Paean to Peanut Butter– Peanut Butter Granola

Peanut butter is a substance that makes me dangerous. Chillin’ in the fridge, accessible by spoon and finger, it’s in mortal peril every minute. To avoid this internal struggle, I only purchase jars of this spreadable bliss for immediate consumption in recipes.

This post is dedicated to George Carver.

Fortunately, this nirvana-in-a-jar is healthy and relatively low in carbohydrates, containing 4g net carbs per 2 tablespoons. That’s a good-sized portion for its satiety factor. It’s a good source of biotin, vitamin e, and antioxidant polyphenols (heart-healthy compounds that fight free radicals). It also contains a small amount of resveratrol, the anti-aging component of red wine. Who knew? Be happy and combat wrinkles with PB (taken internally, not topically)!

Start your day in a good mood with a big dose of PB! This version of my grain-free (no oats here!) granola is heavenly with a rich peanut butter-y taste and smell. It’s a very flexible recipe, so if you don’t have some of the nuts and seeds listed, fear not! Just throw whatever you have in there and it’ll come out crunchy and roasted with a sweet coating. Pair it with sliced apples and yogurt for the perfect flavoring combination. I’m thinking peanut butter granola in almond milk with a few teensy slices of banana (1/4 of a large one) for a decadent pre-workout breakfast. It’d also be pretty kickass making sweet love to my chocolate granola in the same bowl. Reese’s cups cereal, anyone?


Peanut Butter Granola (Grain-Free)

Makes two heaping cups

Ingredients:
1/4 cup all natural peanut butter
1/4 cup butter or oil
-3 tablespoons erythritol or xylitol, powdered
-1/4 teaspoon black molasses (optional)
-1/8 + 1/16 teaspoon pure stevia extract 

1/8 teaspoon sea salt
1 tablespoon flax meal
1 tablespoon sesame seeds
2 tablespoons nut meal (almond, pecan, whatever you like)
1/4 cup roasted unsalted peanuts
1/4 cup pepitas (pumpkin seeds)
1/4 cup sunflower seeds
1/4 cup unsweetened coconut, shredded
1/2 cup sliced almonds
1/2 cup walnuts, chopped

Preparation:
Preheat oven to 250 degrees Fahrenheit.

Melt butter or oil with peanut butter in a small bowl in microwave until liquified. Powder erythritol in a coffee grinder or blender. Whisk erythritol, blackstrap molasses, additional sweeteners, and sea salt into peanut butter mixture. Mix dry ingredients together and stir in wet ingredients, using your hands to coat the nut and seed blend. Spread mixture over a parchment paper-lined baking pan. Bake for 45 minutes, stirring the mixture around occasionally. Remove from oven and spread over a paper towel set on a baking rack. It will continue to dry out as the moisture evaporates. Bake granola for an extra 10 minutes if the mixture still seems moist after cooling. Store in an airtight container for up to a week, or freeze.


~7g net carbs per half cup

  • Alex Moceri :)

    Omg i want it now. Definitely going to the store later. I love all your stuff so far Lauren, you’re the best!!

    Your friend and personal tester,
    Alex :)

  • Tonya

    I’m trying this now…except for I made a few substitutions: almond butter instead of peanut butter, pecans instead of peanuts, and a dash of cinnamon. It’s baking now and smells great. I can’t wait to have granola again!

  • Anonymous

    I love this! Just made my second batch. Luckily, burning the lot the first time (actually only burning the walnuts, but it ruined it anyway)didn't put me off trying again (this time, I just left out the walnuts), because this stuff is WONDERFUL on greek yoghurt! Thank you!
    Nadine

  • Lauren

    So glad you enjoyed it, Nadine! Greek yogurt and "granola" seem to be the perfect combo. :) Thanks for sharing your results!

  • aurelia

    Recipe report!

    Thanks so much for developing this. I think it will work out great after I tweak it for my taste.

    As written, it's overly sweet and a little too coated for my taste. I think I'm going to double the nuts and leave the coating amount the same. I also need to cut back the cooking time or crank the oven back to 225 or 250.

  • Lauren

    Aurelia, glad to hear you can tweak this to your liking! :)

  • Anonymous

    This looks totally awesome.. and I plan on making it today.. but am I just blind? I do not see molasses in the ingrediants, but in the directions you say to mix it in….

  • Another Lauren

    I didn't see molasses in the ingredients either, so I just left it out. I was really excited to try this recipe (because I loved the crunchy no-bake snack bars with chocolate ganache topping!) but I ended up burning this pretty bad at 300'F at less than 45 min. It looks like other posters did, too. Does anyone know if I should reduce the baking time, or should I reduce the temperature? Thanks for all the great recipes!

  • Lauren

    Hello Lauren, I adjusted the recipe. :) I was using an older oven back then, and it probably ran a bit cool. If the granola still seems moist when you take it out next time, stick in back in there for longer. Thank you for the feedback on this recipe! :)

  • Another Lauren

    No, no, thank you! I just made my second batch (my Dad ate most of the first batch), and it turned out darn close to perfect following your instructions for 250'F. I did see that some of your blogs mentioned your old oven ran cool, but I didn't take that into account. I'm new to baking, so thank you for the helpful response! I just realized I entirely left out the walnuts though. Woops! I'll just have to make another batch…

  • Rachel Erdman

    I burned the batch i made severely – are you sure it needs to cook for 45 min?!

  • Allison

    Wow. I can't believe how much this tastes like real granola. Thank you again for making my week! Keep 'em coming after graduation. Not sure what I'd do if you stopped posting!

  • Heather

    I made a batch of this the other day and it is fantastic! It was so good, I had to make another. Thanks for the great recipe!

  • katie

    i want… TO TASTE YOUR PEANUT BUTTER GRANOLAAAA