Peanut Butter Cookie Granola (Gluten Free!)

Prep Time: 10 mins Cook Time: 25 mins Total Time: 60 mins Yield: 5 cups

This Peanut Butter Cookie Granola tastes just like a crispy peanut butter cookie! Sweet and salty collide in this peanut butter granola that’s gluten and dairy free.

Granola is one of my favorite snacks, and one of my favorite things to make from scratch. Store bought granola is ridiculously overpriced and full of sweeteners and strange add-ins. Why buy from the store when you can make your own for a fraction of the price?

You can eat granola in so many ways- plain, with yogurt, as cereal with milk or even use as a topping on a smoothie bowl. The list goes on and on. Call me boring but my favorite way to eat granola is plain as a snack. I think it’s safe to say that everyone prefers large granola clusters over the crumbly mess you find at the bottom of the package (but those are great to use for topping).

This Peanut Butter Cookie Granola tastes like a crispy peanut butter cookie, or dare I say a nutter butter?! Yum! As an extra extra bonus, this recipe creates LARGE granola clusters that are so much more enjoyable!

What’s the secret?

Letting your granola cool completely! I know it can be hard especially smelling it while it’s baking and then taking it out of the oven, but hands off! Once it’s completely cooled, then you can break it up and go to town!

Want more oat recipes?

Check out these Super Fudgy Cookie Dough Protein Balls or this Super Easy and Quick 3 Minute Microwave Oatmeal. Want more oats and pb? Try out these One Bowl Baked Peanut Butter Oatmeal Bars.

Ingredients:

Peanut Butter- make sure to use an all natural, runny peanut butter. Just peanuts or peanuts and salt ones are the best.

Honey- I find honey to be the best in making granola because it’s the stickiest. If vegan, you can sub out and use agave, but you might not get as big of clusters as you would if you used honey.

Coconut Oil– provides healthy fat and moisture to the granola so it’s not dry.

Salt- balances the sweetness and ties the flavors together.

Vanilla– provides a nice boost of flavor.

Rolled Oats- I use these Trader Joes Gluten Free Rolled Oats. If gluten free, make sure to use certified gluten free oats to avoid cross contamination.

Unsalted Dry Roasted Peanuts– I love an extra crunch!

Ground Flaxseed– can also sub ground chia seed or use both. Added nutritional boost.

Tools to make this Peanut Butter Cookie Granola:

• Glass bowls
• Whisk
• Wooden spoon/spatula
• Cookie sheet
• Parchment paper

How to make this Peanut Butter Cookie Granola:

Whisk wet ingredients together

Add wet ingredients to a medium bowl and whisk together.

Mix dry ingredients

In a separate bowl, mix together the dry ingredients.

Combine all ingredients

Add the wet ingredients to the dry ingredients. Mix well until all oats are evenly coated in the peanut butter mixture.

Pour granola mixture onto a cookie sheet and press firmly

Line a cookie sheet with parchment paper and pour the granola onto the tray. Using the wooden spoon or spatula, flatten out and firmly press down.

Bake

Bake granola in the oven at 325 degrees.

Let cool completely!

Remove from the oven and let COOL COMPLETELY. This is the key to large clusters!

Break and eat

Once completely cooled, break into desired sized pieces.

Craving other delicious recipes? Take a look!

• 
  No Bake Chocolate Peanut Butter Protein Bars
• 
  Oreo Cheesecake Dip
• 
  Hot Cocoa Cookies
• 
  Strawberry Cheesecake Truffles
• 
  Hot Cocoa Dip

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Did you make this recipe?

Comment below or share a photo and tag me @farmfreshwithatwist if you make this recipe! I can’t wait to see what you’ve made!