Store-bought granola is usually too sweet, too expensive, or both. Homemade granola is ready in 25 minutes, keeps for two weeks, and tastes better – because you know the ingredients. Peanut butter as a binding agent ensures particularly large, crunchy clusters.
Ingredients (approx. 500 g / 1 large jar)
- 300 g rolled oats (coarse)
- 80 gr Organic creamy peanut butter
- 60 g chopped Organic peanuts
- 60 ml honey or maple syrup
- 3 tablespoons coconut oil or neutral vegetable oil
- 1 TL vanilla extract
- ½ tsp cinnamon
- a pinch of salt
Preparation
- Preheat oven to 160°C (fan-assisted). Line a baking tray with parchment paper.
- Heat peanut butter, honey, oil and vanilla in a small saucepan over low heat and stir until smooth.
- Mix the oats, peanuts, cinnamon and salt in a large bowl, then pour the warm peanut butter mixture over it and mix everything well.
- Spread evenly onto the baking tray – not too thin, the layer can be a little thicker, this results in better clusters.
- Bake for 20–25 minutes. Turn over halfway through.
- Important: The granola looks soft after baking – it only becomes crispy when it cools. So don't bake it again!
- Allow to cool completely, then pour into a glass.
Keeps for about 2 weeks when stored in an airtight container at room temperature. Goes well with yogurt, milk, smoothie bowls, or simply as a snack.
👉 Organic peanut butter directly from the Weinviertler Order from a farm