Peanut Butter Granola Clusters
Crisp, nutty, and naturally sweet, these Peanut Butter Granola Clusters are a delicious plant-based breakfast or snack. They combine oats, coconut, and peanut butter for a protein-packed, fiber-rich treat that’s perfect on yogurt, smoothie bowls, or enjoyed by the handful. Ready in about 35 minutes, this easy recipe is vegan, gluten-free, and meal-prep friendly.
Equipment
- 1 large mixing bowl
- 1 whisk
- 1 small bowl (for flax mixture)
- 1 Baking sheet
- 1 sheet parchment paper
- 1 Measuring cup set
- 1 spatula or spoon for mixing
Ingredients
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 2 ½ cups rolled oats use gluten-free if needed
- ½ cup oat flour
- ½ cup unsweetened shredded coconut
- 2 tablespoons coconut sugar or brown sugar
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
- ¼ cup natural peanut butter runny, single-ingredient type
- ⅓ cup pure maple syrup
- ½ teaspoon vanilla extract
Instructions
- Preheat and Prepare the Baking Sheet: Begin by setting your oven to 325°F (165°C) so it reaches the ideal temperature for even baking. While the oven warms, line a large baking sheet with parchment paper. This step ensures that the granola won’t stick and makes cleanup easier. Set the prepared sheet aside for use in the next steps.
- Create the Flax Egg Binder: In a small bowl, combine 1 tablespoon ground flaxseed with 3 tablespoons water. Whisk thoroughly until the mixture is uniform. Let it rest for about five minutes. During this time, the flaxseed will absorb the water and thicken into a gel-like binder, replacing the need for eggs and helping your clusters stick together.
- Mix Dry Ingredients Evenly: In a large mixing bowl, add rolled oats, oat flour, shredded coconut, coconut sugar, ground cinnamon, and salt. Stir with a whisk or wooden spoon to combine completely, ensuring no clumps remain. This step guarantees the flavor and texture of your clusters will be even throughout and will give them a uniform golden appearance once baked.
- Combine Wet Ingredients Smoothly: In a separate medium bowl, whisk together the flax egg mixture, ¼ cup natural peanut butter, ⅓ cup pure maple syrup, and ½ teaspoon vanilla extract. Stir until smooth and creamy, ensuring the peanut butter and syrup are fully incorporated. The mixture should be thick but spreadable, providing a cohesive coating for the dry ingredients.
- Incorporate Wet and Dry Mixtures: Pour the wet mixture into the bowl of dry ingredients. Use a spatula or large spoon to mix gently but thoroughly, making sure all oats and coconut are coated evenly. Take care to scrape the bottom of the bowl so no dry bits remain. The mixture should be slightly sticky, indicating it will bind well when baked.
- Shape and Flatten the Granola: Scoop the mixture onto the prepared baking sheet. Press and flatten it evenly to approximately ¼ inch thickness using the back of a spoon or your hands. Avoid over-flattening to keep clusters light and crunchy. It’s okay if the mixture doesn’t spread to the edges of the pan—clusters will form naturally.
- Bake with Care: Place the baking sheet in the preheated oven. Bake for 15 minutes, then rotate the tray to ensure even cooking. Return to the oven for another 15 minutes, watching closely for browning. The edges should be lightly golden without burning. Baking times can vary slightly by oven, so check near the end of cooking.
- Cool Completely Before Breaking: Remove the granola from the oven and transfer the sheet to a cooling rack. Let the granola cool completely for at least 20–30 minutes. This resting period allows the clusters to harden fully and develop their signature crunch. Avoid breaking while still warm to ensure they hold together.
- Break Into Clusters and Serve: Once cooled, break the granola into clusters of your preferred size. Larger pieces make satisfying snack bites, while smaller pieces work well as yogurt or parfait toppings. Store extra clusters in an airtight container for freshness, and enjoy them as a quick snack or a nourishing addition to breakfast.
Notes
- This recipe yields approximately 5¼ cups of granola clusters, perfect for multiple breakfasts or snacks throughout the week.
- Use runny, natural peanut butter with no added oils or sugars for the best flavor and texture. Avoid using coconut flour—it won’t provide the proper binding needed.
- Brown sugar can be substituted for coconut sugar if desired, though this will slightly change the flavor profile.
- For homemade oat flour, simply blend rolled oats in a food processor or blender until fine.
- When pressing the mixture onto the baking sheet, aim for about ¼ inch thickness. Too thick and the clusters may be soft inside; too thin and they may burn.
- Cooling is essential: clusters harden as they cool, so avoid breaking them while still warm to ensure the best crunch.
