Breakfast

Best Peanut Butter Granola Recipe

at a glance
Prep Time 15 minutes
Cook Time 25 minutes
Servings 12 Servings

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If you need just one homemade granola recipe in your back pocket, this is the one. This peanut butter granola is so easy, so delicious, and if you mix in dried berries, tastes like peanut butter and jelly. You will feel like Ina Garten with your own jar of homemade granola on the counter. How easy was that? 🙂

Wooden bowl with peanut butter granola in it. There is a small jar of honey in the background and a bowl of peanut butter. There is a red and white striped linen draped to the top of the dishes and a small bowl of raspberries to the bottom. All dishes are sitting on a pink, blush surface.

The Best Peanut Butter Granola Recipe

Granola may be one of those foods that you think, “why make it??” I hear you. I didn’t make my own granola for a LONG time. Then, honestly, it came up as a good recipe idea for you all here, and we gave it a whirl. What I didn’t know is that why store-bought granola is easier (sure, you just buy the bag) it PALES in comparison to homemade. This homemade peanut butter granola is crispy, much healthier, crunchier, yummier, and definitely less expensive than store-bought.

Plus, this peanut butter granola offers you up the opportunity to DIY your ideal flavor. Are you a peanut butter and jelly kind of person? Add dried cranberries. Are you a peanut butter cup kind of person? Add chocolate chips. There are endless combinations, my friend. Endless.

Granola is a crunchy cereal-style breakfast food that is made with oats (always), nuts and seeds (most of the time), and some combination of liquid binding ingredients (coconut oil, peanut butter, and honey in this case) that help to create delicious, crunchy granola clusters.

Is granola good for you?

Whether or not granola is good for you totally depends on your specific body and what it can tolerate. Homemade granola (free from junky oils and excess sugars) is almost always going to be a better choice than store-bought variations, but it’s important that you scan the ingredient list to gauge 

What are some of the health benefits of granola?

Granola (especially the homemade kind) is packed full of fiber, heart-healthy whole grains, and (in this case) really good, healthy fats. 

Ingredients for Homemade Peanut Butter Granola

Peanut butter granola ingredients on a grey and white marble surface.
  • 2½ cups of rolled oats
  • 1 cup of nuts (peanuts, crushed pecans, walnuts, chopped almonds, cashews, or a combo would all be great choices)
  • ⅓ cup of honey
  • ⅓ cup of creamy peanut butter
  • 3 tablespoons of coconut oil
  • ½ teaspoon of cinnamon
  • ¾ teaspoon of salt (reduce to ¼ teaspoon if you’re using salted nuts)
  • 2 teaspoons of vanilla extract
  • 1 cup of dried cranberries

Ingredient Modifications and Variations

  • Use different mix-ins – we went with dried cranberries, but feel free to use ANY mix-in you love! Chocolate chips, raisins, white chocolate chips, pepitas, large flake coconut, sesame seeds, or a combination of any of those would be super yummy.
  • Use a different nut butter – not a peanut butter fan? No worries! Use almond butter, cashew butter, or even tahini in place of the peanut butter.
  • Swap the honey for maple syrup – if you’re out of honey (or avoiding it for any reason), feel free to swap in maple syrup
  • Use a different dried fruit – feel free to swap the dried cranberries for dried blueberries or cherries! Freeze-dried strawberries would also add some really yummy flavor.
Wooden bowl with peanut butter granola in it. There is a small jar of honey in the background and a bowl of peanut butter. All dishes are sitting on a pink, blush surface.

How to Make Granola with Peanut Butter

Hand holding the side of a white bowl and the other hand is holding a wooden spoon and stirring dry oats and nuts together.
Pouring peanut butter mixture into a large white bowl with dry oats.
Hand holding a white bowl and the other hand holding a black spatula stirring together oats and peanut butter mixture.
Granola spread out on a baking sheet.
Pan of baked granola on a sheet pan.
Granola with cranberries mixed in.
  1. Prep – preheat the oven to 325°F and line a baking sheet with parchment paper.
  2. Combine the oats and nuts – in a large bowl, combine the oats and nuts. 
  3. Combine the other ingredients – in a saucepan or microwave-safe bowl, combine the peanut butter, honey, coconut oil, cinnamon, salt, and vanilla, and heat until warm (not boiling). This should only take 30 seconds in the microwave, then you can stir to smooth the mixture out.
  4. Combine the wet and dry mixtures – pour the wet mixture over the dry mixture and stir to fully combine.
  5. Spread out on the baking sheet & bake – pour the mixture onto the prepared baking sheet, spread it out evenly, and bake for 20-25 minutes (stirring halfway through), until the mixture is golden.
  6. Let cool & stir in the mix-ins – let the granola cool completely on the pan, then stir in the the cranberries (or any other mix-in), and enjoy!

Tips to Make the Best Homemade Granola

This recipe is pretty straightforward, but there are a couple of things you can do to ensure the best granola ever:

  • Bake it in a thin layer – to ensure maximum crunchiness, be sure to spread the granola out in an even (or mostly even – don’t stress too much about this!) thin layer on a large sheet pan.
  • Let it cool completely – be sure to let your granola cool completely before stirring in any mix-ins. This will keep any heat-sensitive mix-ins (think: chocolate chips) from melting. It’s also important to let it cool completely before storing it – this will result in crunchy granola for longer.
White bowl with yogurt and granola topped with raspberries. There is a wooden bowl of granola in the background and a bowl of raspberries. All are sitting on a pink blush surface.

You know, we haven’t actually tried making this recipe into granola bars, but I don’t see why it wouldn’t work! Instead of spreading the granola out on a sheet pan, simply pack and press it into an 8×8 square baking dish. Once it’s out of the oven and completely cool, slice into bars!

Other Variations of this Granola Recipe

  • Make Chocolate Peanut Butter Granola – stir chocolate chips into the cooled granola for a yummy chocolate PB variation.
  • Make Coconut Almond Granola – use almond butter instead of peanut butter and mix in coconut flakes after it bakes.

How to Store this Recipe for Granola

Store your granola in an airtight container on the counter. 

Can I freeze homemade granola?

You can definitely freeze homemade granola! To do this, simply pack it into an airtight container (try to use a container that is just big enough – you want as little room for air as possible) or vacuum-sealed bag, and pop it into the freezer for up to 3 months.

How long can I store this granola at room temperature?

Stored at room temperature in an airtight container, your granola will last for up to a week. 

White bowl with yogurt and granola topped with raspberries. There is a wooden bowl of granola in the background and a bowl of raspberries. All are sitting on a pink blush surface.

Ways to Eat and Enjoy Granola

The sky’s the limit here! You can enjoy your granola by the handful, over top a bowl of yogurt (find some really yummy yogurt bowl inspo HERE!), or cereal-style with your favorite milk. It’s also a really delicious crunchy topper for pancakes!

Square piece of oatmeal cake on a white plate with a red and gold decorated rim with a bronze fork and a cutting board with oatmeal cake and two cups of iced coffee in the background.

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Peanut Butter Granola

By: Lindsay Bare
No ratings yet
Prep Time: 15 mins
Cook Time: 25 mins
Servings: 12 Servings

Ingredients  

  • cups rolled oats
  • 1 cup nuts (peanuts, crushed pecans, walnuts, chopped almonds, cashews, or a combo)
  • cup honey
  • cup creamy peanut butter
  • 3 tablespoons coconut oil
  • 2 teaspoons vanilla extract
  • ¾ teaspoon salt
  • ½ teaspoon cinnamon
  • 1 cup dried cranberries

Instructions

  • Preheat the oven to 325°F and line a baking sheet with parchment paper.
  • In a large bowl, combine the oats and nuts.
  • In a saucepan or microwave safe bowl, combine the peanut butter, honey, coconut oil, cinnamon, salt, and vanilla, and heat until warm (not boiling). This should only take 30 seconds in the microwave, then you can stir to smooth the mixture out.
  • Pour the wet mixture over the dry mixture and stir to fully combine.
  • Pour the mixture onto the prepared baking sheet, spread it out evenly, and bake for 20-25 minutes (stirring halfway through), until the mixture is golden.
  • Let the granola cool completely on the pan, then stir in the the cranberries (or any other mix-in), and enjoy!

Recipe Notes

Tips for the Best Granola:
  • Bake it in a thin layer – to ensure maximum crunchiness, be sure to spread the granola out in an even (or mostly even – don’t stress too much about this!) thin layer on a large sheet pan.
  • Let it cool completely – be sure to let your granola cool completely before stirring in any mix-ins. This will keep any heat-sensitive mix-ins (think: chocolate chips) from melting. It’s also important to let it cool completely before storing it – this will result in crunchy granola for longer.
 
Ingredient Modifications and Variations:
  • Use different mix-ins – we went with dried cranberries, but feel free to use ANY mix-in you love! Chocolate chips, raisins, white chocolate chips, pepitas, large flake coconut, sesame seeds, or a combination of any of those would be super yummy.
  • Use a different nut butter – not a peanut butter fan? No worries! Use almond butter, cashew butter, or even tahini in place of the peanut butter.
  • Swap the honey for maple syrup – if you’re out of honey (or avoiding it for any reason), feel free to swap in maple syrup.
  • Use a different dried fruit – feel free to swap the dried cranberries for dried blueberries or cherries! Freeze-dried strawberries would also add some really yummy flavor.
Meet the Author
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Cassy Joy Garcia

HOWDY! I’m Cassy Joy and I am just so happy you’re here. I’m the founder, Editor-in-Chief, and Nutrition Consultant here at Fed and Fit. What started as a food blog back in 2011 has evolved now into so much more.
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photographer: Jessica Gaertner

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