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Honey Peanut Granola recipe

Honey Peanut Granola recipe

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  • Recipes
  • Dish type
  • Breakfast
  • Granola

This sweet, crunchy homemade granola combines porridge oats with peanuts, wheatgerm, honey, dark brown sugar and vanilla. Baked in the oven, it's easy to make. You can use whatever kind of nuts you prefer.

133 people made this

IngredientsServes: 6

  • 250g (9 oz) porridge oats
  • 75g (3 oz) chopped peanuts
  • 4 tablespoons wheatgerm
  • 5 tablespoons honey
  • 5 tablespoons dark brown soft sugar
  • 4 tablespoons vegetable oil
  • 2 tablespoons warm water
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

MethodPrep:15min ›Cook:1hr ›Ready in:1hr15min

  1. Preheat the oven to 120 C / Gas mark 1/2. Lightly grease a baking tray.
  2. In a large bowl, combine oats, peanuts and wheatgerm.
  3. In a separate bowl, combine honey, brown sugar, vegetable oil, water, salt and vanilla. Stir well; then pour into the oat mixture and stir. Spread out on the prepared baking tray.
  4. Bake for 1 hour, stirring every 15 minutes. Remove from oven and cool before serving.

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Reviews & ratingsAverage global rating:(134)

Reviews in English (111)


Great granola! I normally make Almond Maple Granola from this website, but I was in the mood for something different. Thanks to JediCook's suggestion of adding cinnamon--it really does taste like an oatmeal cookie. My tweaks were to use old-fashioned oats, only 1/4 cup honey & brown sugar, 3 tbls oil, 1/4 tsp salt, and I subbed sliced almonds for the peanuts. I really love it and will make again.-07 Jun 2007

by Clearview

I made this both with and without the peanuts. The first batch I cooked for 45 minutes, stirring 3x and found that it was a bit over-done, so the next batches I just cooked for 30-35 minutes and they were perfectly golden. This mix is amazing and I love that the wheat germ is undetectable! I think I'll try adding some dried fruit like "craisins" in the next go-round.-16 Oct 2006


Delicious! I took the advice of Granyloohoo (who always gives great advice in her reviews!) and used 1/4 cup each of the honey and brown sugar, 3 Tbsp of oil and 1/4 tsp salt. I also used ground flaxseed instead of wheat germ. This came out plenty sweet and has a very nice crunch to it. I added 1/2 a cup coconut while baking and dumped in some craisins when I took it out of the oven. Excellent!-10 Feb 2008

Vegan Peanut Butter Granola Recipe

Kind lifer Foodnfriends shared this yum-looking homemade granola recipe. Homemade granola is easy to make and you get to control the quality of ingredients—and especially the sugar content. This recipe calls for honey, which you can easily sub out for maple syrup, agave nectar, or brown rice syrup.

Peanut Butter Granola

• 2 tablespoons Peanut Butter (I used Better n’ Peanut Butter)
• 2 tablespoons Honey (Maple Syrup or any alternative is fine)
• 1/4 teaspoon Cinnamon
• 1/4 teaspoon Vanilla
• 1 cup Oats

1. Preheat oven to 325 degrees. Spray cookie sheet with non-stick cooking spray and set aside.
2. Combine peanut butter and honey in a bowl and microwave until peanut butter melts (approximately 20 seconds). Stir.
3. Stir cinnamon and vanilla into peanut butter and honey mixture.
4. Add oats and stir until oats are completely covered in peanut butter mixture.
5. Spread out oat mixture onto prepared cookie sheet and bake for 7 – 8 minutes until granola is slightly browned.
6. Let cool until granola is crunchy.

Keep in mind that this is not a superhero breakfast. For me, this would be a dessert… a nice occasional treat!

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

Here are the ingredients you’ll need for this recipe:

  • Flax Egg — You can use either a flax egg or a chia egg
  • Rolled oats — These are also referred to as old-fashioned oats
  • Pecans – I buy pecans in large packages on my vegan shopping trips at Costco. You can also buy them at grocery stores or online.
  • Additional nuts — Use your favorite nuts, like pistachios, cashews, peanuts, and almonds
  • Seeds — Add your favorite seeds, like pumpkin, sunflower, hemp, and sesame
  • Syrup sweetener — You can use maple syrup or agave nectar
  • Peanut butter — You can use natural, creamy, or even crunchy peanut butter.
  • Coconut oil — Using refined coconut oil gives it a more natural flavor. You can substitute olive oil.
  • Dried fruit — Use your favorite dried fruits, such as raisins, dried cranberries, or even dried strawberries.

Note: You can use a variety of ingredients such as sunflower seeds, chia seeds, and any of your favorite nuts, like cashews. I like to mix it up from time to time to give it variety.

Granola with Honey and Peanut Butter

Kitchen Notes
Making homemade granola is fun and easy, and by using a little creativity your granola can be as wild or tame as your diet and taste buds desire. I realize that “homemade” can be a scary word – many of us imagine piles of dishes, smoke coming out of the oven and pizza delivery coming to the rescue. The word homemade has gotten a bad rap in recent years as the microwave-dinner/fast-food craze has taught us that our food needs to be cheap, cooked fast and eaten faster.

After cooking, baking and savoring over 30 honey recipes here, I’ve found that the key to good food is a combination of whole, quality ingredients and time to prepare, cook and enjoy. This honey granola recipe is a perfect example of investing time and ingredients to get an amazing snack. Spend some time this week with a good recipe, chew slowly, and share great food with good company.

Granola with Honey and Peanut Butter

Servings: 8 servings
Active time: 10 minutes
Total time: 45 minutes

Peanut Butter Granola, 8p

I first made this for myself as I love peanut butter in the mornings, but not having a toaster, popping bread under the grill inevitably goes wrong when you have a child to get washed and socked and shoed in the mornings – so I cobbled this together and bunged it in a big jar. Perfect with hot milk, or cold, or even pop it in the microwave for a minute for a warm, soft, stodgy, comforting start to your day.

There are endless variations to this too, just add a good oil, like coconut, in place of the peanut butter to hold your oats together (oo-er) and the possibilities are endless. I recommend dark chocolate with toasted or ground almonds if the purse stretches. Dark chocolate and marmalade is similar to a famous round chocolate orange in a bright blue box, and for breakfast, such fun! Golden syrup can be replaced with treacle, sugar, or any sweetening agent of your choice. If you feel like erring on the side of virtuous, chop a banana into it.

Makes 8 portions at 9p each. (This post is not sponsored I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links and make a purchase.)

((I’m currently trialling a partnership program with the budget supermarkets that I shop in for my recipes. If you click the links in the recipes I may earn a small commission, but don’t just click for the sake of it as they’re wise to that! As ever, I don’t promote anything I don’t genuinely use and love myself, but if you do online shopping at either of the Big Two, you might want to check out my recommendations)

First, preheat the oven to 180C.

Melt the peanut butter and golden syrup together with the oil – either in a medium saucepan on a low heat for a minute or two, or in the microwave on full power for 30 seconds – and stir to combine.

Add the oats and mix well to coat then in the oil-peanut-syrup mixture.

Lightly grease a baking tray and tip the granola onto it, gently flattening down with the back of a spoon to spread approximately 1cm thick. Bake in the centre of the oven for 15 minutes.

Remove and allow to cool, before transferring to an airtight container to store. It will keep for around 2 months. First published in the Guardian, Jan 2014.

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This site is free to those who need it, and always will be, but it does of course incur costs to run and keep it running. If you use it and benefit, enjoy it, and would like to keep it going, please consider popping something in the tip jar, and thankyou.

Peanut Butter and Honey Cheerios Granola

I've never seen Cheerios added to granola before, but that's a great idea!

My dad is a huge granola lover so I really enjoy getting to try different varieties for him to taste test! This is a different recipe than any I've tried before. I almost always use raw rolled oats as the base and add tons of nuts, seeds, and dried fruit. I like this recipe because it incorporates peanut butter and cereal definitely a breakfast granola!

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The art of breakfast and snacking right

Before they head off to school in the morning, I like to make sure that my kids aren’t hungry at all. I know the whole idea of breakfast’s being the most important meal of the day has been debunked, but hunger is distracting. The wait until lunchtime can be long.

When they come home from school, they’re always hungry. I want to make something satisfying available to them. But ever since my kids were little, I’ve been wary of ruining their appetites for dinnertime. It probably isn’t for the virtuous reason you think, though!

Since my kids are (nearly) all teenagers, I’m past the point of expecting that I can expand their palates. They like what they like at this point, and they likely won’t revisit those preferences until long after they’ve graduated from high school.

But a hungry dinner companion is a more forgiving, less picky and overall more pleasant dinner companion. So I want them to eat something filling, but as quickly as possible. That way, they have time to rebuild an appetite before dinner.

Having snacks like these peanut butter granola bars on hand is essential. A granola bar, a piece of fruit or a small yogurt, and my kids are willing to get started on their homework.

I’ll make a double recipe of these and other granola bars or breakfast cookies, and wrap them tightly. When my kids open the refrigerator, they’ll almost always find my stash. Grab … and go.

  • 3 cups old fashioned rolled oats
  • 1/3 cup peanuts, finely chopped (I use lightly salted kettle roasted)
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt
  • 1/2 cup smooth peanut butter
  • 1/3 cup honey
  • 3 tablespoons melted coconut oil
  • 1 teaspoon real vanilla extract
  1. Preheat your oven to 350° and line a 9x3 rimmed baking sheet with parchement. (I use a 9x13 rimmed baking pan)
  2. In a bowl, measure and add oats, finely chopped peanuts, cinnamon, nutmeg and salt. Stir to combine.
  3. Then add in peanut butter, honey, coconut oil and vanilla. Mix well until incorporated.
  4. Spread the oat mixture onto the prepared pan. Bake for 10 mintues, rotating the pan halfway.
  5. Stir and continue baking for 5 additional minutes or until golden brown.
  6. Allow the granola to cool before transfering to a container for storing.
  7. Should keep for up to 6 months.

Nutrition Information:


Serving Size:

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Crunchy Peanut Butter Granola Bars

Do you ever have one of those days where nothing seems to be going right?

I had one of those days recently when I was making these granola bars, partially because of my three failed attempts at this recipe! Yes, three.

Who fails at granola bars? I do.

I desperately wanted to make baked granola bars. Doesn’t it just sound dreamy?

Well, you know what happens when you bake granola bars (at least in my experience)? They become dry and crumbly, and you’re left with a big pan of granola – not what I’m going for. Any advice on this matter? I’d love to know.

In the meantime, back to the drawing board.

Instead of giving up altogether (which I did consider), I looked back on my favorite granola bar recipe for a little inspiration and found just what I needed.

There’s no need to bake your granola bars once they’re formed in the pan. The only baking required is for toasting the oats and nuts to give them more flavor and crunch. Dates provide the “glue” to hold these together and keep them 100% naturally sweetened.

The best part? This recipe is simple: 8 ingredients, 20 minutes (plus chilling), and easy-to-master methods.

These granola bars are everything I’d hoped for! They’re:

Super crunchy
Speckled with oats + coconut
Peanut buttery
Vegan + GF
Naturally sweetened
& Delicious

These make the perfect easy breakfast or on-the-go snack. They would be especially ideal for hiking, camping, and whenever you need a post-workout nibble.

If you try this recipe, let me know what you think! Leave a comment, rate it, and don’t forget to snap a picture and tag it #minimalistbaker on Instagram! I’d love to see what you come up with. Cheers, friends!

Honey Roasted Peanut Butter Granola

After a weekend visiting friends in Baltimore, eating cupcakes, Easter candy, and Berger cookies (if you’re in Baltimore you KNOW) and drinking hot chocolate, mimosas, and cappuccinos… I’m ready for something on the healthier side today. Well, semi-healthy.

A little M&M never hurt nobody.

Today’s recipe is the sequel to my original trail mix granola. The most snacky, munchable granola of them all. The week I made that particular granola, I made two other varieties. And clearly, I’m taking my time posting each of them. Whoops!

Granola is one of my favorite snacks to have around. I almost always have a tupperware of my peanut butter & jelly granola on hand and bowls of this chocolate crunch granola are the next best thing when all you’re craving are chocolate candy bars. Store-bought granola is usually full of strange ingredients, masked by way too much refined sugar and unnecessary fat. That’s why I always make my own. Full of ingredients I recognize and love. Including homemade honey roasted peanut butter.

Have you ever tried my homemade honey roasted peanut butter before? It’s made from one ingredient– honey roasted peanuts. Shocking, right? It’s the peanut butter I love to eat on its own or on a sandwich/wrap/celery/apple/spoon. I don’t bake with it much since baked goods really require that box-brand creamy and thick peanut butter consistency. But I eat this stuff like it’s going out of style.

Paired with a little honey, some coconut oil (for a light crunch!), vanilla and cinnamon for extra flavor, oats, and peanuts… we’ve got ourselves a tasty new granola recipe. 7 easy ingredients mixed up in 1 bowl.

If you like honey and you like peanut butter, this granola is for YOU.

With a little almond milk, I love a bowl of this honey roasted peanut butter granola for breakfast. It has so much incredible flavor! On the snack side, though, I like to add M&Ms and some peanut butter chips. As the granola cools, toss in a handful of each. The peanut butter chips will slightly melt making each bite a little sweeter and the M&Ms will mostly hold their shape. This fun version tastes like a monster cookie. You’ve tried my soft-baked monster cookies before, riiiiiight??

Think of the M&M, peanut butter chip version as the “healthiest dessert but not really dessert” dessert you’ll have this week. Quick, straightforward, simple, peanut butter. 4 things I love about a new recipe.


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