Peanut Butter Granola (Gluten Free)
This peanut butter granola is crispy, crunchy, and full of giant clusters. It’s addicting as a topping for yogurt bowls or straight out of the container! Can easily be made vegan by substituting maple syrup for the honey.
Homemade granola never lasts long in my house. In addition to eating it for breakfast, Ben and I frequently munch on pieces straight from the container, and he brings a bag to work to snack on. Granola is becoming one of my favorite recipes to make at home – I always forget how simple and delicious it is!
I love to experiment with the ingredients I add to granola. I always use old fashioned rolled oats as the base. I also use nuts or seeds to add some protein and healthy fats, as well as warming spices. For this batch of peanut butter granola, I experimented with using brown rice crisps as well, which give this recipe a lighter and super crispy texture!
How to Make Granola with Giant Clusters
Like most people, I believe the giants clusters in granola are the best part! Here are some tips to optimize the size of your clusters when you make homemade granola:
- Bake at a low temperature. I bake my granola at 325 degrees F to avoid burning and ensure an even browning of all your ingredients.
- Do not stir granola once it is in the oven. This is key! Many recipes instruct you to stir your granola during baking to avoid burning. This is why you’ll bake it at a low temperature, so you don’t have to break up your granola in the middle of baking.
- Let granola cool before breaking into clusters. Your granola will harden up as it cools, forming one giant sheet. Then you can use your hands to gently break it apart into clusters!
- Store in a wide rectangular container. Instead of tossing your granola into a bag, store it in a wide rectangular container. Place your clusters gently in layers on top of on another to keep their shape. This all prevents the clusters from crumbling during storage.
Main Ingredients + Some Nutrition Notes
- Oats: One of my all time favorite foods, oats are packed with nutrition. They are a good source of soluble fiber, which can reduce the amount of cholesterol absorbed into your bloodstream. Some other foods high in soluble fiber include sweet potatoes, broccoli, Brussels sprouts and black beans.
- Peanuts and Peanut Butter: Peanuts are a very affordable source of plant-based protein. They are also a good source of biotin, a vitamin important in metabolizing fats, carbohydrates and protein.
- Cinnamon: Cinnamon is a powerful spice with antioxidants, including polyphenols, which help reduce free radical damage to our cells and fight inflammation. It may also help lower blood sugar levels by increasing our sensitivity to insulin.
- Brown Rice Crisps
If you love this recipe, you may also like
- Coconut Almond Sunshine Granola (Vegan, Gluten Free)
- Banana Baked Oatmeal with Peanut Butter and Chocolate Chips (Vegan, Gluten Free)
- My Go-To Breakfast: Cacao Banana Oatmeal
This peanut butter granola is crispy, crunchy, and full of giant clusters. It’s addicting as a topping for yogurt bowls or straight out of the container!
- 2 cups old fashioned rolled oats (use certified gluten free for gluten free)
- 1 cup brown rice crisp cereal
- 1 cup peanuts
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/4 cup honey (sub maple syrup for vegan)
- 1/2 cup creamy peanut butter
- 2 tbsp coconut oil
- 1 tsp vanilla extract
- Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
- Combine oats, brown rice crisps, peanuts, cinnamon, and salt in a mixing bowl. Stir to combine.
- Heat honey, peanut butter, coconut oil, and vanilla extract in a saucepan over low heat. Stir until everything is melted and combined.
- Pour melted wet ingredients into the dry ingredients and use a rubber spatula to combine. Make sure the dry ingredients are all thoroughly coated.
- Pour granola onto prepared baking tray. Use the spatula and your hands to press ingredients down, forming one large “sheet”.
- Bake for 20-25 minutes until granola is a nice golden brown (edges may brown a little more than the middle).
- Let granola cool completely to harden, then use your hands to break into large clusters.
Store in a wide, shallow, rectangular container to maintain the structure of the clusters.
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