Easy Peanut Butter Granola

Vegan, gluten-free (with gf oats), oil-free


2 cups old-fashioned oats

1/3 cup peanut butter (I use natural, smooth)

1/4 cup pure maple syrup (more/less to desired sweetness)

1/2 tsp. vanilla extract

1/2 tsp. cinnamon

Salt to taste if desired

Optional add-ins after baking: dairy-free chocolate chips, dried fruit, coconut, etc.


Preheat oven to 325.

In a medium saucepan over med-low heat, add peanut butter and maple syrup.

Heat for about 4-5 minutes, stirring occasionally.

When melted, remove from heat. Add vanilla and cinnamon. Stir.

Add oats and stir well to thoroughly combine. Add a pinch of salt if desired.

Place parchment paper (or Silpat) on a baking sheet. Add oat mixture and slightly spread out. (It doesn't have to be totally spread out - keeping some together will create clusters!)

Bake for about 20 minutes, stirring halfway through. Remove and let cool.


Granola will be soft when it comes out of the oven, but it gradually hardens as it cools.

After it completely cools (about 25-30 minutes), I store it in a sealed glass jar in the fridge. Ours usually disappears within a week, but granola can typically keep for a month or even longer!

Adjust the sweetness as desired (more/less maple syrup). I find about 1/4 cup is the sweetness I like, plus it helps create the crunchy clusters!

From thegardengrazer.com