Say goodbye to overpriced, sugar-laden store granola. This Homemade Peanut Butter Granola is a simple, wholesome snack that works on a yogurt parfait, alongside fresh fruit, or straight from a jar. Unsalted peanuts add the crunchy bite that makes this recipe irresistible. With just seven ingredients, it’s fast to mix, easy to bake, and something you can feel good about eating. Add it to your regular rotation—everything’s better with a bit of peanut butter.
What can I do with granola?
Granola is versatile and satisfying. I’ve always loved it—sometimes a little too much—but homemade granola lets you control the ingredients, reduce added sugar, and avoid unnecessary additives often found in store-bought varieties. Enjoy it dry as a crunchy snack, sprinkle it over yogurt for a parfait, serve it beside fresh fruit, or use it as a topping for smoothie bowls. The possibilities are endless and it pairs well with both sweet and savory breakfasts.
When I began focusing on healthier choices, packaged granola often felt too high in calories and sugar due to added sweeteners. Making granola at home is a simple way to enjoy the texture and flavor without the extras you don’t want. This peanut butter version delivers sweetness, salt balance, and crunch in one easy batch.
What you will need to make this healthy Homemade Peanut Butter Granola
- Old-fashioned oats — any brand will work.
- Cinnamon — adds warm spice and depth.
- Vanilla extract — for flavor.
- Kosher salt — balances the sweetness.
- Unsalted peanuts — for crunch.
- Pure maple syrup — the sole sweetener and a primary flavor component. Use real maple syrup rather than pancake or imitation syrups. If you must limit sugar, consider a sugar-free maple syrup alternative, though the taste will differ.
- Unsalted, natural peanut butter — use the real, creamy peanut butter (not powdered). If you use salted peanut butter, reduce or omit the kosher salt in the recipe to avoid excess saltiness.
How to make this Homemade Peanut Butter Granola
Making granola at home is surprisingly quick and low-effort. The basic steps are mixing, spreading, and baking. Lining the sheet pan with parchment paper prevents sticking and simplifies cleanup.
Preheat your oven to 325°F (163°C). In a large bowl, combine the melted peanut butter, maple syrup, kosher salt, cinnamon, and vanilla extract. Stir until smooth and well blended. Fold in the oats and peanuts so they’re evenly coated. Line a baking sheet with parchment paper and spread the granola into a uniform layer. Bake for about 25 minutes, watching carefully toward the end so it doesn’t overbrown.
Once baked, let the granola cool completely on the pan—about 30 to 60 minutes—so it crisps up and forms clusters. Break it into pieces and store in an airtight container, like a mason jar, at room temperature. Granola keeps well for a few weeks if kept dry and sealed.
Optional additions: chocolate chips (add after cooling), dried fruit such as raisins, or seeds like pumpkin or sunflower for extra texture and nutrition.
How-To Video
A short how-to video demonstrates the mixing and baking process. Search for a quick recipe reel or record your own step-by-step clip to make preparation even easier.
Homemade granola doesn’t have to be complicated
This peanut butter granola is an easy, reliable addition to any homemade granola collection. Once you see how little time it takes and how much control you have over the ingredients, you’ll likely prefer homemade to store-bought. If peanut butter isn’t your preference or you have a nut allergy, try swapping nut butter for seed butter or explore other homemade granola recipes that highlight chocolate, coconut, cinnamon, or different nuts and seeds for variety.
Homemade Peanut Butter Granola
Equipment
- Mixing bowl
- Sheet pan
- Parchment paper
Ingredients
- 2 cups old-fashioned oats
- 1/2 cup unsalted natural peanut butter, melted
- 1 tsp cinnamon
- 2 tsp vanilla extract
- 1/2 tsp kosher salt
- 1/4 cup pure maple syrup
- 1/4 cup unsalted peanuts
Instructions
- Preheat the oven to 325°F (163°C).
- In a large bowl, combine the melted peanut butter, maple syrup, kosher salt, cinnamon, and vanilla extract.
- Stir until well combined, then fold in the oats and peanuts until evenly coated.
- Line a baking sheet with parchment paper and spread the mixture into an even layer.
- Bake for 25 minutes, checking toward the end to prevent overbrowning.
- Let the granola cool for 30–60 minutes to crisp up, then break into clusters and store in an airtight container.
Notes
Serving size: 1/4 cup. Makes about 16 servings.
WW points: 3 (as noted by the recipe author).
Tip: Add chocolate chips or dried fruit after the granola has fully cooled to avoid melting or sticking.
Nutrition
Serving: 0.25 cup (1/4 cup) | Calories: 115 kcal | Carbohydrates: 13 g | Protein: 4 g | Fat: 6 g | Sugar: 4 g | Fiber: 2 g
