Peanut Butter Granola (Oil-Free!)

This easy Peanut Butter Granola recipe is crunchy, slightly sweet, and packed with rich peanut flavor in every bite! Made with wholesome ingredients and no refined oil. Perfect for quick breakfasts, yogurt parfaits, or straight out of the jar! (Vegan, gluten-free, refined oil-free.)

This crunchy Peanut Butter Granola is a simple, wholesome way to start your day or enjoy a satisfying snack! It's made with just a handful of kitchen staples like rolled oats, peanut butter, almond flour, and maple syrup. (Plus it's naturally sweetened, refined oil-free, and packed with plant-based protein and fiber.)

Unlike store-bought versions that rely on lots of refined oils and added sugar, this homemade version uses the natural richness of peanut butter and almond flour to create a "buttery" texture and crunchy clusters.

Best of all, it comes together quick and easy! And it can be enjoyed multiple ways. Try it with plant-based milk for breakfast, stir it in yogurt, sprinkle it on smoothie bowls, or munch on it by the handful for a satisfying snack!

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 peanut butter. You could also try substituting the peanut butter with other nut butters like almond butter or even seed butter. (But I haven't tested this yet.)
• Almond flour: I use blanched super-fine almond flour. Either blanched or natural will work. The almond flour gives the granola an extra-rich and buttery texture. (For more inspiration for using this awesome ingredient, check out all Almond Flour recipes.)
• Pure maple syrup: This works great as a natural sweetener, and also adds delicious maple flavor.
• Vanilla extract: I also like to include a almond extract with the vanilla, but it's completely optional.
• 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 use one-third cup maple syrup for the sweet flavor (and also because it helps create crunchy granola clusters)! But feel free to decrease this amount for a less-sweet granola if you wish.

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

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! Some ideas include:

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

Storing

After it cools completely, store the leftovers in an airtight container or sealed glass mason jar. You can 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. Then it gradually hardens and becomes crunchy as it cools.

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

If you're enjoying this vegan 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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