If you’re a creature of habit and always stick to the same shop bought granola, then this simple Peanut Butter Granola is a great recipe to switch it up with. Featuring oats, nuts, seeds and a whole lot of peanut butter to create a delicious yet healthy breakfast. It’s crunchy, nutty, sweet, salty and incredibly tasty.
I make a fresh batch of homemade granola every couple of weeks, with some of my favourites being my
But, being the self confessed peanut butter addict that I am, this recipe tops them all. Featuring chunky peanut oat clusters, nuts and seeds, it’s the perfect breakfast addition.
This is one of my simpler granola recipes, featuring just 7 ingredients. Whilst its peanut butter taste makes it unbelievably delicious and moreish, but if you’re looking for something a little more indulgent then try my Chocolate Peanut Butter Date Granola.
I absolutely love peanut butter and it features in almost all of my recipes, including my
- Peanut Butter Satay Buddha Bowl
- Chocolate Peanut Butter Crispy Bars
- Raspberry Peanut Butter Cups
- And Peanut Butter and Raspberry Jam Crumble Bars
Alongside the cinnamon, maple syrup and coconut oil in this recipe it creates a batch of granola that’s
and so versatile that it can enjoyed at any time of day. I love this granola sprinkled over a bowl of creamy chocolate protein nice cream, as a snack straight from the jar or served with coconut yoghurt, fruit and a big dollop of peanut butter for a nourishing breakfast.
I love seeing you recreate my recipes so if you make these, please let me know in the comments below and don’t forget to tag me in your photos on Instagram using @nourishingyas or #nourishingyas.
- 1 and 1/2 cups jumbo rolled oats
- 1 cup mixed nuts and seeds
- 1/4 cup ground almonds
- 1/2 tsp cinnamon
- 3 tbsps coconut oil
- 3 heaping tbsps peanut butter
- 3 tbsps maple syrup, or liquid sweetener of choice
- Pre-heat the oven to gas mark 4 and line a large baking tray with grease proof paper.
- Add the oats, nuts, seeds and ground almonds to a large mixing bowl and stir until combined.
- Add the coconut oil to a small pan and set over a low heat and heat until melted.
- Once melted, add the maple syrup, peanut butter and cinnamon to the pan and stir gently until combined.
- Pour the wet mix over the dry ingredients and stir well, ensuring everything is fully coated.
- Transfer the granola to the baking tray and bake in the center of the oven for 20-30 minutes or until golden brown and fragrant. Make sure to remove from the oven and stir every 5-10 minutes, to ensure that it bakes evenly and doesn’t burn.
- Remove from the oven and leave to cool fully before stirring through the raisins.
- Transfer to an airtight container where it will keep for up to 6 weeks.
Enjoy alone with chilled nut milk, sprinkled on your nice cream, porridge bowl or as a snack straight from the jar!