5-Ingredient Peanut Butter Granola
An easy 5-ingredient peanut butter granola that’s made in 30 minutes. This recipe is gluten-free, dairy-free, and has nut-free and vegan options.
This peanut butter granola is the best way to wake up in the morning. The only thing that makes it better is turning up your favorite playlist and dancing around in the kitchen while you wait for it to crisp up.
This is really my motto for cooking anything – just add (good) music.
Peanut butter is a love like no other, isn’t it? Americans are borderline obsessed with it. We like to put that ish in/on everything from fruit to sauces to soups to desserts and everything in between.
Like this granola, for example. It’s just the right amounts of sweet, savory, and salty, which is what makes it slightly addicting.
Peanut Butter Granola Ingredients
- oat fashioned oats – the base that will give us those nice clusters
- ground flaxseeds – for a boost of omega’s, protein, and fiber
- peanut butter – nutty, sweet, salty goodness
- raw, local honey – for added natural sweetness, flavor balance, and immune boosting benefits
- vanilla extract – flavor
Plus it’s really easy to make. You just mix the dry ingredient together.
Then you melt the wet ingredients together (either on the stove or in the microwave to get them nice and pourable.
Pour the honey peanut butter gold into the oats and mix until well combined, dump it on a lined baking sheet, and put it in the oven so you can continue with your dance party.
Make It Your Way: Ingredient Substitutions
Please remember that recipes are just a starting point.
How can you make this peanut butter granola using what you already have? Here are some ideas…
- No peanut butter? âžť cashew butter works well because it has a similar natural sweetness, but you can also use almond butter or any other type you have
- Nut-free? âžť sunbutter or tahini or try my maple tahini granola
- No flaxseeds? âžť sub chia seeds (no need to grind them)
- No raw honey? âžť use maple syrup
- Gluten-free? ➝ make sure to use certified gluten-free oats, my favorites are Bob’s Red Mill or One Degree sprouted oats
Tools Needed
- dry measuring cups
- mixing bowls
- liquid measuring cup or saucepan (depending on the method you choose)
- silicone baking mat
- rimmed baking sheet
- rubber spatula
Helpful Tips For Making The Best Peanut Butter Granola
GROUND FLAX SEEDS VS WHOLE FLAX SEEDS
Our bodies can better absorb the nutritious benefits of flax seeds when they are ground versus when they are whole. So either buy preground flax seeds and store them in the fridge to keep them fresh or buy whole flax seeds, store them in a tightly sealed jar in the fridge, and grind them in a coffee or spice grinder right before consuming.
CHOOSING A PEANUT BUTTER
Whether you’re sticking with the peanut butter theme on this recipe or you’re going with another nut butter, the only ingredients in whichever you choose should be said nut and salt. We don’t want any added sweeteners or additives. Simple is best. If you want some texture, use crunchy peanut butter (my personal favorite) instead of smooth!
HOW TO STORE
Store the peanut butter granola in an airtight container for up to 1 month. It won’t go bad, per se, it’ll just start to lose some of its texture after that time period.
More Recipes You’ll Love
- Dairy-Free Matcha Chia Pudding
- Spanish Tortilla With Sweet Potato & Herbs
- Fluffy Blueberry Dairy-Free Pancakes
Peanut Butter Granola
Ingredients
- 3 cups old fashioned oats
- 2 tablespoons ground flax seeds
- ÂĽ teaspoon salt
- ½ cup peanut butter
- â…“ cup raw honey
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F. In a large bowl, mix together the oats, ground flax seeds, and salt.
- In a microwave-safe bowl or on the stovetop, melt together the peanut butter and honey. Add in the vanilla extract and stir to combine.
- Pour the peanut butter mixture into the bowl with oats until well-combined and then press it onto a lined rimmed baking sheet using a rubber spatula.
- Bake the granola for 25-28 minutes, gently flipping it halfway through. Let it cool completely before breaking the granola apart. Store in an airtight container for up to 1 month.
Notes
- No peanut butter? âžť cashew butter works well because it has a similar natural sweetness, but you can also use almond butter or any other type you have
- Nut-free? âžť sunbutter or tahini or try my maple tahini granola
- No flaxseeds? âžť sub chia seeds (no need to grind them)
- No raw honey? âžť use maple syrup
- Gluten-free? ➝ make sure to use certified gluten-free oats, my favorites are Bob’s Red Mill or One Degree sprouted oats