Homemade Peanut Butter Granola
This easy-to-make recipe has the perfect balance of peanut butter flavor, sweetness, and crunch. Plus there are no added preservatives and it’s much more cost-effective than store bought!
Equipment
- 1 Small or medium pan
- 1 Mixing Bowl
- 1 Baking sheet I use a 9.5 x 13 baking sheet
- Parchment paper
Ingredients
Dry Ingredients:
- 2 cups old fashion rolled oats
- ½ cup pecan pieces
- ½ cup pepitas
- ½ cup shredded coconut
Wet Ingredients:
- ¼ cup + 2 tablespoons creamy peanut butter natural, salted
- ¼ cup maple syrup
- 3 tablespoons water
- 1 teaspoon vanilla extract
Mix In At The End:
- ¾ cup raisins
Instructions
- Preheat the oven to 325 ºF (165 degrees C).
- Add oats, nuts, seeds, and coconut to a mixing bowl. Keep the raisins set aside.
- On the stovetop, add peanut butter, water, maple syrup, and vanilla to pan. Stir over low-medium heat for ~2-3 minutes, until all ingredients are well combined.
- Pour wet ingredients on the dry ingredients in the mixing bowl. Stir until thoroughly combined.
- Pour granola onto a baking sheet lined with parchment paper and press down with a large spoon or a spatula to create a uniform layer.
- Bake for 23 minutes. The granola, including some of the coconut pieces, will have a light golden-brown hue and appear dryer than it did prior to baking.
- Remove granola from the oven and add raisins on top.
- Once mostly cool, break apart granola with a spatula and/or your hands.
- Once completely cool, store in an airtight, glass container in a cool dry place like a cupboard or pantry. Good for ~4 weeks.
Notes
Bake times may vary depending on your oven.
Serving size: ⅓ cup, makes 15 servings
Homemade granola retains the best quality for about a month if you store it at room temperature.