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.
Scroll through the process photos to see how to make Peanut Butter Granola:
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.
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- 4 cups (13 oz, 364g) old-fashioned rolled oats
- 1 1/2 cup (8 oz, 224g) peanuts, coarsely chopped
- 1/2 cup (2.5 oz, 70g) sunflower seeds
- 1/4 cup (2 oz, 56g) brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon table salt
- 1/2 cup (5 oz, 140g) peanut butter
- 1/4 cup (1.5 oz, 42g) honey
- 1/4 cup (3 oz, 84g) vegetable oil
- 1 tablespoon vanilla extract
- 1 egg white
- 1 1/2 cups (9 oz, 252g) raisins
- Preheat the oven to 300°F. Line a half sheet pan with parchment paper or a silicone baking mat.
- In a large bowl, combine the oats, peanuts, sunflower seeds, brown sugar, cinnamon and salt. In a small bowl or measuring cup, combine the peanut butter, honey, vegetable oil and vanilla. Microwave 30 seconds. Drizzle the liquid ingredients over the oat mixture and toss to combine.
- Whisk the 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 the raisins. Keep in an airtight container for 1-2 weeks.
This is an endlessly adaptable recipe. Try swapping out the peanuts with pecans, almonds or walnuts. You can use any mix of dried fruit to replace the raisins and any combination of spices that you prefer. You can use maple syrup in place of the honey.
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