This vegan peanut butter granola is high in protein and fiber but tastes like a peanut butter cookie.
This granola has a classic peanut butter cookie flavor – but it’s healthy, hearty, and high in protein. The maple syrup gives it a rich sweetness, without being overly sugary. Plus, it’s got plenty of clusters & nuts – the signature of all the best granola.
If you haven’t made your own granola, MAKE THIS! It’s easy, way cheaper than store-bought, and simple to customize.
Ingredients
- Oats
- Roasted Peanuts
- Maple Syrup
- Salt
- Coconut Oil
- Protein Powder
- Peanut Butter
- Vanilla Extract
Substitutions
- Almond Granola – make this peanut-free by swapping peanut butter and peanuts for almond butter and toasted slivered almonds.
- Cashew Granola – for another delicious peanut-free version. Simply substitute the peanut butter and peanuts for cashew butter and toasted cashews.
Storage
Store in an airtight container in a dry area. A Tupperware container, glass jar with a lid, or freezer bag all work well.
Top tip
To get those delicious crunchy granola clusters, be sure to press down the oat mixture onto the baking sheet, so the oats and nuts are all touching, but still in a thin layer. Pressing down the granola on the pan before baking is one of the keys to getting those clusters, we all want in granola. It really helps get all the ingredients to stick together while baking.
Peanut Butter Granola
Ingredients
- 3 cups oats
- ¾ cups roasted peanuts
- ¾ cup maple syrup
- ½ teaspoon salt
- ¼ cup coconut oil melted
- 1 scoop vegan protein powder
- ⅔ cup peanut butter
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 325° f.
- In a large bowl, mix together oats & maple syrup. Set aside.
- In a medium bowl, melt coconut oil & mix with protein powder, vanilla, and salt. Mix this with the oats.
- Add in peanut butter & nuts. Mix well.
- Pour out mixture on a large baking sheet lined with parchment paper. Pan should be large enough so the granola is in a thin layer. If it is too thick, your granola will be soft instead of crunchy.
- Press down granola to get it all to stick together
- Bake for 15-20 minutes. Stir/flip the granola. Press down the granola again with the back of your spatula.
- Bake for another 15-20 minutes, stirring every 10 minutes
- Bake for a total of 30 – 40 minutes
- After 25 minutes I like to take out a bit of the granola to test doneness. If your granola is mostly dry and it’s crunchy to your liking (after it has cooled), your granola is done!
Notes
OTHER RECIPES YOU MAY ENJOY:
VEGAN S’MORES GRANOLA BARS
CAULIFLOWER MANGO PINEAPPLE NICE CREAM
My favorite protein powders to use in peanut butter granola:
- Vega – all of their products are vegan, so it’s easy to shop. Bonus: they plant a tree with every order.
- Orgain – the vanilla flavor is my go-to for adding to baked goods. Its neutral flavor isn’t as strong tasting as some other brands. They also offer a fun variety of seasonal flavors. Bonus: it’s often the least expensive protein powder you can find.