Peanut Butter Granola
Prep time
Cook time
Total time
Yield: Makes 6 to 8 servings
  • 1½ cups oats
  • ½ cup nuts, roughly chopped (I used a mix of peanuts and almonds)
  • 2 tablespoons sugar (caster or brown or mixed)
  • ¼ teaspoon salt
  • ¼ cup olive oil
  • ¼ cup peanut butter
  • ⅛ cup honey
  1. Preheat oven to 150C / 300F (non-fan assisted). Line a baking sheet with parchment paper and set aside.
  2. In a large mixing bowl, combine all the ingredients together. Tip everything onto the lined baking sheet and spread into a thin, even layer about 1-cm thick.
  3. Bake in the center rack for 20 to 30 minutes until the granola is lightly browned and fragrant - - there's no need to stir the granola if your granola is spread into a thin layer.
  4. Remove the baking sheet from the oven, set on a wire rack and let the granola cool completely. Break the granola into pieces (large or small is up to you) and store in an airtight container at room temperature for up to 1 week.
Naggy Notes
- If you would like to add in dried fruits like cranberries, raisins etc, stir them in after the granola has finished baking in the oven.

- If you have a huge family or eat granola every day, you can double the recipe to make more. If you are like me who is the only one eating granola and don't eat it everyday, you can halve the recipe.

- I like to eat my granola with plain yogurt (Greek yogurt is the best) with a small spoonful of chia seeds, but of course you can eat it with milk or soymilk.

- Adapted from Minimalist Baker's Peanut Butter Chocolate Chip Granola
Recipe by Foodie Baker at