Easy Peanut Butter Granola (Oil-Free!)
An oil-free granola recipe that's rich + buttery but made with healthy ingredients! Just 6 ingredients and 30 minutes to make.
Servings5 (1 cup servings)
- 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 (I use Ceylon)
- 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.
Preheat oven to 325°F (162°C).
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.
Add oats and almond flour. Stir well to thoroughly combine.
Place parchment paper (or Silpat) on a baking sheet. Add oat mixture 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.*
*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.
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