Peanut Butter Granola is a nutritious and delicious treat that you can enjoy for breakfast or as a snack. This recipe is abundant with healthy ingredients like peanuts, oats, protein-rich egg whites and has a hint of honey sweetness.
This granola is light, crunchy and crisp.
That special texture is thanks to just the right amount of sugar, honey and oil in the recipe. An egg white binds the ingredients together without weighing everything down.
Ingredient Notes and Substitutions
- Old-fashioned rolled oats – Use old fashioned rolled oats for the best texture. Quick cooking oats can be used but they are broken down and make a less chunky granola.
- Peanuts – Any nut can be used in place of the peanuts.
- Sunflower seeds – Any seed can be used in place of the sunflower seeds.
- Peanut butter – Use any nut or seed butter in place of the peanut butter.
- Honey – Honey adds the right moisture and flavor. For a vegan version use any syrup in place of the honey.
- Egg white – The egg white helps bind the granola. Aquafaba can be used for a vegan granola.
- Raisins – Any dried fruit can be used in place of the raisins.
How to make Peanut Butter Granola:
- Roughly chop or crush the peanuts.
- Toss together the dry ingredients.
- Add the peanut butter, honey and oil.
- Add the egg white.
- Press the granola into an even layer in a baking sheet.
- Bake until golden brown.
- Cool completely then break into large chunks.
- Toss in the raisins.
Tips for making Homemade Chunky Granola:
- Use old fashioned rolled oats as the base for this recipe. Quick cooking oats will break down too easily and the granola won’t have the right texture.
- I use just a hint of brown sugar and honey because I don’t want my breakfast to be too sweet. But you can increase either the sugar or the honey up to a 1/2 cup if you like your granola sweeter.
- Add the raisins after the granola is baked. This prevents them from burning in the oven.
- The raisins will draw moisture from the granola to keep it crisp.
- Store the granola in an air tight container at room temperature.
- The granola will keep for up to a week in the container.
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
Peanut Butter Granola Recipe
- 13 oz old-fashioned rolled oats (4 cups)
- 8 oz peanuts (1 ½ cups, coarsely chopped)
- 2 ½ oz sunflower seeds (½ cup)
- 2 oz brown sugar (¼ cup)
- 1 teaspoon ground cinnamon
- 1 teaspoon table salt
- 5 oz peanut butter (½ cup)
- 3 oz honey (¼ cup)
- 3 oz vegetable oil (¼ cup)
- 1 tablespoon vanilla extract
- 1 egg white
- 9 oz raisins (1 ½ cups)
- Preheat the oven to 300 °F. Line a half sheet pan with parchment paper or a silicone baking mat.
- In a large bowl, combine 13 oz old-fashioned rolled oats, 8 oz peanuts, 2 ½ oz sunflower seeds, 2 oz brown sugar, 1 teaspoon ground cinnamon, 1 teaspoon table salt. In a small bowl or measuring cup, combine 5 oz peanut butter, 3 oz honey, 3 oz vegetable oil, and 1 tablespoon vanilla extract. Microwave 30 seconds. Drizzle the liquid ingredients over the oat mixture and toss to combine.
- Whisk 1 egg white until frothy then fold it into the granola. Toss the mixture to evenly distribute the wet ingredients and break up any clumps. Pour the granola into the prepared pan. Moisten your hands with water and use them to press the granola firmly into an even layer.
- Bake until the granola is dry and nicely browned around the edges, about 30 minutes.
- Set the pan on a wire rack and cool to room temperature. Break the granola into large clumps and toss in 9 oz raisins. Keep in an airtight container for 1-2 weeks.
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