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

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.

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.

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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  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 :)

    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

  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.

    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

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

    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