Peanut Butter Granola (Oil-Free!)
This oil-free granola is deliciously rich & "buttery" but made with healthy ingredients! Enjoy it for a protein-rich breakfast, snack, or even dessert.
Servings5 (1 cup servings)
Ingredients
- 2 cups old-fashioned rolled oats (gluten-free if desired)
- 1/2 cup almond flour
- 1/3 cup creamy peanut butter (I use natural)
- 1/3 cup pure maple syrup
- 1 tsp. pure vanilla extract
- 1/2 tsp. ground cinnamon
- 1/2 tsp. almond extract (optional, or less)
- 1/8 tsp. salt
Optional add-ins after baking:
- Vegan chocolate chips, dried fruit, nuts, seeds, coconut flakes, etc.
Instructions
- Preheat oven to 325°F (165°C). Place parchment paper (or Silpat) on a baking sheet. Set aside.
- In a medium saucepan over medium-low heat, add peanut butter and maple syrup. Heat for about 4-5 minutes, stirring occasionally.
- When melted and combined, remove from heat. Add vanilla, almond extract (if using), cinnamon, and salt. Stir.
- Then add oats and almond flour. Stir well to thoroughly combine.
- Add oat mixture to lined baking sheet and slightly spread out. (It doesn’t have to be completely spread out – keeping some together will create clusters.)
- Bake for 10 minutes, stir, then bake for 10 more minutes. Remove and let cool.*
Notes
*Texture: The granola will be soft when it comes out of the oven, but it gradually hardens as it cools.
Storing: After it completely cools (about 25-30 minutes), store in a sealed container at room temperature or in the refrigerator. We enjoy ours within 5-7 days.
Serving: Enjoy it with milk for breakfast, as an energizing snack, healthy dessert, or on top of ice cream or yogurt.
Yield: Recipe makes about 5 cups granola.
Nutrition Per Serving (Estimate)
Calories: 351 kcal | Carbohydrates: 43 g | Protein: 11 g | Fat: 16 g | Saturated Fat: 2 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 5 g | Potassium: 265 mg | Fiber: 5 g | Sugar: 16 g | Vitamin A: 1 IU | Vitamin C: 0.01 mg | Calcium: 74 mg | Iron: 2 mg