Easy homemade chunky peanut butter granola that’s perfectly sweet, extra crunchy and oh so delicious! A great breakfast or snack for my fellow peanut butter lovers out there!
Warning: if you love peanut butter, this granola is dangerously delicious! It’s packed the peanut butter and peanuts for a scrumptious breakfast or snack that’s irresistible.
We love granola and we’re obsessed with peanut butter, so it was only a matter of time that I baked up a homemade peanut butter granola and it’s quickly become our fave. Big chunks of oat-y nut-y clusters are held together by peanut butter with a hint of honey throughout. It’s the most snackable of granolas that you’re sure to love!
We keep a big jar of it on the kitchen counter, with little bowls next to it, so it’s easily accessible for a quick breakfast or snack. Yummy yum yum!
- 2 cups old-fashioned oatmeal
- 2 cups quick-cooking oatmeal
- ½ cup whole wheat flour
- ¼ cup ground flaxseed
- 1 cup dry roasted peanuts
- 1-1/4 cups peanut butter
- 1 cup honey, divided
- ½ cup brown sugar
- 1 teaspoon vanilla
- ¼ cup water
- Preheat oven to 350°F. Spray a large rimmed baking sheet with cooking spray and set aside.
- In a large bowl, stir together the old-fashioned oats, quick-cooking oats, whole wheat flour, flaxseed and peanuts.
- In a small pan over low heat, add the peanut butter, ½ cup honey, brown sugar and vanilla. Stir constantly until peanut butter is melted and mixture is smooth. Pour over dry ingredients and stir together with a wooden spoon or your hands until dry ingredients are mostly coated. Stir in water until granola mixture is wet and a little mushy.
- Press mixture evenly into prepared baking sheet. Drizzle with ¼ cup honey. Bake for 30 minutes or until granola starts to toast and turn a golden brown. Remove from oven and let cool completely in the pan on a wire rack.
- Once granola is cool, break it into large chunks and stir together a bit. Drizzle with remaining ¼ cup honey. Return to oven for 10-15 minutes or until granola is evenly toasted and golden brown. Let cool completely. Store in a jar or bag that’s not completely sealed so granola stays crunchy.