This homemade PEANUT BUTTER GRANOLA is the perfect make-ahead breakfast! It’s quick and easy to make, it’s gluten-free, dairy-free, oil free and vegan! Feel free to add in chocolate chips if you’d like!
Prep Time: 5 minutes
Cook Time: 25-30 minutes
Total Time: 30-35 minutes
Servings: 8
Difficulty: 1/10
INGREDIENTS
Dry Ingredients
2 cups oats (use gluten free oats for gluten free granola)
1/2 cup unsalted peanuts, roughly chopped
pinch of salt
2 tbsp light brown sugar
Wet Ingredients
2 tbsp agave nectar (alternatively you can use honey)
1/3 cup of smooth 100% peanut butter
Mix-ins
1/4 cup dark chocolate chips (optional; use dairy free chocolate chips for vegan granola)
INSTRUCTIONS
Preheat oven to 320°F (160°C).
Add all dry ingredients to a large bowl. Mix to combine.
In a separate small bowl, whisk together the agave nectar and peanut butter until well combined. It helps to microwave the mixture for 10-20 seconds. Add this to the dry ingredients and stir to incorporate. It's best to use your hands to combine the ingredients.
Evenly distribute over a parchment-lined baking tray and bake in the centre rack of the preheated oven for 20 - 25 minutes, stirring every 5-10 minutes to avoid burning and ensure even browning.
Once lightly golden brown remove from the oven and allow to cool. The granola will continue to harden as it cools.
Once cooled, add in the dark chocolate chips.
When fully cooled, transfer to an airtight container or a glass storage jar.
RECIPE NOTES
* Storage: Store sealed and on the counter for up to 3 weeks
To make gluten free: Use gluten free oats.
To make dairy free: Use dairy free dark chocolate chips.
To make vegan: Use dairy free dark chocolate chips. Use agave nectar instead of honey.
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