Serves 16
45 min
Big Cluster Peanut Butter Granola
Recipe GLPRc402f22c93f0cf
A hearty, chunky granola packed with peanuts and rolled oats, bound together with creamy peanut butter and a touch of maple syrup. This granola bakes low and slow to develop large, satisfying clusters that stay crunchy when cooled. Perfect for topping yogurt, cereal, or enjoying straight from the bowl as a wholesome snack.
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Ingredients
3½ cups rolled oats
¾ cup + 2 tablespoons whole wheat flour
1 cup salted or honey roasted peanuts
¾ cup natural peanut butter
¼ cup canola oil
¼ cup vanilla almond milk
1½ teaspoons baking powder
½ teaspoon salt
2 teaspoons vanilla extract
Directions
Preheat your oven to 275°F. Line a 9x13-inch (or larger) baking sheet with parchment paper.
In a large mixing bowl, combine the rolled oats, chopped peanuts, whole wheat flour, baking powder, and salt. Stir until evenly mixed.
In a separate bowl, whisk together the peanut butter, canola oil, vanilla extract, and almond milk until the mixture is smooth and well combined.
Pour the wet peanut butter mixture over the oat mixture and stir thoroughly until every oat cluster is coated and no dry streaks remain.
Spread the granola evenly onto the prepared baking sheet in an even layer.
Bake for 15 minutes, then remove from the oven and stir the granola to ensure even toasting.
Return to the oven and bake for another 15 minutes until the granola is golden brown and mostly dry to the touch, but still slightly soft enough to hold clusters. Watch carefully toward the end to prevent over-browning.
Remove from the oven and let the granola cool completely on the baking sheet for 2–3 hours without stirring. This allows the clusters to set and become fully crispy. You can leave it in the turned-off oven to cool if desired.
Once cooled and crunchy, break the granola into bite-sized clusters and store in an airtight container. Serve over yogurt, with fresh fruit, over ice cream, in milk, or enjoy as a standalone snack.
