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Small bowl with peanut butter granola crumbles
5 from 4 votes

Easy Peanut Butter Granola

The easiest peanut butter granola with no oil and no refined sugar! Just 5 ingredients, 10 minutes of prep, and 30 minutes to make. A healthy vegan breakfast, snack, or dessert!
AuthorKaitlin - The Garden Grazer
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
CourseBreakfast, Dessert, Snack
CuisineGluten-Free Option, Oil-Free, Vegan
Servings4

Ingredients

  • 2 cups old-fashioned oats
  • 1/3 cup peanut butter (I use natural, smooth)
  • 1/4 cup pure maple syrup
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. cinnamon (I use Ceylon)
  • Pinch of salt, if desired

Optional add-ins after baking:

  • Vegan chocolate chips, dried fruit, coconut, etc.

Instructions

  • Preheat oven to 325°F (162°C).
  • 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

Made gluten-free with GF oats.
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, so any storage past that I’m not sure!
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!

Nutrition Per Serving (Estimate)

Calories: 338 kcalCarbohydrates: 46 gProtein: 11 gFat: 13 gSaturated Fat: 3 gPotassium: 331 mgFiber: 6 gSugar: 15 gCalcium: 58 mgIron: 2 mg