crunchy peanut butter granola clusters
These crunchy peanut butter granola clusters features peanuts, pepitas and delicious chopped medjool dates and are naturally sweetened.
- Prep Time: 5
- Cook Time: 20
- Total Time: 25
- Yield: 12-15 1x
Ingredients
Units
Scale
Dry:
- 3 cups whole rolled oats (gluten-free if necessary)
- 1/4 cup oat flour, or all-purpose flour (gluten-free if necessary)
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/4 cup pepitas
- 1/4 cup chopped peanuts
- Add after baking: 1/4 cup chopped medjool dates
Wet:
- 1/2 cup natural peanut butter
- 1/4 cup pure maple syrup
- 1/4 cup honey
- 1/4 cup coconut oil, melted
Instructions
- Preheat oven to 325°F and line a baking sheet with parchment paper.
- Add dry ingredients to a bowl and stir to combine.
- Melt coconut oil in the microwave for about 30 seconds.
- Add wet ingredients to the dry ingredients and mix to combine.
- Pour granola mixture onto a lined baking sheet and press down firmly with spatula to form a rectangle.*
- Bake granola at 325°F for about 18-22 minutes. Check for golden edges and be sure not to burn your granola.
- Let granola cool completely before breaking into large pieces aka granola clusters! Don't rush this step, the granola must be cooled.
- Lastly, add any dried fruit like chopped dates. Store in an airtight container for two weeks!
Notes
*For regular, loose granola, don't press granola mixture into a rectangle. Instead, spread granola evenly over baking sheet and stir halfway through baking.