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This crunchy peanut butter granola is loaded with the goodness of almonds, oats, coconut and peanut butter. It is gluten-free, vegan and dairy-free, with the perfect amount of crunch and sweetness for a fantastic breakfast.
This crunchy peanut butter granola is simple, super delicious and requires only 30 minutes to make!
I was amazed how some of my family members who do not fancy coconut or peanut butter still love this granola. No wonder it has become a staple in my house since I started making it. It was also my go-to snack and breakfast throughout my pregnancy.
Key ingredients
Dry:
- Rolled oats (GF for a gluten-free option)
- Unsweetened raw coconut flakes
- Raw almonds – sliced into halves
- Coconut sugar
Wet:
- Peanut butter – crunchy or smooth
- Coconut oil
- Maple syrup
I love grabbing a bowl of this granola with various toppings such as fresh fruit, coconut yoghurt, almond milk, hemp seeds, dark chocolate chunks etc. A perfect quantity will keep you full for a good few hours.
How to make perfectly crunchy peanut butter granola
Mix all the dry ingredients and a pinch of salt in a large bowl.
Heat all the wet ingredients in a small skillet over medium heat.
Pour the wet mixture over the dry ingredients and mix well. Spread this mixture on a baking tray lined with parchment paper.
Bake for 23 minutes at 170 C/320 F.
Remove from the oven and let cool completely. Enjoy with your favourite toppings.
It is
Crispy
Coconutty
Perfectly sweet
Packed with the goodness of almonds and oats
and pairs well with a variety of toppings!
If you try this recipe, please let me know in the comments and don’t forget to leave a rating. I love hearing from you!
Love oats? Check out more breakfast recipes from Vegetarian Globe:
BERRY CHEESECAKE OVERNIGHT OATS
HEALTHY DRAGON FRUIT SMOOTHIE BOWLS (PITAYA BOWLS)
Crunchy Peanut Butter Granola
Ingredients
- 310 g rolled oats GF for a gluten-free option
- 110 g unsweetened raw coconut flakes
- 155 g raw almonds
- 50 g coconut sugar
- ¼ teaspoon salt
- 82 ml peanut butter
- 82 ml coconut oil
- 82 ml maple syrup
Instructions
- Preheat the oven to 170 C/ 340 F and line a large baking tray with parchment paper.
- Mix the rolled oats, coconut flakes, sliced almonds, coconut sugar and salt in a large bowl.
- Heat the peanut butter, coconut oil and maple syrup in a small skillet over medium heat until the mixture is warm and slightly bubbly.
- Pour the wet mixture over the dry ingredients and mix well. Spread this mixture on a baking tray lined with parchment paper.
- Bake for 22-24 minutes at 170 C/320 F, till it turns golden and crispy. Stir every 5 minutes to ensure even cooking.
- Remove from the oven and let cool completely. Enjoy with your favourite toppings.
- Store in an air-tight container at room temperature. It should keep for 2-3 weeks.
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