Peanut Butter Granola (Vegan, Oil-Free!)

This easy Peanut Butter Granola recipe is so delicious and buttery (without the butter)! It's naturally sweetened with no refined sugar, and makes a great protein-rich breakfast, snack, or healthy dessert. (Vegan, gluten-free, refined oil-free.)

This vegan Peanut Butter Granola is so quick and easy to prepare!

It's only 6 ingredients, naturally sweetened, and takes about 10 minutes of preparation time. Plus it includes lots of plant-based protein and fiber, so it's a great, satisfying breakfast or snack.

Most granola recipes are weighed down by quite a bit of refined oil. But I found the natural oils in peanut butter and almond flour work great instead!

Ingredients for Peanut Butter Granola

For this recipe, you'll toss together and then bake in the oven:

• Old-fashioned rolled oats: Be sure to use gluten-free old-fashioned oats if needed. I purchase organic when possible.
• Peanut butter: I use creamy and natural. You could also try substituting the peanut butter with other nut butter or seed butter. (I haven't tested this however.)
• Almond flour: Most often I use Bob's Red Mill super-fine almond flour. Either blanched or un-blanched will work depending on what's available or what you have on hand. The almond flour gives the granola an extra-rich and buttery texture. (So good!)
• Pure maple syrup: This works great as a natural sweetener. Plus it adds delicious maple flavor to the granola.
• Vanilla extract: I also like to include a half teaspoon almond extract with the vanilla, but that's totally optional if you don't have it on hand.
• Ground cinnamon: I use Ceylon cinnamon.
• Salt: Just a dash of fine grain salt helps to enhance the flavors. But you can omit this if desired.

Customizing

Sweetness: I pour in one-third cup maple syrup for the sweet flavor, and also because it helps create crunchy granola clusters. But feel free to decrease if desired for a less-sweet granola.

Add-ins: After baking in the oven, you can also stir in raisins, cranberries, dried cherries or other dried fruit, vegan chocolate chips, coconut flakes, pumpkin seeds, sunflower seeds, or nuts like pecans, almonds, or walnuts.

Spices: Swap in your own favorite spices to this granola mixture. I use cinnamon, but you could also try pumpkin pie spice for a seasonal variation.

Serving

This homemade granola is so versatile in ways you can enjoy it! A few ideas include:

• For breakfast with almond milk (or other plant-based milk)
• Quick, energizing snack
• Stirred into your favorite vegan yogurt
• In kids' lunch boxes
• As a healthy dessert
• On top of dairy-free ice cream

Storing

Store leftovers in an airtight container or mason jar. You can either keep it at room temperature or in the fridge. I find it keeps well for about one week. (Any storage time past that I'm not sure.)

Texture note: The granola will be soft when it comes out of the oven. But then it gradually hardens as it cools. Be sure to let it cool completely before storing.

For more inspiration, also browse all vegan breakfast recipes or oil-free recipes.

If you're enjoying this vegan oil-free peanut butter granola recipe, also check out:

• Tofu Scramble with Spinach & Tomato
• Vegan Gluten-Free Waffles
• Vanilla Almond Overnight Oats
• Creamy Banana Matcha Smoothie
• Chunky Monkey Protein Smoothie

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