This Peanut Butter Granola is crunchy, wholesome, and full of rich peanut butter flavor. Homemade granola is an easy meal-prep favorite — make a batch and enjoy it for breakfasts and snacks all week long.
There are plenty of store-bought options, but homemade granola is simple to make and lets you control the ingredients. This version highlights natural creamy peanut butter combined with oats, peanuts and sunflower seeds, sweetened with maple syrup for a balanced, nutty bite. We enjoy it with yogurt, milk, or packed as trail mix for hikes and road trips.
Store the cooled granola in an airtight container or a mason jar and use within five days for the best texture. It keeps well at room temperature and is perfect for quick breakfasts or snacks.
Ingredients that Matter
Most ingredients are pantry staples. Below are the key components and why we use them, plus optional swaps to customize the granola.
- Peanut butter. Natural creamy peanut butter blends smoothly and provides pure peanut flavor without added palm oil or excess sugar.
- Rolled oats. Use old-fashioned rolled oats for the best texture.
- Maple syrup. A liquid sweetener that mixes easily into the peanut butter. Honey can be used as an alternative.
- Oil. A little oil helps the granola crisp up. Peanut oil is our pick, but melted coconut oil, vegetable oil, or any light flavored oil works fine.
- Peanuts. Dry roasted, lightly salted peanuts boost the nutty flavor. If you use unsalted nuts, add a pinch of salt to the mix.
- Sunflower seeds. These toast nicely and get coated in the peanut butter-maple syrup mixture for extra crunch and flavor.
- Cinnamon. A small amount adds warmth and depth—about ½ teaspoon is enough.
See the recipe card for quantities and exact measurements.
Instructions
This recipe is straightforward and comes together quickly. Follow these steps for evenly toasted, crunchy granola:
Whisk the peanut butter, maple syrup, oil and ground cinnamon in a large bowl until smooth. Natural creamy peanut butter blends without warming, so no need to microwave.
Add the oats, peanuts and sunflower seeds, then stir with a spatula or spoon until the oats are completely coated in the peanut butter mixture. The batter will be thick but should evenly coat the dry ingredients.
Spread the mixture in a single layer on a parchment-lined baking sheet and gently press toward the edges. Bake at 275°F until toasted, dried and lightly browned, about 45–50 minutes, stirring once halfway through to ensure even toasting.
Remove the pan from the oven and allow the granola to cool for at least 10 minutes. It will crisp as it cools. Transfer to an airtight container and store at room temperature for up to five days.
Tip: Lining the pan with parchment paper makes cleanup easy and lets you lift or funnel the granola into a jar without spills.
Substitutions
This recipe can be adapted to suit dietary needs and preferences. It is gluten-free if you choose certified gluten-free rolled oats — always check labels. Swap maple syrup for honey or agave, replace sunflower seeds with flax or chia to boost nutrients, or use different oils if you prefer.
Oats Health Benefits
Oats are nutrient-dense, offering protein, soluble fiber, vitamins and antioxidants. Homemade granola made from whole ingredients typically contains less added sugar and unhealthy fats than many store-bought varieties. This recipe includes maple syrup and oil, but keeps added sweeteners and fats relatively modest compared with commercial granolas.
Simple Additions
Enhance your granola with mix-ins after it cools. Some favorite additions:
- Freeze-dried strawberries, dried cherries, raisins or cranberries
- Chopped nuts like almonds, pecans or walnuts
- Ground flaxseed or chia seeds for extra fiber
- Chocolate chips or coconut flakes
- A pinch of pumpkin pie spice or flaky sea salt to finish
Storage and Meal Prep
Yielding about 6 cups, this granola is ideal for meal prep. Store it at room temperature in a sealed container for up to five days. To enjoy: sprinkle ½ cup over yogurt with fresh berries, add to milk like cereal, or create portable trail mix by combining granola with dried fruit, extra nuts, and a few chocolate chips, then portion into reusable bags.
FAQ
Stored in an airtight container at room temperature, homemade granola stays fresh for up to five days.
Natural creamy peanut butter is preferred because it blends easily and avoids added palm oil or extra sugar.
Try freeze-dried fruit, dried cherries or raisins, shredded coconut, various nuts, seeds, or chocolate chips.
Related
For more breakfast ideas, try recipes such as Applesauce Crumb Cake, Yogurt Plum Cake, Blueberry Banana Oat Muffins, or Biscoff Overnight Oats.
Recipe
Peanut Butter Granola
- Author: Adam Dolge
- Total Time: 65 min.
- Yield: About 6 cups
Description
This Peanut Butter Granola is crunchy and packed with peanut flavor. It’s a great make-ahead breakfast or snack for the week.
Ingredients
- ½ cup natural creamy peanut butter
- ⅓ cup maple syrup
- ¼ cup peanut oil (or melted coconut oil)
- ½ tsp ground cinnamon
- 4 cups rolled oats
- ½ cup lightly salted dry roasted peanuts
- ¼ cup sunflower seeds
- Freeze-dried fruit, dried cherries, raisins, coconut and/or chocolate chips for serving (optional)
Instructions
- Preheat the oven to 275°F and line a baking sheet with parchment paper.
- Whisk together peanut butter, maple syrup, oil and cinnamon in a large bowl until smooth. Add oats, peanuts and sunflower seeds. Stir until the oats are fully coated.
- Spread the mixture into an even layer on the prepared sheet. Bake 45–50 minutes, stirring once halfway through, until the granola is dried, toasty and lightly browned. Remove from the oven and cool at room temperature for 10 minutes. Stir in any optional mix-ins, then store in an airtight container for up to five days.
Notes
- Store leftovers in an airtight container or mason jar for up to five days.
- Use any light oil such as vegetable, canola, or melted coconut oil.
- Add mix-ins like dried fruit, coconut, nuts, or chocolate chips after baking.
- Parchment paper makes cleanup easy and allows simple transfer to jars.
- Prep Time: 10 min.
- Cook Time: 45 min.
- Category: Granola
- Method: Baking
- Cuisine: American