April 5, 2018

Easy Peanut Butter Granola (30 Minute!)

The easiest peanut butter granola with no oil and no refined sugar! Just 5 ingredients, 7 minutes of prep, and 30 minutes to make. A healthy vegan breakfast, snack, or dessert!



My idea for this recipe was pretty much to make the easiest granola ever... and I LOVE how it turned out! Only 5 ingredients, no oil, no refined sugar, and only about 7 minutes of prep. (Seriously, so easy!!) It's naturally sweetened with maple syrup and hints of cinnamon & vanilla. Most granola recipes call for quite a bit of oil, but I found the natural oils in the peanut butter worked great. Feel free to adjust the sweetness however you like - I use 1/4 cup maple syrup for both the sweetness factor PLUS it helps create delicious chunky granola clusters. Yum! I find it a bit addicting, so not only is it a great choice for breakfast, but snacks throughout the day or even dessert! I realized I need to post way more breakfast recipes on the blog this year, so more rise & shine plant-based goodness is coming soon! Hope you enjoy this easy granola as much as we do.

Come join The Garden Grazer on Instagram 🍓 and share a pic if you give it a try! I love seeing what you guys cook up.



Vegan, gluten-free (with gf oats), oil-free

Ingredients
2 cups old-fashioned oats (I like this brand)
1/3 cup peanut butter (I use natural, smooth)
1/4 cup pure maple syrup
1/2 tsp. vanilla extract
1/2 tsp. cinnamon
Salt to taste if desired
Optional add-ins after baking: dairy-free chocolate chips, dried fruit, coconut, etc.

Directions
Preheat oven to 325.
In a medium saucepan over med-low heat, add peanut butter and maple syrup.
Heat for about 4-5 minutes, stirring occasionally.
When melted, remove from heat. Add vanilla and cinnamon. Stir.
Add oats and stir well to thoroughly combine. Add a pinch of salt if desired.
Place parchment paper (or Silpat) on a baking sheet. Add oat mixture and slightly spread out. (It doesn't have to be totally spread out - keeping some together will create clusters!)
Bake for about 20 minutes, stirring halfway through. Remove and let cool.

Notes:
Granola will be soft when it comes out of the oven, but it gradually hardens as it cools.
After it completely cools (about 25-30 minutes), I store it in a sealed glass jar in the fridge. Ours usually disappears within a week, but granola can typically keep for a month or even longer!
Adjust the sweetness as desired (more/less maple syrup). I find about 1/4 cup is the sweetness I like, plus it helps create the crunchy clusters!

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More breakfast options!





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6 comments:

  1. I'm excited to try this granola! I've been looking for homemade, veg friendly snacks and a lot don't sound very appealing or are time consuming to make. This granola sounds delicious and time friendly :)

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    1. Hi Justina! Yay!! So happy to hear that - this one's definitely quick & easy and I love keeping a jar in the fridge for snacking ;) Hope you enjoy it too! Wishing you a beautiful week! -Kaitlin

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  2. This was an amazing granola and so easy too. My granddaughter loved helping and gobbled up a bowl full when it was done. Thank you.

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    1. Hi! Aww, I love that sweet grandma/granddaughter time in the kitchen - how lovely :) Glad she enjoyed. Thanks for the comment and hope you have a great week! -Kaitlin

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  3. I don't have natural peanut butter. Will Skippy work, or do I need to adjust the other amounts?

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    1. Hi Alison! I haven't tested this with Skippy but I'm guessing it'd work very well! (I think it has a little sweetener in it, so you could slightly decrease the maple syrup and add more as needed but it should be fine either way) :) Hope you enjoy!! -Kaitlin

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