Simple Crunchy Peanut Butter Granola

Granola is perfect for weekday breakfasts. We often have bagels since we both have to rush off to work, but I wanted some variety. Granola is healthier, with more protein and complex cards to keep you full longer. On a typical weekday I’ll add some to yogurt, which takes less time than toasting a bagel.

I love that granola works well for routine weekday mornings, but can be fancied up on the weekends. Add yogurt, a bunch of different kinds of fruit, and serve in a fancy glass. If you haven’t had yogurt and granola out of a margarita glass, you definitely should treat yourself! And at 260 calories for half a cup, it only feels indulgent. The more fruit you add the prettier and better it is for you.

The simplicity of this recipe is what makes it one of my favorites; no hard to find ingredients either. Oats, peanut butter, cinnamon, vanilla, maple syrup, and olive oil get combined before being baked until the oats crunch up. The sweetness of the maple syrup pairs so well with a hint of vanilla. Peanut butter and cinnamon weave their way in too, but don’t take over. All of the flavors balance out and work together.

The oats start out dry, but pliable. After all the peanut butter is incorporated, they almost look shiny coated with everything. Once baked, the oats are no longer pliable and start caramelizing a bit. The peanut butter causes the oats to clump together, making delicious little clusters. Granola, once cooled, can be stored in an airtight container for 2 weeks. I’ve probably stored it longer than that. As long as it’s not stale, you’re good.

My favorite combination is granola and vanilla yogurt with raspberries and strawberries. What’s your favorite way to eat granola?

Simple Crunchy Peanut Butter Granola

A healthy and easy breakfast recipe!

Course Breakfast
Keyword Granola
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 8
Calories 260 kcal


  • 3 cups old fashioned oats
  • 1/4 cup maple syrup
  • 1/2 cup peanut butter
  • 1 tbsp olive oil
  • 1/2 tbsp vanilla extract
  • 1 tsp cinnamon


  1. Combine all ingredients in a large mixing bowl and stir until combined. Be sure there are no globs of peanut butter that aren't incorporated.

  2. Place on greased baking ban and bake @300 degrees for 40 minutes. The granola should be crunchy and just starting to caramelize.

  3. Let cook and store in an airtight container for up to 2 weeks.

This mixing bowl/measuring cup duo is one of my kitchen staples. I use it a few times a week, and is the bowl peeking through a picture above. I’ve had it for a few years and it still looks new after many runs through the dishwasher.

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