Peanut Butter Granola with Big Crunchy Clusters

Peanut butter granola sounds like a good idea, but the kind that comes in a bag never has enough of those golden, crunchy clusters. This homemade version fixes that, with big shards that actually stay clumped together.

It takes about 5 minutes to stir together and 25 minutes in the oven, and you probably have everything in your pantry right now.

What Makes This Granola So Good

Most homemade peanut butter granola tastes good but turns into a pile of loose oats. The trick here is an extra spoonful of peanut butter and a quick press into the pan before it bakes. That little step holds the mixture together so you get sheet pan sized pieces that snap apart clean.

The peanut butter flavor is deep and toasty without being sugary sweet. A pinch of salt pulls it all together, so it tastes like the best part of a peanut butter cookie. I keep a jar on the counter and put it on yogurt, smoothie bowls, or just eat it straight.

Ingredients

• 3 cups old-fashioned rolled oats: do not use quick oats; they turn dusty.
• 1/2 cup roasted salted peanuts, roughly chopped: adds crunch and extra peanut flavor.
• 1/2 cup creamy natural peanut butter: the drippy kind with just peanuts and salt works best.
• 1/3 cup honey: or maple syrup for a vegan version.
• 2 tbsp melted coconut oil: or unsalted butter, melted.
• 1 tsp vanilla extract
• 1/2 tsp kosher salt: if using salted peanut butter, cut back to 1/4 tsp.

Variations / Substitutions

• Swap the sweetener: use maple syrup instead of honey to make it vegan.
• Change up the nut butter: almond butter works well; add 1/2 cup sliced almonds in place of the peanuts.
• For chocolate granola: stir 1/4 cup unsweetened cocoa powder into the oats, then toss in 1/2 cup chocolate chips after it cools.
• Add dried fruit: 1/2 cup dried cranberries or raisins folded in after baking adds chewiness.

If you love peanut butter, try my Peanut Butter Banana Smoothie.

How to Make Peanut Butter Granola

Step 1: Mix the Peanut Butter Coating

Preheat the oven to 325°F (163°C) and line a rimmed baking sheet with parchment. In a small bowl, whisk together the 1/2 cup peanut butter, 1/3 cup honey, 2 tablespoons melted coconut oil, 1 teaspoon vanilla, and 1/2 teaspoon salt until smooth and pourable. If your peanut butter is stiff, microwave the mixture for 10 seconds to loosen it. At this stage it should look like a glossy syrup.

The whisking does two things: it combines everything evenly and it helps dissolve the salt, so there are no salty pockets later. The mixture will be thick but coat the back of a spoon easily.

Step 2: Toss the Oats and Peanuts

Place the 3 cups of oats and 1/2 cup of chopped peanuts in a large mixing bowl. Pour the peanut butter mixture over the top and stir with a flexible spatula until every oat flake and peanut piece is coated. The mixture will seem a little dry at first, then come together into a sticky, clumpy mass after about a minute of stirring.

You want to see no dry spots. The peanuts will naturally gather at the bottom, so scrape the sides and fold from the bottom a few times to make sure they’re evenly distributed. The oats will darken slightly from the honey and peanut butter.

Step 3: Press and Bake the Granola

Transfer the granola mixture to the prepared baking sheet and use the spatula or your hands to spread it into an even layer that reaches all four corners. Press down firmly and compress the mixture. This compacting is what creates the big shards later. Bake for 20 to 25 minutes, rotating the pan halfway through, until the granola is deep golden brown around the edges and smells toasty.

Do not stir the granola while it bakes, no matter how much you want to break it up. The single slab method means the whole sheet will bake as one giant cookie, which you will crack apart once it’s cool. If you stir, you will end up with individual loose oats instead of clusters.

Step 4: Cool and Break Into Clusters

Remove the pan from the oven and place it on a wire rack. Let the granola cool completely on the pan without touching it. As it sits, the sugars that softened in the oven will harden, locking the whole sheet together. Once fully cooled, use your hands to snap the slab into jagged pieces the size you like.

The granola will crunch loudly and break cleanly. Store any pieces you don’t eat right away in an airtight jar on the counter, and it will stay crunchy for up to two weeks. It is great on yogurt, with cold milk, or out of hand.

A Few Notes Before You Start

• Line the pan with parchment paper with a little overhang so you can lift the whole slab out to break it apart cleanly.
• If your granola crumbles into small pieces, save those as a topping for ice cream or smoothies; they’re still delicious.
• You can add 1/2 cup of dried fruit after baking and cooling; dried cranberries or raisins work well, but toss them in only after the granola is cool so they don’t burn.

Bake times for different pan sizes:

Storing Leftover Granola

Store the granola in an airtight container on the counter for up to two weeks. If you live in a humid climate, toss a small food-safe silica packet in the jar to keep it extra crunchy. You can also freeze it in a zip-top bag for up to three months and eat it straight from the freezer.

What This Granola Goes On

Spoon it over a thick Greek yogurt with a drizzle of honey, or pile it onto a smoothie bowl and it holds its crunch. It also works with cold milk like cereal, and a handful is a pretty great afternoon snack.

Frequently Asked Questions

Can I use crunchy peanut butter?

Yes, crunchy peanut butter adds extra texture. Skip the extra chopped peanuts or reduce them by half so the granola isn’t overloaded.

Why did my granola come out chewy instead of crunchy?

Granola crisps as it cools, so it likely needed a few more minutes in the oven. Bake until the edges are deep brown and let it cool completely on the pan before breaking it.

Can I double this recipe?

Yes, divide the mixture between two rimmed baking sheets and bake both at the same time, rotating top to bottom halfway. The bake time stays the same.

Is this granola gluten-free?

Yes, as long as you use certified gluten-free old-fashioned rolled oats. All the other ingredients are naturally gluten-free.

Peanut Butter Granola Recipe

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Servings: 12 servings

Calories: 244

Ingredients Method Notes

Ingredients

  

• 3 cups old-fashioned rolled oats
• 1/2 cup roasted salted peanuts, roughly chopped
• 1/2 cup creamy natural peanut butter
• 1/3 cup honey
• 2 tbsp melted coconut oil
• 1 tsp vanilla extract
• 1/2 tsp kosher salt

Method

 

1. Preheat the oven to 325°F (163°C) and line a rimmed baking sheet with parchment. In a small bowl, whisk together the peanut butter, honey, melted coconut oil, vanilla, and salt until smooth.
2. In a large bowl, combine the oats and chopped peanuts. Pour the peanut butter mixture over and stir until evenly coated and clumpy.
3. Spread the granola onto the prepared baking sheet and press firmly into a compact, even layer. Bake for 20 to 25 minutes, rotating the pan halfway, until deep golden brown. Do not stir.
4. Let the granola cool completely on the pan on a wire rack. Once cool, break into clusters and store in an airtight container.

Notes

Cooling completely is key for clusters; warm granola will crumble. Pressing firmly into the pan is how you get big pieces. Store on the counter in an airtight container for up to two weeks.