerator: up to 3 months
• Freezer: 6+ months

If you like to add dried fruit or chocolate, store them separately. Mix them in when serving.

This keeps your granola crunchy and prevents any melting or moisture transfer.

Nutritional Value

When you scoop peanut butter granola into your bowl, you get oats, nuts, and peanut butter. That combo adds flavor and a decent mix of nutrients.

I like tracking what’s in each serving. It helps you balance it with the rest of your meals, honestly.

A typical serving size is about ½ to ⅔ cup. That gives you around 250–260 calories.

If you eat a full cup, it’s closer to 640 calories. So yeah, portion size really matters here.

Here’s what you can expect in one serving:

• Carbohydrates: about 30–45 g, mostly from oats and sweeteners
• Protein: 6–10 g, depending on the brand or recipe
• Fat: 6–12 g per small serving, with a higher amount if you eat a full cup
• Fiber: 3–6 g, which helps you feel full longer

Most of the fat comes from peanuts and nuts. That means you’re getting mostly unsaturated fats, which is usually a better choice.

You’ll also get small amounts of iron, magnesium, and potassium. The exact numbers change, but it’s good to know you’re getting more than just carbs.

If you’re watching sugar, check the label or adjust your homemade recipe. Some store-bought versions have 10–12 g of sugar per serving, but homemade lets you cut that down.