Peanut Butter Granola

Peanut Butter Granola by Jessie May

Granola in 4 steps

  1. Mix the peanut butter and maple syrup

Peanut Butter Granola by Jessie May

2. Stir in the dry ingredients

Peanut Butter Granola by Jessie May

3. Bake at 325F for 40 minutes


4. Store in a jar in the fridge - super easy!

Peanut Butter Granola by Jessie May

One of the simplest ways to boost your kitchen confidence is to make a batch of granola. I remember when I first switched over to a whole food vegan diet seven years ago and found myself buying boxes of granola for Scott and I’s breakfasts. I had never purchased granola before, and remember it feeling like such a hippie treat! (Hence the term ‘granola heads’.) Within a few months of really cooking for the first time in my life, I realized I could make a good deal of the items I was purchasing pre-made. One of those items being granola.

My first granola was super simple, much like this one, but not as clumpy. After a year I remember stumbling upon this combination, wanting to get some peanut butter into the recipe (who wouldn’t). We declared this as our favorite granola recipe, ever, and ate it for some time before graduating onto other breakfasts and forgetting about it completely! A few months ago I wanted to get into making Scott granola for his breakfasts again (since I haven’t been able to part from overnight oats or muesli for sometime) and this granola came to mind. How could I have forgotten about such a delicious recipe for so long! It is basically a crumbled peanut butter cookie. For breakfast.

We hope you fall in love with this chunky, cookie-like granola and top it with all of your favorite things throughout the year. Currently for summer it is perfect when adorned with a variety of berries. For dessert, dark chocolate is a real treat in here! Throughout the seasons chopped apples, bananas, raisins, and any of your other favorite fruits can be substituted too.

If you have a peanut allergy, or prefer other nut/seed butters, feel free to use them here instead. We add the sea salt below because our peanut butter wasn’t salted. If yours is, maybe wait to taste at the end and see if it’s needed.

x Jessie

Makes about 4 cups.

1/2 cup maple syrup
1/2 cup natural peanut butter
2 1/2 cups oats (rolled or quick cooking)
1/2 cup raw buckwheat groats
1/4 cup ground flax
1/4 teaspoon fine sea salt

  1. Preheat the oven to 325 F.

  2. Mix in a medium sized mixing bowl the maple syrup and peanut butter.

  3. Sprinkle the rolled oats, buckwheat groats, ground flax, and sea salt (if using).

  4. Mix well, and turn out onto a parchment lined 13x9 inch baking pan, or cookie sheet.

  5. Bake for 40 minutes, gently flipping the granola halfway through baking.

  6. Let the granola cool on the countertop.

  7. Once cooled, transfer to an airtight container and store in the fridge (to maintain optimal crunchiness).

  8. It will keep on your counter for a week, in the refrigerator for several weeks, or in the freezer for months.

  9. Top with your favorite homemade plant milk and fresh fruits!