MAPLE PEANUT GRANOLA RECIPE
Did you know March 1st is National Peanut Butter Lover’s Day? What better day to post one of my favourite Peanut butter recipes! Extra crunchy and chunky maple peanut granola that’s homemade, healthy and delicious.
Skip the super sugary and rather pricey store-bought granola with sometimes questionable ingredients and make this easy recipe by throwing together a handful of ingredients, bake it until it’s nice and crispy and your kitchen starts to smells amazing.
Homemade maple peanut granola is a great breakfast option, either as a cereal with a cold bowl of milk or sprinkled over your favourite yogurt with some fresh fruit or jam. You can add it to a smoothie bowl or give your oatmeal an extra crunchy topping. If you are like me and crave a crunchy, nutty snack once in a while, you can just enjoy it on its own as well.
My favourite thing about making my own granola, apart from knowing exactly what ingredients are in there, is that you can make it your own creation depending on your preferences. It’s super easy to make it a little more or less sweet or add in some different nuts like pecans, walnuts, pumpkin seeds, some dried fruit like raisins, cranberries or apricots or even a handful of semi-sweet or dark chocolate chips.
TIPS TO MAKE THE PERFECT MAPLE PEANUT GRANOLA
Use a kitchen scale if you can, to weigh your ingredients rather than measuring them in cups. This will ensure accurate ingredients and will result in a great end product.
I recommend using old fashioned rolled oats instead of steel-cut or quick oats for this recipe.
Don’t skip the coconut oil for a crispy and nicely toasted granola.
Press your granola firmly onto the baking sheet for extra crunchy pieces.
Let your granola cool down completely before breaking it apart to achieve large, crispy clusters.
You can store your granola for up to a month if you keep it in an airtight container.
INGREDIENTS
Old fashioned rolled oats - To achieve the best texture in this granola use old fashioned rolled oats instead of steel-cut or quick oats.
Peanuts -Make sure to use unsalted and unseasoned peanuts for this recipe.
Coconut flakes - Large coconut flakes are added during the last five minutes and give this granola an extra crispy and tasty component.
Peanut butter - Use natural, smooth peanut butter without any other ingredients other than peanuts.
Maple syrup - I like to use pure maple syrup for this granola. You can substitute with honey if you wish so.
Coconut oil - Melt unrefined (virgin) coconut oil for the crispiest texture of this recipe. You can substitute with butter if you would like to.
Vanilla extract - I like to use pure vanilla extract instead of imitation vanilla.
The full ingredient list with exact measurements can be found in the recipe card below.
TOOLS YOU WILL NEED
baking sheet
parchment paper
big pan
spatula
INSTRUCTIONS
Preheat your oven to 325 °F (160°C), line a baking sheet with parchment paper and set aside.
Add coconut oil and maple syrup to a big pan, stir and melt for 2-3 minutes on low to medium heat.
Stir in natural, smooth peanut butter, pure vanilla extract, ground cinnamon and salt and mix well.
Add in the rolled oats and peanuts and mix well until everything is evenly coated and combined nicely.
Pour the granola mix onto the baking sheet and spread it out into an even layer and press down firmly with a spatula.
Bake for 10 minutes, then rotate the pan and bake for another 10 minutes.
Sprinkle the coconut flakes over the granola and bake for another 3- 5 minutes. Every oven works a bit differently; you might want to watch for the last 2 minutes to avoid the granola from getting too dark.
Remove from the oven and let your granola cool down completely.
Enjoy your homemade maple peanut granola right away or store it in an airtight container in a cool place for up to a month.
MAPLE PEANUT GRANOLA RECIPE
by Julia
Homemade maple peanut granola is a great breakfast option, either as a cereal with milk or sprinkled over your favourite yogurt and fresh fruit, added to a smoothie bowl or as a crunchy snack on its own. It’s super easy to make and you can add in different nuts like pecans, walnuts, pumpkin seeds, some dried fruit like raisins or cranberries or a handful of chocolate chips.
PREP : 15 minutes COOK : 25 minutes TOTAL : 40 minutes
YIELD : 12 servings
INGREDIENTS
250 g old fashioned rolled oats
80 g peanuts, unsalted
50 g coconut flakes
80 g natural, smooth peanut butter
90 g pure maple syrup
45 g coconut oil
1 tsp cinnamon, ground
2 tsp pure vanilla extract
1/2 tsp salt
INSTRUCTIONS
Preheat your oven to 325 °F (160°C), line a baking sheet with parchment paper and set aside.
Add coconut oil and maple syrup to a big pan, stir and melt for 2-3 minutes on low to medium heat.
Stir in natural, smooth peanut butter, pure vanilla extract, ground cinnamon and salt and mix well.
Add in the rolled oats and peanuts and mix well until everything is evenly coated and combined nicely.
Pour the granola mix onto the baking sheet and spread out into an even layer and press down firmly with a spatula.
Bake for 10 minutes, then rotate the pan and bake for another 10 minutes.
Sprinkle the coconut flakes over the granola and bake for another 3- 5 minutes. Every oven works a bit differently; you might want to watch for the last 2 minutes to avoid the granola from getting too dark.
Remove from the oven and let cool down completely.
Enjoy your homemade maple peanut granola right away or store it in an airtight container in a cool place for up to a month.