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Author: Sally
Published: 02/23/2015Updated: 12/17/2020
If you like peanut butter and honey, this easy homemade granola is for you.
After a weekend visiting friends in Baltimore, eating cupcakes, Easter candy, andBerger cookies (if you’re in Baltimore you KNOW) and drinking hot chocolate, mimosas, and cappuccinos… I’m ready for something on the healthier side today. Well, semi-healthy.
Granola is one of my favorite snacks to have around. I almost always have a tupperware of my , pumpkin granola, vanilla almond granola, or granola clusters on hand, andbowls of this chocolate crunch granola are the next best thing when all you’re craving arechocolate candy bars. Store-bought granola is usually full of strange ingredients, masked by way too much refined sugar and unnecessary fat. That’s why I always make my own. Full of ingredients I recognize and love. Including homemade honey roasted peanut butter.
Have you ever tried my homemade honey roasted peanut butter before? It’s made from one ingredient—honey roasted peanuts. Shocking, right? It’s the peanut butter I love to eat on its own or on a sandwich/wrap/celery/apple/spoon. I don’t bake with it much since baked goods really require that box-brand creamy and thick peanut butter consistency. But I eat this stuff like it’s going out of style.
Paired with a little honey, somecoconut oil (for a light crunch!), vanilla and cinnamon for extra flavor, oats, and peanuts… we’ve got ourselves atasty new granola recipe. 7 easy ingredients mixed up in 1 bowl.
If you like honey and you like peanut butter, this granola is for YOU.
With a little almond milk, I love a bowl of thishoney roasted peanut butter granola for breakfast. It has so much incredibleflavor!On the snack side, though, I like to add M&Ms and some peanut butter chips. As the granola cools, toss in a handful of each. The peanut butter chips will slightly melt making each bite a little sweeter and the M&Ms will mostly hold their shape. This fun versiontastes like a monster cookie. You’ve tried my soft-baked monster cookies before, right??
Think of the M&M, peanut butter chip version as the “healthiest dessert but not really dessert” dessert you’ll have this week.Quick, straightforward, simple, peanut butter. Four things I love about a new recipe.
5 Stars4 Stars3 Stars2 Stars1 Star5 from 2 reviews
- Author: Sally
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 4-5 cups
- Category: Breakfast
- Method: Baking
- Cuisine: American
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Description
If you like peanut butter and honey, this easy homemade granola is for you.
Ingredients
- 1/4 cup (56g) coconut oil*
- 1/3 cup (113g) honey
- 1/2 cup (125g) honey roasted peanut butter*
- 1 teaspoon pure vanilla extract
- 3 cups (255g) old-fashioned whole rolled oats*
- 1 cup (140g) honey roasted peanuts
- 1/2 teaspoon ground cinnamon
- optional: 1/2 cup (90g) peanut butter chips
- optional: 1/2 cup (100g) mini or regular size M&Ms
Instructions
- Preheat oven to 300°F (149°C) degrees. Line one large baking sheet with parchment paper or a silicone baking mat.
- In a large heat-proof bowl, microwave the coconut oil and honey together for about 30 seconds. Alternatively, you may melt these ingredients together in a small pan on the stovetop. Remove from the microwave and using a fork or silicone spatula, stir until they are melted together and smooth. You may need to microwave it for 10 more seconds or so. Stir in the peanut butter and vanilla until smooth. Add the oats, peanuts, and cinnamon. Toss the mixture to coat everything. Make sure all of the oats are moistened.
- Spread onto the prepared baking sheet (it usually always fits onto just one—if too crowded, use two baking sheets and bake at the same time on different racks) and bake for 35 minutes, stirring every 10 minutes or so. Remove from the oven and allow the granola to cool for 10 minutes, then sprinkle the peanut butter chips and M&Ms on top. Stir everything together gently on the baking sheet. Allow to cool completely before enjoying.
Notes
- Make Ahead & Freezing Instructions: Granola is the perfect recipe to make ahead because it stays fresh for so long.Store this in anairtight container at room temperature for up to 3 weeks. You can also freeze it for up to 3 months.
- Special Tools (affiliate links): Baking Sheet | Silicone Baking Mat or Parchment Paper | Glass Mixing Bowl | Silicone Spatula
- Oil: Either canola or vegetable oil instead of coconut oil is fine. If using either of those, you do not have to melt it with the honey in step 2. Simply whisk it with the honey.
- Peanut Butter: If not using my homemade honey roasted peanut butter, simple use your favorite brand. Keep in mind that you may need to use 1/2 cup of honey (instead of 1/3 cup) if your peanut butter isn’t slightly sweet like the homemade honey roasted peanut butter is.
- Gluten Free: Use certified gluten free oats if intolerant.
