12 Jun Peanut Butter Granola
Peanut Butter Granola
When it comes to food, simplicity is the best and that is so true with this recipe.
This easy homemade Peanut Butter Granola is made with simple ingredients in a short time. Plus, its gluten free, dairy-free, oil-free and vegan as well!
Its naturally sweetened and completely delicious! You will want to eat this homemade Peanut Butter Granola by the handful!
We love enjoying it over yogurt or almond milk! Sometimes, we eat this with sliced banana and milk for breakfast with a drizzle of honey.
You can mix in chopped peanuts or chocolate chips for dessert.
Ingredients
- 2 cups old fashioned oats
- 1/2 tsp ground cinnamon
- 1 tsp chia seeds
- 1 tsp flax seed
- 1/4 tsp sea salt
- 1/4 cup natural peanut butter
- 1/4 cup honey/maple syrup/agave nectar
- 1/4 tsp natural vanilla extract
- 1/4 cup dairy-free chocolate chips (dark) (optional)
- 1/4 cup chopped nuts (almonds, peanuts, walnuts, cashews) (optional)
Directions
STEP 1
Preheat oven to 325F and line a baking sheet with parchment paper or grease foil with oil.
STEP 2
In a large mixing bowl, mix oats, cinnamon, chia seeds, flax seed and sea salt and set a side.
STEP 3
In a pan, add peanut butter, honey (sweetener of your choice) and vanilla extract and heat on low heat until warm and smooth.
STEP 4
Remove from heat and pour over the oats mixture and stir until evenly distributed. If it appears too wet, you can add more oats.
STEP 5
Spread the peanut butter granola evenly on the prepared baking sheet and bake for 15-20 minutes until light golden brown. Watch closely as it tends to brown quickly. You can take them out even after 15 minutes if they’re well baked.
STEP 6
Remove from the oven and let cool until it reaches at room temperature. You can add the chopped nuts or chocolate chips here if you like!
STEP 7
Store in air tight container for 3 weeks and you can freeze later.
Notes
- You can store it for about 3 weeks and can freeze after that.
- You can eat with milk of your choice and sliced bananas and strawberries.
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