Chunky Peanut Butter Granola

5 from 1 vote

This lightly sweetened and warmly spiced granola is great with yogurt or as a snack. It breaks into chunks and clusters of granola.

Prep Time5

Cook Time20

Total Time25

Course: Breakfast

Cuisine: American

Diet: Vegan

Servings: servings

Calories: 254kcal

Preheat the oven to 350F.
Add the oats, pecans, hemp seeds, ground flaxseed, cinnamon, and salt to a large bowl. Stir well.
In a liquid measuring cup, stir together the peanut butter, maple syrup, and olive oil. Heat in the microwave until warmed and easy to stir together, about 1 minute. Or heat on the stove over medium heat, stirring to combine.
Pour the liquids over the dry ingredients. Stir to combine.
Transfer to an 8x8-inch parchment paper-lined baking dish. Foil also works. Flatten the granola into a single layer. Bake at 350F for 18-20 minutes, or until the granola feels firm to touch and is golden.
Let cool completely in the pan. Once cooled, remove the granola from the pan and break up with your hands or by tapping it with a spoon. Enjoy!

Peanut Butter: Almond butter, cashew butter, and tahini also work.
Maple syrup: Honey can be used as a direct swap.
Flax and hemp hearts: These are both optional and I've successfully made this granola without them. These are ingredients that I always have on hand and like to add for extra nutrition and omega-3s.
Pecans: Feel free to replace with any type of raw nut, like almonds or peanuts.
One recipe fits perfectly in a quart sized Ball jar.
Leftovers keep well at room temp for several days. I like to keep it in the fridge to extend shelf life to up to 2 weeks.
Freezing: You can freeze granola for up to 3 months.
If doubling the recipe, bake in a 9x13-inch baking dish.