My favorite homemade peanut butter granola recipe! It’s quick and easy to make, it’s naturally sweetened with honey, and it’s ridiculously, irresistibly, completely delicious. Feel free to customize with any add-ins that you prefer.
- 3 cups old-fashioned oats
- 2/3 cup nuts (such as peanuts, sliced almonds, chopped pecans, or a mix)
- 1/3 cup natural smooth peanut butter
- 1/4 cup honey
- 3 tablespoons melted coconut oil
- 2 teaspoons vanilla extract
- 3/4 teaspoon sea salt*
- 1/4 teaspoon ground cinnamon
- optional: 1/3 cup unsweetened flaked coconut
- optional: 1/3 cup semisweet chocolate chips
- Heat oven to 325°F. Line a large baking sheet with parchment paper.
- Combine oats and nuts in a large mixing bowl. Set aside.
- In a separate bowl, stir together the peanut butter, honey, coconut oil, vanilla, salt and cinnamon. Heat briefly in the microwave (for 20-30 seconds) or in a small saucepan (over medium heat for 3-4 minutes) until warm, but not bubbly. Stir again until smooth.
- Pour the peanut butter mixture over the oats mixture, and stir until evenly combined.
- Spread the granola out evenly on the prepared baking sheet. Bake for 25 minutes, stirring once halfway through, and keeping an eye on the granola to ensure that it doesn’t burn. Remove pan from the oven, sprinkle the coconut on top, and give the mixture a good stir. Bake for 4-5 more minutes, or until the granola is lightly toasted and golden.
- Remove from the oven and transfer to a wire baking rack. Let the granola cool until it reaches room temperature. Then stir in the chocolate chips (if using), and any other optional add-ins you might prefer.
- Serve immediately, or store in an airtight container at room temperature for up to 1 month.
*I like to also sprinkle on a bit of flaky sea salt (like this) at the end.
Gluten-Free: If making this recipe gluten-free, be sure to use certified gluten-free oats and ingredients.