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Healthy Peanut Butter Granola – only 5 ingredients, 1 bowl & 10 minutes of prep! One simple trick in this recipe makes the biggest & crunchiest clusters EVER. This homemade granola is the BEST! Find this easy peanut butter granola recipe on amyshealthybaking.com. ♡ easy homemade peanut butter granola recipe. low calorie clean eating granola clusters. diy gluten free granola cereal for breakfast. crunchy granola clusters recipe.

Healthy Peanut Butter Granola

© Amy's Healthy Baking
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.
4.41 from 5 votes
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Ingredients 

Instructions

  • Preheat the oven to 325°F, and line a rimmed baking sheet with a silicone baking mat (highly recommended!) or parchment paper.
  • 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.
  • 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

IMPORTANT BAKING NOTE – READ BEFORE BEGINNING: The granola will only crisp up a little bit more as it cools to room temperature on the baking sheet, so continue baking until it feels firm and hard. If it still feels soggy or soft, even after the amount of time given in the Instructions, it’s okay to leave it in the oven longer! The amount of time your granola needs to finish baking does depend on the size and thickness of the clusters you break it into after the first 20 minutes. Bigger and thicker (or taller!) clusters will require longer to bake.
 
IMPORTANT APPEARANCE NOTE – READ BEFORE BEGINNING: 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!)
 
IMPORTANT FLAVOR NOTE – READ BEFORE BEGINNING: As written, this granola isn’t overly sweet. For sweeter granola, use 1 egg white and 5 tablespoons (75mL) of honey instead. The baking time and temperatures will remain the same.
 
EGG WHITE NOTES: 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!
 
I haven’t tried substituting anything for the egg whites. However, readers have said that flax “eggs” and aquafaba both work decently as a substitute in my other granola recipes, so that might be a good place to start if you need to make this granola egg-free.
 
PEANUT BUTTER NOTES + ALTERNATIVE: 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). Do not substitute crunchy peanut butter.
 
SWEETENER NOTES + ALTERNATIVES: Pure maple syrup or agave may be substituted for the honey.
 
Depending on the sweetener you use, your granola may end up a darker brown than what you see in my photos. That’s normal and okay! As long as your granola is dark brown — but not black! — you haven’t burned it.
 
OATS ALTERNATIVES: Quick cooking oats (also called “instant” or “one-minute” oats — and the gluten-free version, if necessary!) may be substituted for the old-fashioned rolled oats. I don’t recommend substituting steel cut oats.
 
RICE CEREAL NOTES + ALTERNATIVES: The crisp brown rice cereal adds a big crunch to your granola clusters without any 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!)
 
This is the crisp brown rice cereal that I used to use. It's no longer sold in stores, but this one and this one are similar! Regular crisp rice cereal (ie Rice Krispies) may be substituted in place of the brown rice cereal. In a pinch, another option would be rice pocket cereal (such as Rice Chex) that you’ve lightly crushed so it’s about ¼ of its original size.
 
You may substitute additional oats for the rice cereal, but your granola won’t be as crunchy.
 
DAIRY FREE + VEGAN OPTION: No modifications needed!
 
GLUTEN-FREE OPTION: Use certified gluten-free brown rice cereal (such as this one or this one) and certified gluten-free oats (these are my favorite old-fashioned rolled oats and these are my favorite quick-cooking oats!).
 
HOW TO STORE: Store the granola in an airtight container at room temperature. It should last for five days (if not longer!).
 
HOW TO FREEZE: To freeze, line a baking sheet with foil (for easy clean-up!). Arrange the fully cooled granola in a single layer on the foil. Place in the freezer for 2 hours or until fully frozen. Transfer to a zip-topped bag lined with a paper towel, and squeeze out as much air as you can before sealing the bag and placing it in the freezer. (I actually think it tastes really good frozen!)
 
After thawing the granola, it’ll be a little bit chewy, so spread it out on a baking sheet in a thin even layer. Bake at 325°F for 6-9 minutes or until it turns crisp and crunchy again.
 
{gluten-free, dairy-free, clean eating, low fat}
DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.