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Crunchy peanut butter granola clusters that you’ll be craving in the middle of the night. Don’t ask me how I know… 🙂
I seem to be on a peanut butter kick lately, I’ve shared a few peanut butter recipes with you in the past while and they’ve all become new favourite recipes around here.
So being on this peanut butter craving streak, I had the idea to go back to my maple coconut granola clusters recipe, change it up a little, and make peanut butter granola.
Mostly because peanut butter granola sounds delicious (I had never tried it before) and I wanted a change from the granola recipe I usually make. These little clusters of delicious turned out so, so good.
Just like all of my other recipes, this is an easy one to make. To make it, it’s simply a matter of mixing the dry ingredients, mixing the wet ingredients, combining them, and then baking.
See? Easy, right?
Once it has been baked and cooled, break the clusters up into pieces, making them as large or as small as you want. Then store in an airtight container.
The clusters have a hit of peanut butter flavour, but it’s not overpowering. They’re also crunchy and not too sweet. Perfection.
The recipe does not contain any added oil or refined sugar, and has a nice hint of coconut flavour from the shredded coconut. Definitely better than store bought granola.
And the thing I love most about this recipe is that they’re granola clusters. This isn’t that loose type of granola you may be used to. Clusters are where it’s at.
Try them and you’ll never want loose granola again 🙂
Ideas for enjoying granola clusters…
- My favourite way is shown in the picture at the top and the one below. I love having it with my favourite coconut yogurt and fresh berries, usually for breakfast.
- You can also grab a handful and eat them as-is for a quick snack.
- Another favourite way to have them is in a parfait, which is pretty much the same thing as eating it in a bowl with berries and yogurt as described above. Just a little fancier looking.
If you’re looking for an easy parfait recipe, check out this banana berry granola yogurt parfait.
What kind of oats should be used?
You want to use rolled oats for this recipe, not quick oats, instant oats, or oat flakes, and definitely not steel cut oats! (I didn’t have to tell you that, right?)
If you need to make the recipe gluten-free, make sure your oats are certified gluten-free like this brand I buy.
Can I use a different flour?
The recipe calls for oat flour, and I wouldn’t use any other kind in its place.
Can I make this recipe with a different kind of nut butter?
You can, but keep in mind that the recipe will take on the flavour of whatever kind of nut butter you end up using. Be sure to use a natural, runny nut butter with no additives.
If you prefer a nut-free granola recipe, be sure to check out my maple coconut granola clusters recipe.
And if you like this recipe for peanut butter granola clusters, you may also like these:
- Peanut Butter Oatmeal Chocolate Chip Cookies
- No-Bake Peanut Butter Chocolate Coconut Bites
- 15-Minute Vegan Peanut Noodles
- Chocolate Chip Peanut Butter Oatmeal Bars
- Chocolate Banana Cake
If you make this recipe, please let me know! Share a pic with me on Instagram (I’m @delightfuladventures), or leave a comment below, I’d love to hear from you!
How to Make Vegan Gluten-Free Peanut Butter Granola Clusters
Crunchy peanut butter granola clusters that you'll want to make over and over again after you have them the first time! They're vegan, gluten-free and perfect for serving at breakfast and brunch, and for adding to parfaits.
- 1 tablespoon ground flax seeds
- 3 tablespoons water
- 2 1/2 cups rolled oats (gluten-free oats, if needed)
- 1/2 cup oat flour (see note below)
- 1/2 cup unsweetened shredded coconut
- 2 tablespoons coconut sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/4 cup natural peanut butter (see note below)
- 1/3 cup pure maple syrup
- 1/2 teaspoon vanilla
Preheat oven to 325°F degrees.
- Line a cookie sheet with parchment paper, set aside.
- Prepare your flax egg by whisking together ground flax seeds and water. Set aside to thicken.
- Whisk together the rolled oats, oat flour, shredded coconut, coconut sugar, ground cinnamon, and salt until well blended.
In a small bowl, whisk together the flax seed mixture, peanut butter, pure maple syrup, and the vanilla until combined.
- Add wet mixture to dry mixture and mix well so dry ingredients are coated.
- Scoop out the mixture onto the parchment-lined cookie sheet and press down to flatten. (see note below)
- Bake for 15 minutes and after 15 minutes, rotate the cookie sheet and bake for another 15 minutes. Keep an eye on it and if you see the edges getting a little too dark, take it out.
- Remove from the oven and cool. (The granola may seem soft to the touch, but it will harden more as it cools.)
- Once cooled, break into pieces. Make your clusters as big or as small as you'd like.
- This recipe makes approximately 5 1/4 cups of granola clusters.
- Be sure to use runny, natural peanut butter for this recipe. The ingredient list should just have one ingredient: peanuts, and nothing else.
- Brown sugar can be used instead of coconut sugar.
- Make your own oat flour by following the instructions in this post.
- When flattening the mixture before baking, don't flatten too much or it will burn but flatten enough so it's not too thick. If it's too thick, the clusters turn out soft and not crunchy. You want it to be about 1/4 of an inch thick. When pressing down, the mixture may not fill out your cookie sheet, that's OK. Click here to see how mine looked before I put it in the oven.
- Nutrition info listed below is based on 1/2 cup of granola and is only to be used as a rough guide. Click here to learn how nutrition info is calculated on this website.
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