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.
Store the fully cooled granola in an airtight container for up to 7 days.