Crunchy Peanut Butter Granola
In our house we go through at least a jar of peanut butter a week. So it’s a huge understatement to say that we LOVE it. Especially Pics from New Zealand. While we happily eat it straight from the jar on a spoon, we also love it in this super crunchy granola.
This is one of those rare cases where I find smooth peanut butter works slightly better than crunchy. Although if you’ve only got crunchy in the house, it will be good too.
The peanut butter seems to slow down the browning process without slowing down the roasted flavours. So it can get over-roasted quite quickly. I tend to pull it out before the colour is as brown as I would normally let it get to be on the safe side.
takes about 45 minutes
makes 1 large tray
50g (2oz) butter or coconut oil
200g (7oz) peanut butter
250g (9oz) coconut flakes
500g (1lb) roasted peanuts
200g (7oz) flaked almonds
1. Preheat your oven to 150C (300F). Melt butter or coconut oil in a small saucepan. Remove from the heat and stir in the peanut butter.
2. Place coconut flakes, peanuts and almonds in a large mixing bowl. Drizzle over the peanut butter mixture. Toss until the everything is coated in the peanut butter goodness.
3. Line a large baking tray with baking paper. Spread over the nut mixture into an even layer.
4. Bake for 15-30 minutes, stirring every 10 minutes until the granola is golden brown or slightly darker. Cool on the tray before storing in an airtight container in the pantry.
Variations
vegan / dairy-free – use coconut oil.
traditional granola / budget – if you’re OK with carbs and gluten, replace some of the coconut with rolled oats.
chocolate granola – try the recipe over here.
different nuts – feel free to replace some or all of the peanuts with other chopped nuts.
no coconut – I use coconut flakes because they’re inexpensive compared to other nuts and lighten the texture but you could just use more flaked almonds or other nuts if you aren’t into coconut.
sweeter – I like to keep it on the more savoury side but feel free to add a little stevia, honey or maple syrup to the melted butter mixture.
snacky – toss in sea salt flakes and serve with drinks.
Shelf Life / Storage
Keeps for months in an airtight container in the pantry. Can be frozen indefinitely.
Add to my Old Favourite Recipes
Hi Jules – I’d love to add this to my inbox but don’t see a “button” to do so. Help, please! thanks! Jen
Yes! Will get Caroline to email you when it’s done Jen 🙂
Hey Jules! Just put another small batch (1-person-household) in the oven. Could not get a hold of raw peeled peanuts lately. When roasting raw peanuts with the thin brown skin, would you put them in with that skin still on or would that make it bitter? Today I went through the manual process of peeling 80-90% off and using the wind in the garden to blow them away 😉 .. but that’s a bit tedious. Any recommendation for peanut lovers welcome. Warmly, Sandra
You know peanut skins actually have a lot of flavour Sandra so I’d just leave them in. My Irishman used to make his own peanut butter and his secret ingredient was leaving the skins on 😉
Yay for peanuts!
I’ve been trying to like the idea of peanut butter granola as a low carb option, but no longer digest peanuts well, even though I like their flavor. I’ve finally realized that I can do this with almond butter, sub almonds for the peanuts, and then use something like chopped walnuts in place of the flaked almonds. Definitely going to try that. Hmm… maybe pistachios?
Yes Susan! Any nut butter would be great! and definitely yes to pistachios 🙂