Oh, baby! This peanut butter granola gives me all the feels. Crunchy clusters of goodness and that peanut butter flavour that we all know and love. This one is made from whole food plant-based ingredients that you can feel good about. It’s completely oil-free, gluten-free and made without any refined sugars. Talk about a guilt-free snack. It’s great on top of your favourite plant-based yogurt, as an easy snack, or serve it with some fresh fruit and plant-milk for a hearty and delicious breakfast.
Granola is a snack that my kids love. Which is great, because it can be made a little more calorie-dense to suit growing children. This is one thing parents sometimes forget when feeding plant-based kiddos.
In general, you want to feed growing children a higher calorie density than you feed yourself. This is for two reasons. First, they need more calories to fuel their growth phases. Second, they can’t physically eat as much as an adult can. This makes getting adequate energy from the more calorie dilute foods tougher. So, don’t hesitate to add a little more calorie density to your kid’s snacks. You can do this easily by including things like nuts and seeds (or nut and seed butter), dried fruit, whole grains and avocado.
But I digress. Anyway, granola as a snack, it’s right up there with trail mix. In fact, it usually gets added to their trail mix combos. Unfortunately, the store-bought granolas typically have A LOT of refined sugar and are made with oil. Both things that we aim to avoid in our diet.
I never let this sort of thing stop me though. I’m all about making foods that we love in a whole food plant-based way. So, I got to experimenting with some substitutions and the finished product is just as good as the store-bought versions (or better, in my daughter’s opinion).
I kept this one pretty simple with only 5 ingredients (and an optional 6th). But feel free to add other items to the mix and really make this granola your own.
To make this peanut butter granola you will need:
Old fashioned rolled oats – not quick oats or instant oats as they get mushy
Natural peanut butter – just peanuts on the ingredient list
Date syrup (or maple syrup)
Peanuts – whole, halved or pieces, your choice
Dairy-free chocolate chips (optional)
Making Peanut Butter Granola
First, preheat the oven to 350°F. Then, measure out the rolled oats and peanuts and mix them together in a large bowl. Set that aside for now.
Next, grab a small pot and heat it on the stovetop over low heat. Add the peanut butter to the pot and stir while it gently heats. You just want to warm it so it loosens up and mixes better. (If your peanut butter is nice and runny and room temperature, you can skip this step).
Then add the applesauce and date syrup to the pot and stir until well mixed. It might get a little thick and harder to mix when you add these ingredients, but don’t panic. Keep stirring and it will loosen up again.
Pour this mixture over the rolled oats and peanuts and mix well, until all the oats are well coated.
Line a baking sheet with parchment paper or a silicone baking mat and pour the granola mixture onto it.
Spread the granola out in an even layer, without gaps. This will give you those nice clusters.
Pop the baking sheet into the oven for 10 minutes. At the 10-minute mark, use a large spatula to turn the granola. This will ensure even baking. With the back of the spatula, gently press it back into that even layer.
Continue baking for an additional 8-13 minutes, until nicely browned. Do keep an eye on it toward the end though. It can go from perfect to burnt very quickly.
Allow it to cool on the baking sheet before transferring it to an airtight container. Once cool, you can add chocolate chips, dried fruit or any other add-ins you wish.
Store at room temperature for up to two weeks, or freeze for up to 3 months.
The next time you’re in the mood for the crunchy, nutty deliciousness that is peanut butter granola, give this recipe a whirl. Let me know how it goes in the comment section below.
- 2 1/4 cups old fashioned rolled oats
- 1/3 cup natural peanut butter
- 1/4 cup unsweetened apple sauce
- 1/4 - 1/3 cup date syrup or maple syrup (to taste)
- 3/4 cup shelled peanuts (unsalted)
- pinch of salt (optional)
- dairy-free chocolate chips (optional, to taste)
- Preheat the oven to 350°F
- Then, measure out the rolled oats and peanuts and mix them together in a large bowl. Set that aside for now.
- Next, grab a small pot and heat it on the stovetop over low heat.
- Add the peanut butter to the pot and stir while it gently heats. (If your peanut butter is runny and mixing well, you can skip this step).
- Then add the applesauce and date syrup (or maple syrup) to the pot and continue to stir until well blended.
- Pour this mixture over the rolled oats and peanuts and mix well, until all the oats are coated.
- Line a baking sheet with parchment paper or a silicone baking mat.
- Next, transfer the granola to the baking sheet and spread out into an even layer with no gaps. (This will give you those nice clusters.)
- Then place the baking sheet to the oven and bake for 10 minutes.
- At the 10-minute mark, use a large spatula to turn the granola. Then, with the back of the spatula, gently press it back into that even layer.
- Bake for another 8-15 minutes, until nicely browned. Watch it closely at the end as it can move from perfect to burnt very quickly.
- Allow the granola to cool completely before transferring to an airtight container.
- Stir in chocolate chips, dried fruit or any other add-ins you like.
Store on the counter for up to 2 weeks or in the freezer for up to 3 months.
Don't use instant or quick oats, as they tend to get mushy.
Made this recipe? I’d love it if you’d tag me on Instagram (@mentalforlentils) and use my hashtag (#mentalforlentils). I love getting a peek at what you’re cooking up in your kitchen.