Posting my sausage and pepper pasta recipe inspired me to revisit some of my tried-and-true recipes here on the blog—and boy, do they need an upgrade. This honey peanut butter granola recipe was one of them. I originally posted this recipe in August of 2016, and man oh man, has my food photography changed since then. So I came back to the recipe, made some tweaks, took new photos, and voila! An upgraded honey peanut butter granola recipe that I have a feeling you’ll obsess over for a while.
When I originally wrote this recipe, I talked about how dumbfounded I was that a bag of granola at the grocery store was going to cost me $8.99. I was budgeting like crazy then because I didn’t have a full-time job yet, and given that I was cooking for two, money was really tight. So I invented this honey peanut butter granola which was a lot cheaper for me to make regularly. And healthier given that the sugar content in it was extremely slim compared to the bagged stuff.
As I came back to this recipe, I decided to make a few small changes. First, I decided to completely ditch the maple syrup and simply rely on the honey to sweeten up the granola. Second, I doubled the peanut butter content to make even bigger clumps of granola—and boost the flavor. Because of this, I also decreased the amount of salt in the recipe.
Make the granola your own!
Now my favorite thing about this recipe is how versatile it can be. First, you have to stick with the basics, which include:
- Rolled cut oats
- Peanut butter
- Vegetable (or canola) oil
Then, you can go for your add-ins. These honestly can be anything you want—dried fruit, nuts, seeds, you name it. Here are a few ideas if you need some granola inspiration:
- Dried cranberries
- Golden raisins
- Dried blueberries
- Sunflower seeds
- Sesame seeds
- Dried coconut flakes
Here’s a step-by-step guide on how to make this honey peanut butter granola recipe:
Mix all of the ingredients together in a medium-sized bowl.
Press the granola mixture down onto a sheet pan using a spatula.
Bake the granola for 30 minutes at 300 degrees, turning the granola mixture every 10 minutes. At the 30 minute mark, let the granola cool completely on the sheet pan (around 1 hour). Store in an air-tight mason jar or container.
And that’s it! So easy, right? Here’s the recipe card if you need it:
Honey Peanut Butter Granola
Honey Peanut Butter Granola
- 1 cup rolled-cut oats
- 1 tbsp honey
- 2 tbsp peanut butter smooth
- 1 tbsp vegetable oil or canola
- 1/2 tsp cinnamon
- 1/4 tsp salt
Additional toppings (examples)
- 1/4 cup chopped pecans
- 2 Tbsp pepitas
- Preheat the oven to 300 degrees.
- Combine all of the ingredients in a bowl and mix.
- Spray a 13×9 inch pan.
- Spread out the mixture onto the pan, flattening it with a spatula.
- Bake in the oven for 30 minutes, mixing up the mixture every 10 minutes.
- At the 30 minute mark, let the granola cool on the stovetop in the sheet pan—about 1 hour.
- Store in a mason jar, or another tight container, for up to a week
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