Peanut Butter Granola | Gluten Free and Easy

Homemade granola can be surprisingly easy to get wrong. Too much stirring can leave you with lots of little pieces instead of clusters, while underbaking can leave it soft — and before you know it you’ve spent more time watching the oven than you wanted to.

This peanut butter granola recipe keeps things simple. Everything gets coated in a warm peanut butter, coconut oil and maple syrup mixture, baked until golden and then left alone to crisp up. It’s crunchy, full of seeds and coconut, and easy to adapt to whatever you already have in the pantry.

Why This Peanut Butter Granola Works

Ingredients

Here’s everything you need to make this Peanut Butter Granola at home.

• 160g raw almonds – These provide the bigger crunchy pieces throughout the granola. Roughly chop them so you get a mixture of small pieces and larger chunks. Nut-free swap: Replace with 160g mixed seeds.
• 70g sunflower seeds– Add crunch and a mild flavour without overpowering the peanut butter.
• 70g pumpkin seeds (pepitas) – Give the granola a slightly richer texture and more substantial bite.
• 40g chia seeds – Add texture and fibre without needing any preparation.
• 35g sesame seeds – These toast beautifully and add a subtle nutty flavour.
• 40g coconut flakes – Add sweetness, texture and those lovely toasted coconut pieces.
• 130g peanut butter – This is the star of the recipe. It coats the nuts and seeds and gives the granola its peanut butter flavour and clusters. Smooth or crunchy peanut butter both work. Nut-free swap: Replace with 110g tahini or another seed butter and add an extra 1 tsp cinnamon to balance the slightly more bitter flavour of seed butter.
• 50g coconut oil – Helps loosen the peanut butter mixture and gives the finished granola a crisp texture.
• 45g maple syrup – Adds sweetness and helps create the coating that brings everything together.
• 1 teaspoon ground cinnamon – Adds warmth and balances the peanut butter.
• ¼ tsp salt – A small amount of salt makes the peanut butter and maple flavours stand out.

Step-by-Step Instructions

Conventional Method

1. Heat the oven to 180°C and line two baking trays.
2. Roughly chop the almonds, keeping a mixture of small pieces and larger chunks.
3. Warm the peanut butter, coconut oil, maple syrup, cinnamon and salt until smooth and combined.
4. Add the nuts, seeds and coconut and mix until everything is well coated.
5. Spread across two trays and bake for 8 minutes.
6. Give the granola a gentle stir and return to the oven for another 8 minutes.
7. Leave it completely undisturbed to cool and crisp before breaking it into pieces.

The full step-by-step method with exact quantities, timings and instructions is included in the recipe card below.

Pantry Notes

This is a great recipe for using up the odds and ends in your pantry.

You can change the combination of nuts and seeds depending on what you have. Keep the overall quantity roughly the same so you don’t upset the balance of the recipe.

Pumpkin seeds can be swapped for extra sunflower seeds, and vice versa. You can also use a mixture of seeds rather than buying several different packets specifically for this recipe.

Maple syrup can be swapped for a sweetener of your choice. I’ve tested this recipe with both liquid and granulated sweeteners, so you have some flexibility depending on what you keep in the pantry.

I wouldn’t make big changes to the peanut butter, coconut oil and maple syrup quantities. They’re the part of the recipe that creates the coating and helps the granola crisp.

Tools I Use For This Peanut Butter Granola Recipe

• Sharp knife – a quality sharp knife makes cutting larger nuts easier and safer.
• Chopping board – to use when chopping nuts.
• Clip lid glass jar – for airtight storage of the homemade granola.
• Baking trays – for spreading out the mixture for even baking

How to Store This Peanut Butter Granola Recipe

Allow the granola to cool completely before storing.

Transfer to an airtight container and keep at room temperature for approximately 2 weeks.

Moisture is the enemy of crunchy granola, so make sure the container is well sealed.

If the granola softens, spread it over a baking tray and return it to a low oven for a few minutes. Allow it to cool completely again before storing.

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How to Adapt This Peanut Butter Granola Recipe

These simple swaps make this recipe easier to adapt for allergies, food intolerances, sensory preferences and different dietary needs.

Flexible cooking doesn’t need to mean cooking separate meals for everyone.

👉 For easy adaptable cooking, learn how to confidently swap everyday ingredients like flour, stock, pasta, soy sauce, and baking staples.

⚠️ The more swaps you make, the more the final result may vary — start simple where possible.

Serving Suggestions

Here are some delicious ways to enjoy your Peanut Butter Granola:

• Yoghurt + berries: Spoon over Greek yoghurt or your favourite dairy-free alternative with fresh berries.
• Breakfast bowl: Add milk and sliced banana for a quick breakfast.
• Parfait: Layer granola, yoghurt and fruit in a glass or jar.
• Snack: Keep a small portion ready for an afternoon snack.
• Smoothie bowl: Sprinkle over a smoothie bowl for extra crunch.

More Flexible Family Recipes

Frequently Asked Questions

Real Food For Real Families

These recipes are designed to help you cook one flexible meal that works for everyone — without making multiple dinners.

I focus on simple ingredients, practical swaps and real-life cooking. You won’t find perfectly styled food or complicated techniques here — just balanced, adaptable meals for busy families.

Because food should nourish you — not control you.

More Helpful Resources

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  Pantry Dinner Ideas When You’re Running Low on Food

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  7 Day Family Meal Plan: Easy, Flexible Dinners

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  How to Bulk Cook | Save Time, Money and Stress

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  Vegetables to Roast Together | Easy Tray Bake Guide

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