Healthy One-Bowl Peanut Butter Granola
Yields: 8 servings
This is one of my favorite quick and easy healthy homemade granola recipes! The clusters are lightly sweetened and have a delicious peanut butter flavor, and they’re SO big and crunchy! This granola is perfect for breakfasts and snacks. I love pairing it with fruit and yogurt to make a breakfast parfait! The granola should keep and stay crunchy for at least 1 week (if not closer to 2 weeks or more!) if stored in an airtight container.
  1. Preheat the oven to 325°F, and line a rimmed baking sheet with a silicone baking mat (highly recommended!) or parchment paper.
  2. In a large bowl, whisk together the egg whites until the egg whites are broken up and slightly bubbly. Stir in the peanut butter until fully incorporated. Stir in the honey. Pour in the brown rice cereal and oats, and gently stir with a spatula until both cereals are evenly coated.
  3. Spread the mixture evenly in a thin layer onto the prepared pan. Bake at 325°F for 20 minutes. Gently stir and move the clusters around the pan to break up the granola and prevent the bits closest to the edge from burning. Bake for an additional 10 minutes, then gently stir again. Bake for an additional 4-7 minutes (for a total of 34-37 minutes), or until the granola is brown and crunchy. Cool the granola completely to room temperature on the pan before transferring to an airtight container.
Notes: This is my homemade creamy peanut butter recipe. You just need 5 minutes and a blender to make it! Store-bought creamy peanut butter may be substituted if it’s the natural drippy-style kind (the only ingredients should be peanuts and salt). Don’t substitute crunchy peanut butter.

Pure maple syrup, rice syrup, or agave may be substituted for the honey.

Quick cooking oats (also called “instant” or “one-minute” oats and gluten-free if necessary) may be substituted for the old-fashioned oats. I don’t recommend substituting steel cut oats.

This is the crisp brown rice cereal that I use. Regular crisp rice cereal (i.e. Rice Krispies) may be substituted in place of the brown rice cereal.

The brown rice cereal adds a big crunch to your granola clusters without any extra oil or butter. It’s such a great trick, and I use it in all of my granola recipes! (If you check the ingredients in your favorite store-bought granola cereals, I bet some of them use rice cereal as well!)

You do NOT end up with bits of egg in your granola! It’s just like when you put eggs in cookie dough. You don’t end up with chunks of scrambled cooked eggs in your cookies, right? Same thing here! You thoroughly mix together the ingredients so you’ll never see bits of cooked egg in your granola. I promise!

If your granola turns a really deep dark brown while baking, that’s totally okay! From my granola baking experience, liquid sweeteners (like honey!) tend to caramelize and turn a much deeper shade of brown than granulated sweeteners. As long as it isn’t black, it should be just fine! (See my blog post above for more information!)

{gluten-free, dairy-free, clean eating, low fat}
Recipe by Amy's Healthy Baking at