Snackable Peanut Butter and Maple Granola
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This fragrant peanut butter-maple granola is so fast to whip up (less than 10 minutes prep!) and it’s super addictive. It’s perfect for snacking, for sprinkling on oatmeal, smoothie bowls, and yogurt, and used as a hearty cereal with milk poured on top (my favourite way to enjoy it). Mmm! This recipe makes a “small batch” (about 3 1/2 cups of clusters), but if you want to double the yield to 7 cups, rest assured the recipe doubles beautifully (you may not need to double the salt, though - add it slowly, to taste, just to be sure). This recipe is adapted from my recipe called “The Perfect Granola”. Be sure to see my Tips section for a fun chocolate chip version!
Yield
3 1/2 cups of clusters
Prep Time
10 Minutes
Rest time
15 Minutes
Cook time
20 Minutes
Total Time
45 Minutes
Ingredients:
- 1/4 cup (60 mL) pure maple syrup
- 3 tablespoons (45 mL) virgin coconut oil
- 3 tablespoons (45 mL) natural runny peanut butter*
- 1 teaspoon (5 mL) pure vanilla extract
- 1 1/2 cups (150 g) gluten-free rolled oats
- 1 1/2 tablespoons (15 g) coconut sugar
- 1 tablespoon (7.5 g) ground flaxseed
- 1/2 teaspoon cinnamon
- 1/4 teaspoon fine sea salt (I use pink Himilayian salt)
Directions:
- Preheat the oven to 325°F (160°C) and line a medium-size baking sheet with parchment paper.
- To a medium pot, add the maple syrup, coconut oil, and peanut butter. Heat over low, stirring occasionally, until smooth and combined. Remove from the heat and stir in the vanilla.
- To a large bowl, add the rolled oats, coconut sugar, ground flaxseed, cinnamon, and salt. Stir to combine.
- Pour the warm melted maple syrup mixture over top the dry oat mixture (I use a spatula to scrape every last bit of liquid from the pot) and stir until the oats are completely coated in the wet mixture.
- Spoon the oat mixture onto the prepared baking sheet and spread it out until it’s just bigger than the size of a piece of letter paper (8.5- x 11-inches).
- Bake for 18 to 22 minutes (I bake for 20-21 minutes), rotating the pan halfway through baking, until the granola is firm and golden. Cool the granola on the pan for at least 15 minutes before breaking it apart into clusters. Completely cool the granola before storing. Store leftovers in an airtight container in the fridge for 2 weeks or on the counter for a week. Or, freeze it in an airtight container for up to 1 month.
* I use unsalted natural peanut butter. If you use salted peanut butter, you may need to omit the 1/4 teaspoon salt called for, or at least scale it down a bit, to taste.
Love the combo of peanut butter and chocolate? Try sprinkling a couple tablespoons of mini chocolate chips (I love Enjoy Life brand) on top of the granola as soon as it comes out of the oven. After the chocolate chips melt on top of the granola, refrigerate the entire baking sheet of granola until the chocolate hardens up again (otherwise if you break up the granola while the chocolate is melted it’ll make a big ‘ol mess). Once the chocolate is firm, break apart the granola into clusters.