Description
This Peanut Butter Cookie Granola is a naturally sweetened, crunchy snack packed with wholesome ingredients like oats, peanut butter, and seeds. With a delightful cookie-inspired flavor, it’s perfect for breakfast or a healthy snack and is easy to make with a mix of food processor blending and oven baking.
Ingredients
Wet Ingredients
- 3/4 cup smooth, drippy natural peanut butter (creamy or crunchy)
- 2/3 cup maple syrup
- 1/2 cup packed pitted medjool dates (approximately 6 large dates)
- 1/4 cup melted vegan butter (or coconut oil or dairy butter if not vegan)
- 1 Tbsp vanilla bean paste
- 1/2 tsp sea salt (add a pinch more if butter or peanut butter is unsalted)
Dry Ingredients
- 3 cups old-fashioned rolled oats (divided, ensure gluten-free if needed)
- 1/2 cup salted roasted peanuts (divided)
- 1/2 cup raw pumpkin seeds (pepitas)
- 1/4 cup chia seeds
Instructions
- Preheat the Oven: Preheat your oven to 325°F (162°C) and line a standard 13 x 18-inch baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Blend Wet and Some Dry Ingredients: In a food processor, combine the peanut butter, maple syrup, pitted dates, melted butter, vanilla bean paste, and sea salt. Process until the mixture thickens and the dates break down, about 20-30 seconds. Add 1 cup of oats and 1/4 cup of peanuts and continue processing until no whole oats or peanuts remain, resulting in a thick, sticky mixture.
- Mix Remaining Ingredients: Transfer the processed mixture to a large mixing bowl. Add the pumpkin seeds, chia seeds, remaining 2 cups of oats, and remaining 1/4 cup of peanuts. Stir vigorously with a wooden spoon until fully combined; it requires some effort due to the thickness.
- Spread and Bake the Granola: With a silicone spatula or wet hands, spread the granola mixture evenly on the prepared baking sheet, pressing it into one large piece that nearly fills the pan. Bake for 15 minutes, then break it up by tossing into small clusters. Spread the clusters out evenly again and bake for an additional 8-10 minutes until dark golden brown and fragrant. The granola will be soft right out of the oven but will crisp up as it cools.
- Cool and Store: Allow the granola to cool completely before enjoying. Store in an airtight container at room temperature for 1-2 weeks or refrigerate for 2-3 weeks to maintain freshness.
Notes
- Use gluten-free oats if you require a gluten-free granola.
- If your food processor struggles while blending nuts and oats, stop processing and proceed to mixing by hand.
- The granola will feel soft when just baked but hardens to a crunchy texture as it cools.
- Substitute vegan butter with coconut oil or regular dairy butter if not making a vegan version.
- Store granola in an airtight container to keep it fresh and crunchy for up to 2 weeks at room temperature or longer if refrigerated.
