This crunchy Peanut Butter Granola made with olive oil and maple syrup can be made in under 30 minutes and tastes like a peanut butter cookie! Save this recipe to make for quick breakfasts!
Homemade granola is so delicious. If you know and love my Pecan Maple Vanilla Granola or Cinnamon Cranberry Pecan Granola recipes, you are going to love this peanut butter version. Add crunchy whole or chopped peanuts if you would like or make it without!
I am not exaggerating when I say this granola tastes like peanut butter cookies. The brown sugar and vanilla in the recipe add those yummy cookie-like flavors. Even though the peanut butter gives a robust flavor, you can still detect the maple syrup flavor. This granola is SO good! Eat it for breakfast and imagine you are enjoying a Reese's Peanut Butter Cookie.
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⭐️ Why You Need to Make This Recipe
- Crunchy - This granola bakes up into perfect crunchy and crispy clusters.
- Flavorful - Imagine peanut butter cookies but it's granola!
- Versatile. Serve simply with milk or make a yogurt or smoothie bowl with this granola.
🧈 Ingredients
Here are the ingredients needed to make this easy peanut butter cookie granola.
- Melted Peanut Butter - I have only tested this recipe with creamy peanut butter but I think crunchy peanut butter would be good too. It has not been tested with natural peanut butter.
- Maple Syrup - Sweetens and helps bind all the ingredients together.
- Brown Sugar - I like to add a little bit of brown sugar to my granola recipes for texture and flavor but you could omit it if you are trying to cut down the sugar content.
- Vanilla Extract - Makes the granola taste like a peanut butter cookie!
- Olive Oil - Avocado oil or melted coconut oil would work as well.
- Oats - Rolled oats (large-flake oats) are best for this recipe.
- Optional: Peanuts - You could add in whole or chopped peanuts if desired.
See the recipe card for the full list of ingredients with measurements.
📃 Instructions
Step 1: Mix together the melted peanut butter, maple syrup, brown sugar, olive oil, and vanilla extract. Add to the oats.
Step 2: Mix until all the oats are fully coated. Add in peanuts if desired.
Step 3: Spread onto a baking pan lined with parchment paper.
Step 4: Bake in a preheated oven for 15 minutes, stir gently, and then bake for an additional 7-10 minutes or until golden.
Let the baked granola cool down on the pan without stirring it again. It should harden into crunchy clusters as it cools.
💡 Top Tip
This granola is delicious served plain with milk, in a parfait with yogurt and fresh fruit, or as a topping on a smoothie bowl.
❓ Recipe FAQs
Yes, if you use certified gluten-free oats this granola can be gluten-free.
Add peanuts, pumpkin seeds, or sunflower seeds if desired.
Yes, I think you could replace the maple syrup with honey or agave syrup.
You could use melted coconut oil, avocado oil, or vegetable oil instead of the olive oil.
Store the fully cooled granola in an airtight container for up to 7 days.
🥜 More Peanut Butter Recipes
Looking for other recipes with peanut butter? Try these:
If you tried this Peanut Butter Granola Recipe or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!
📖 Recipe
Peanut Butter Granola
Equipment
- baking sheet
- parchment paper
- mixing bowl
- measuring cups & spoons
- silicone spatula
Ingredients
- 2 cups rolled oats
- ⅓ cup creamy peanut butter, melted *
- ¼ cup maple syrup
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1 tablespoon olive oil *
- optional: peanuts
Instructions
- Preheat the oven to 325℉. Line a baking sheet with parchment paper.
- Whisk together the melted peanut butter, maple syrup, brown sugar, vanilla, and olive oil until combined. Add into the oats in a bowl and stir until all the oats are fully coated. Fold in the peanuts.
- Pour the mixture onto the prepared baking sheet and spread it into a ½-inch layer. Bake in the preheated oven for 15 minutes before giving the granola a gentle stir with a spatula. Bake for another 7-10 minutes or until lightly golden brown.
- Let the granola cool fully and crisp up before serving. Store in an airtight container for up to 1 week. Enjoy!
Notes
- This recipe has only been tested with creamy peanut butter but crunchy peanut butter would be good too. It has not been tested with natural peanut butter.
- Avocado oil or melted coconut oil would work as well.
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