Servings: 24 serving(s)
Prep time: 15 minutes
Total time: 1 hours 15 minutes
Cooking time: 1 hours
This easy recipe for peanut butter granola is wholesome and delicious. It’s a substantial snack that’s great sprinkled over yogurt and can be used as a salad topper too. Peanut butter granola is a good source of protein and iron. Refined sugar free.
Now that we have flipped the calendar to January I’m craving a different kind of snack. There are still Christmas cookies in the freezer, and we’ll get to them, but for now I have fibre on my mind. Fibre and flavour and wholesome treats.
Peanut butter granola fits into all of those categories.
The peanut butter in this recipe adds a wonderful richness to the flavour along with a good amount of protein. Unsweetened coconut adds natural sweetness and the seeds (three different kinds!) add lots of nutrition. The added sweetness comes from a combination of molasses and maple syrup.
Peanut butter granola is delicious stirred into plain yogurt and is good on it’s own too. Try peanut butter granola on your morning porridge (with sliced banana). For dessert, sprinkle it over our Healthy Greek Yogurt Chocolate Pudding.
- To keep my raisins tender I add them at the very end, once the granola has baked and cooked.
- The oil in the recipe can be replaced with water.
- Granola can be frozen up to three months (in an airtight container).
Peanut Butter Granola Recipe
- 6 cups old fashioned rolled oats
- 1 cup raw sunflower seeds
- 1 cup unsweetened shredded coconut
- ½ cup ground flax
- ½ cup raw pumpkin seeds
- ¾ cup natural peanut butter (smooth or crunchy)
- ¼ cup Crosby’s Fancy Molasses
- ¼ cup pure maple syrup
- 2 tsp. vanilla
- ¼ cup canola, grape seed, coconut or olive oil
- ¼ cup water
- 1 cup raisins
- Preheat the oven to 300 F and line two cookie sheets with parchment paper.
- Combine the first five ingredients in a large bowl.
- In a smaller bowl whisk together the wet ingredients.
- Add wet to dry and stir to combine, ensuring the dry ingredients are completely coated.
- Spread evenly between the two cookie sheets.
- Bake for one hour, tossing well every 15 minutes.
- When cool, add raisins and remove to an airtight container.
Nutritionals are based on generous 1/2 cup servings.
One more thing…
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