top of page

Peanut Butter Cookie Granola


Ingredients

  • 200 g smooth, drippy natural peanut butter (creamy or crunchy)

  • 160 ml maple syrup

  • 100 g pitted medjool dates (6 large dates yield ~1/2 cup or 100 g)*

  • 60 ml melted vegan butter (we used salted // or sub coconut oil or dairy butter if not vegan)

  • 3 tsp vanilla extract

  • 1/2 tsp sea salt (add a pinch more if your butter or peanut butter is unsalted)

  • 270 g old-fashioned rolled oats (DIVIDED // ensure gluten-free as needed)

  • 70 g salted roasted peanuts (DIVIDED)

  • 60 g raw pumpkin seeds (also called pepitas)

  • 48 g chia seeds


Instructions

  • Preheat the oven to 325 degrees F (162 C) and line a standard-size (13 x 18-inch) baking sheet with parchment paper.

  • To a food processor, add peanut butter, maple syrup, dates, melted butter, vanilla, and sea salt. Process until the mixture is thick and the dates have mostly broken down, about 20-30 seconds. Add 1 cup (90 g) of the oats and 1/4 cup (35 g) of the peanuts and process until no whole oats or peanuts remain. It will be thick and sticky – that's normal! If your food processor is struggling, discontinue and instead, just proceed to the next step (we didn't have any issues with it!).

  • Use a rubber spatula to transfer to a large mixing bowl. Add the pumpkin seeds, chia seeds, and remaining 2 cups (180 g) of oats and 1/4 cup (35 g) of peanuts. Use a wooden spoon to mix until combined – it takes some elbow grease!

  • Use a silicone spatula (or wet hands) to spread the mixture onto your prepared baking sheet, keeping it in one piece and pressing/spreading until it almost fills the pan. Bake for 15 minutes, then toss to break it up into small, bite-sized granola clusters. At this point, it will be very soft. This is normal! Once it’s tossed, spread out the clumps and bake for another 8-10 minutes or until dark golden brown and fragrant. It won't be fully crunchy at this point – that's okay! It will get crunchy as it cools.

  • Let the granola cool before enjoying or storing for later. Keep in an airtight container at room temperature for 1-2 weeks or in the refrigerator for 2-3 weeks.




Comments

bottom of page