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Top down view of crunchy peanut butter granola clusters on a plate. The granola is speckled with pumpkin seeds, sliced almonds, and dried cranberries.

The Best Chunky Peanut Butter Granola (Oil-Free)

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5 from 3 reviews

  • Author: Kathryn Alexandre
  • Total Time: 30 minutes
  • Yield: 550g 1x
  • Diet: Vegan

Description

Chunky peanut butter granola clusters in just 30 minutes! Super crunchy, full of flavour and it’s oil-free!

Ingredients

Units Scale
  • 1 cup large flake rolled oats
  • 1/2 cup quick oats (can use all rolled or quick oats)
  • 1/2 cup shredded coconut
  • 1/2 cup sliced almonds
  • 1/2 cup dried cranberries
  • 1/4 cup pumpkin seeds
  • 1 tbsp chia seeds
  • 1 tsp ground cinnamon
  • 1/3 cup maple syrup (see notes for alternatives)
  • 1/2 cup peanut butter
  • 1/2 tsp salt
  • 1/2 tsp pure vanilla extract

*All the ingredients for this recipe are from our pantry and freezer tips!

Instructions

  1. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or a silicone mat.
  2. Add the oats to a large bowl (I prefer the texture of a mixture of rolled and quick oats but this recipe works just as well with all rolled oats or all quick oats).
  3. Stir in the coconut, almonds, cranberries, pumpkin seeds, chia seeds and cinnamon (or any similar substitutes you wish to use).
  4. Gently heat up the maple syrup and peanut butter with the salt and vanilla in the microwave or in a saucepan to make it easier to mix with the dry ingredients.
  5. Mix the warmed peanut butter mixture into the dry ingredients and stir to fully coat.
  6. Spread the granola mixture onto the prepared baking sheet and pat it down as much as you can making sure that all the granola is touching. You should end up with a compact layer of granola about 1/2 inch thick.
  7. Bake at 350 F for 10 minutes. After 10 minutes remove the granola from the oven and give it a stir. Break up the clumps and flip the granola over as much as possible to make sure everything cooks evenly. Then pat the granola back together into a 1/2 inch compact layer making sure everything is touching.
  8. Return to the oven for another 10 minutes then remove from the oven and allow to cool completely on the baking sheet. Don’t stir the granola or break it up at all until it is completely cooled and this will ensure you get the best clusters.
  9. Once the granola is entirely cooled. Break it up as much as you would like and store in an airtight container on the counter for 1-2 weeks or in the fridge for longer storage.

Notes

Approximate Cost: $4.47 CAD. At roughly $0.80/100g this homemade recipe is about half the cost of store-bought granola at roughly $1.60/100g.

Since this recipe does not use oil, a liquid sweetener is the best choice for ensuring the granola clumps together. If you wish to use a granulated sugar and still want the granola to cluster, I recommend adding at least ¼ cup of an additional liquid (more peanut butter, an oil of your choice, or whipped aquafaba could all work). A couple flax eggs could potentially work and applesauce may reduce how crunchy the granola is and make it more chewy but will also act as a binder.

You can reduce the amounts of peanut butter and maple syrup but the granola will not stick together as well. If you prefer a looser granola then you can certainly reduce the amounts but if you do want the big granola clusters then the ratios in the recipe will be best.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Snacks
  • Method: Baked
  • Cuisine: American, Canadian

Find it online: https://tastythriftytimely.com/best-chunky-peanut-butter-granola-oil-free/