Maple Peanut Butter Granola
on Jun 01, 2022, Updated Feb 21, 2025
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Crunchy and nutty, this homemade granola recipe will up-level your morning breakfast or be the perfect late-night snack to satisfy your cravings!
I love making healthier versions of foods that I find in the grocery store. One of these is granola!
Many store brands are filled with seed oils and refined sugars — two ingredients that I try to limit from my diet.
This Homemade Maple Peanut Butter Granola is full of simple, honest ingredients.
This granola is peanut butter-forward (just the way I like it!). It serves a purpose too: Mixing nut butter into the wet ingredients eliminates the need for excess oil.
And by incorporating maple syrup instead of refined white sugar, I’m adding a delicious caramel flavor while also choosing a natural sweetener with a lower glycemic index.
Personally, I’m a fan of eating this tasty treat as a late-night snack. My husband Kyle is a fan of yogurt bowls, so he likes to add homemade granola as a topper to his morning meal.
No matter when or how you eat it, having a batch on hand will help satisfy any crunchy or sweet cravings.
Use this recipe as a guide and let me know what creations you make using it by sharing your photos on Instagram and tagging me, @olivia.adriance. Enjoy!
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Ingredients for Peanut Butter Granola
No fancy ingredients here! The best granola comes together quickly with just a handful of ingredients. Here’s what you’ll need.
- Gluten-Free Oats: For granola, I prefer to use gluten-free old fashioned rolled oats. These oats are chewier and larger in size, meaning they’ll hold their shape better when baked.
- Nuts and Seeds: Use your favorite combo here! I used a mix of walnuts, pecans, and pumpkin seeds.
- Cinnamon: Makes everything better, right? Cinnamon is also good for heart health, blood pressure, and brain health!
Pin this recipe for later!
Pin It- Creamy Peanut Butter: I used @picspeanutbutter, but use your favorite type. Any nut butter will do — cashew, almond, or even tahini if you’re allergic to nuts.
- Maple Syrup: This natural sweetener helps bind the ingredients together and gives it a caramel taste.
- Coconut Oil: You need a bit of oil to get the crispy chunks that we all love from granola. Coconut oil is great for baking and doesn’t give it an overpowering coconut taste.
- Vanilla Extract: Just a touch will bring out all the flavors and make your kitchen smell heavenly too!
Step-by-Step Instructions for Homemade Granola
Start by preheating the oven to 325°F.
In a large bowl, mix together the gluten-free rolled oats, nuts, seeds, cinnamon, salt and set aside.
In a small bowl, whisk together the peanut butter, maple syrup, coconut oil, and vanilla until well combined.
Pour the wet mixture over the dry ingredients and gently stir with a large spoon or spatula until the dry ingredients are evenly coated.
Line a large sheet pan with parchment paper and spread the granola mixture into an even layer on the sheet pan.
Bake for 15 minutes. Stir and bake for another 7 to 10 minutes. Keep a close eye on the granola to ensure that it doesn’t burn.
Remove the sheet pan from the oven and place on a wire rack to allow the granola to cool completely.
Serve immediately or store in an airtight container for up to a month. Enjoy!
Use This Granola For:
HOMEMADE MAPLE PEANUT BUTTER GRANOLA
Ingredients
- 3 cups old-fashioned gluten-free oats
- ¾ cups nuts and seeds (I used a mix of walnuts, pecans, and pumpkin seeds)
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup creamy peanut butter (I used Pics Peanut Butter)
- ⅓ cup maple syrup
- ¼ cup coconut oil, melted
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F.
- In a large bowl, mix together the rolled oats, nuts, seeds, cinnamon, salt and set aside.
- In a small bowl, whisk together the peanut butter, maple syrup, coconut oil, and vanilla until well combined.
- Pour the wet mixture over the dry ingredients and gently stir until the dry ingredients are evenly coated.
- Line a large sheet pan with parchment paper and spread the mixture into an even layer on the sheet pan.
- Bake for 15 minutes. Stir and bake for another 7 to 10 minutes, watching the granola to ensure that it doesn’t burn.
- Remove from the oven and place on a wire rack to allow the granola to cool completely.
- Serve immediately or store in an airtight container for up to a month. Enjoy!
My husband’s favorite! I like granola, my husband loves granola. This has become a staple in our kitchen.
Your granola is wonderful! My daughters love it. Sometimes we can’t even wait for it to cool and just serve it with your cashew milk! Ooo so yummy!
Honestly thank you for your website. We are finally enjoying food again and not feeling restricted on food we can eat that taste good.
Hi, Natasha! That makes me SO happy to hear. So glad to be a resource for you and your family 🙂