Easy Peanut Butter Granola
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If you love rich, creamy peanut butter like I do, then this Easy Peanut Butter Granola is your new best friend. It’s a delicious way to celebrate the comforting flavor we all crave—especially when it’s paired with chocolate. They’re truly a timeless duo.
And today just happens to be Peanut Butter Lovers Day—a celebration I couldn’t resist joining in! To mark the occasion, I’m sharing this super simple recipe that requires only four ingredients, most of which you probably already have in your pantry.
If you can spare an hour, you’ve got plenty of time to make a batch of this crispy, golden goodness. It mostly bakes itself, so you can kick back while the oven does all the work.
This granola is fabulous on its own, but my personal favorite way to enjoy it is sprinkled over vanilla yogurt with diced strawberries and a handful of mini chocolate chips. It’s the kind of treat that makes you close your eyes and smile.
Ingredients for Easy Peanut Butter Granola
- PEANUT BUTTER
- HONEY
- VANILLA
- OLD FASHIONED OATS (AKA ROLLED OATS)
Instructions for Easy Peanut Butter Granola Recipe
Preheat the Oven – Set your oven to 275°F (135°C) and line a baking sheet with parchment paper for easy cleanup.
Make the Peanut Butter Mixture – In a microwave-safe large bowl, combine the peanut butter and honey. Microwave for about 45 seconds, then stir until smooth and creamy. Add the vanilla extract and whisk together until thoroughly blended.
Coat the Oats – Add the oats to the bowl and stir until every oat is evenly coated with the peanut butter mixture. The mixture should be sticky and well combined.
Spread and Bake – Spread the granola mixture evenly onto the prepared sheet pan in a thin layer. Bake for 20 minutes, then stir gently and bake for an additional 10–15 minutes, or until golden brown.
Cool and Store – Let the granola cool completely on the baking sheet—it will crisp up as it cools. Once cooled, break it into crunchy clusters and store in an airtight container for up to 2 weeks.
Frequently Asked Questions
Can I use quick oats instead of old-fashioned oats?
Yes! Quick oats will work, but they may result in smaller, softer clusters. For chunkier granola, stick with old-fashioned oats.
Is this granola gluten-free?
It can be! Just make sure your oats are certified gluten-free, and check that your peanut butter and other ingredients don’t contain hidden gluten.
Can I use natural peanut butter?
Absolutely. Natural peanut butter works well, but make sure it’s well-stirred and not too oily or dry. If it’s very runny, reduce the honey slightly to keep the mixture balanced.
How do I get big clusters of granola?
After stirring halfway through baking, press the granola back into an even layer with the back of a spatula. Let it cool completely before breaking into big chunks—this helps form those satisfying clusters.
Can I add mix-ins like chocolate chips or dried fruit?
Yes! Just wait until the granola has cooled before adding chocolate chips, raisins, cranberries, coconut flakes, or nuts to avoid melting or burning.
How should I store it?
Store your granola in an airtight container at room temperature. It stays fresh and crisp for up to 2 weeks.
Can I freeze granola?
You sure can! Freeze it in a sealed container for up to 3 months. It’s great straight from the freezer for an extra crunchy topping on yogurt or smoothie bowls.
FOR MORE RECIPES LIKE THIS, TRY:
Easy Peanut Butter Granola
Real Mom Kitchen
Ingredients
- ½ cup peanut butter
- ½ cup honey
- 1 tsp vanilla
- 5 cups old fashioned oats
Instructions
- Preheat oven to 275 degrees.
- In a large microwave safe bowl, add peanut butter and honey. Microwave for 45 minutes, Mix until smooth. Add in vanilla and blend in.
- Add in oats and mix until all the oats are evenly coated with the peanut butter mixture. Spread even out on a baking sheet.
- Bake at 275 degrees for 20 minutes. Stir and bake again for another 10-15 minutes until golden brown. Allow to cool. Granola will crisp up more as it cools. Store in an airtight container up to 2 weeks. Makes 5 cups.
Nutrition
Recipe adapted from Kristine’s Kitchen.
