I love making my own homemade granola instead of buying store-bought ones because I strongly believe that it’s many times healthier – no preservatives or weird chemicals, no artificial flavouring, lower in sugar. While searching for new granola recipes to try out, I stumbled on a peanut butter granola recipe, just perfect to use up that leftover peanut butter that I used to bake those peanut butter cookies a few months back!
P.S. This is a scheduled post as I’m currently away on holiday! Thank you for visiting and leaving behind sweet comments! My apologies as I won’t be able to visit your blogs during this period. Do follow me at Instagram (@foodiebaker) to see what I am up to in Turkey!
This peanut butter granola recipe is extremely easy to make – the base ingredients are just, well, basic, with oats, sugar, salt, olive oil, peanut butter and honey. The add-ons are the nuts, which I used a mix of peanuts and almond this time round because I ran out of other nuts. In my previous nutty granola recipe, the nuts I used were left whole but this time round I decided to chop them up so that I don’t have to spend too much effort chewing up the nuts (it can get quite tiring heh). I left out dried fruits as I don’t have any on hand, but it’s so easy to stir in dried apricots, cranberries, raisins etc after the granola is baked.
The original peanut butter granola recipe I’ve adapted from makes 16 servings, while the one I’ve shared here is scaled down to makes 6 to 8 servings. The step-by-step photos you see below, however, makes only 3 to 4 servings (I halved it again) because I’m the only one who eats granola at home and I don’t have the habit of eating it everyday. So making just a small amount of it allows me to finish the granola faster (and try out other new granola recipes!) This is also why I love homemade granola as I usually have trouble finishing those store-bought ones – it’s too big a packet for me!
Do give homemade granola a chance as it requires minimum effort – it’s a no-mixer, no complicated steps, just dump all and mix together kind of recipe and the results are amazing, so delicious and can be way healthier than many ready-ones out there. Here are the step-by-step photos, but really, you won’t need them!
- 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
- Preheat oven to 150C / 300F (non-fan assisted). Line a baking sheet with parchment paper and set aside.
- 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.
- 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.
- 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.
- 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