This simple Chunky Peanut Butter Granola is naturally vegan and gluten-free and packs such an incredible flavor and crunch. You can make this granola with a few simple pantry ingredients, but can also be adjusted to what you have on hand. The absolutely BEST part is the large chunks you get out of this granola - this is not for the faint of heart, big chunk lovers only!

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The fact that this recipe happens to be naturally vegan and gluten-free is purely by coincidence. It's delicate but also super clumpy and crispy, perfect in a bowl of milk or over some yogurt. Store bought granola is often packed with a ton of sugar - this simple recipe my kids love is low in sugar and packs a nutrient punch. I've added some puffed millet, rice puffs and ground flax.

Ingredients For Granola

You'll find a few traditional ingredients as well some surprising ones in this granola. Lots of ways to adjust and adapt to your personal preferences.

Old Fashioned Oats - If you truly need this to be gluten-free, be sure to choose gluten-free oats for this recipe. I prefer old fashioned oats but quick oats would work equally well.
Puffed Millet - If you haven't seen or heard of millet, it's a naturally gluten-free grain. It's a popular rice or grain substitute. Find it in puffed form, created by applying heat and pressure, almost like a popped popcorn kernel. You can find it in the cereal aisle, most health or natural grocery section will carry it. You can also of course find it online. If you are local to Portland, Natural Grocers carries it. Substitutions listed below.
Rice Puffs - Another variation on a traditional all oat granola is the addition of rice puffs - these taste like Sugar Crisp cereal but without the sugar. Simple puffed rice that are light and crisp. You can find in the cereal aisle in most health or natural grocery sections. Whole Foods carries it and again, if you are local to Portland, it's available at Natural Grocers or online. Substitutions listed below.
Rice Flour - Adding flour to granola helps to create those large clumps. I'm using rice flour but you can also use a nut flour such as almond or even all-purpose or whole wheat flour if you prefer similar to my Cardamom Granola.
Peanut Butter - The star of the granola is the peanut butter. For this recipe I don't use a natural peanut butter, but prefer a traditional creamy no-stir version. I love Sam's Club Member's Mark peanut butter, it has been our go-to! Costco also has a great one or simply Jif or Skippy (I do like their Natural varieties).
Maple Syrup - Maple syrup is used to sweeten this granola, I use pure maple syrup which is refined-sugar free. I prefer the taste and flavor of maple syrup to honey but you can also swap for honey if you'd prefer.
Olive Oil - I do add in some oil to help the granola coat well, I love using olive oil but you can certainly use melted coconut oil, avocado oil, grapeseed oil or any other variety you have on hand.
Ground Flax Seed - I add in some ground flax seed. You can purchase it already ground or you can pop it into a spice grinder. You do want it in ground form to ensure the full effects.
Cinnamon
Salt
Vanilla Extract

See recipe card for quantities.

Instructions

The best part of this granola is it comes together in one bowl, no heating up ingredients and simply baking and leaving to harden.

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First, combine your wet ingredients in a large bowl and whisk until combined.

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Next, add your dry ingredients and mix until fully coated.

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Line a sheet pan with parchment or silpat mat and press your granola into one single even layer.

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Bake at 300 degrees fahrenheit for 1 hour on the upper ⅓ of your oven. Finally, after 1 hour, turn oven off and keep granola in until fully cooled.

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Substitutions

Puffed Millet & Puffed Rice - If you have a hard time locating either of these you can sub additional oat in their place, you'll want to measure by cups not weight as these both weigh much less than oats.
Maple Syrup - Honey can be substituted for the maple syrup, I do not recommend using table syrup.
Peanut Butter - This is clearly a peanut butter granola recipe but it would be great using an alternate butter as well. I would aim for a smooth butter like sunbutter or cashew. If they are not sweet at all, add another ¼ cup of maple syrup to your mixture.
Rice Flour - Almond flour, hazelnut flour, all-purpose flour, whole wheat flour or really any other flour will work as a substitute for the rice flour. It's a binder that helps create the large clumps in the granola.
Olive Oil - Any type of oil will work in this recipe, I like the olive oil subtle flavor but coconut would be a great addition.

Mix-Ins

This granola recipe is a base, you can add a variety of different things to it to suit your needs. Just be aware of what should be added AFTER and what can be added during baking.

Mix-ins BEFORE BAKING:

Peanuts - Sometimes I'll add chopped peanuts to the mix for an extra crunch.
Coconut Flakes - If you are using coconut oil, adding some coconut flakes would be a nice addition.
Other Nuts - Feel free to add in any other chopped nuts to this mix as well.

Mix-ins AFTER BAKING:

Dried Fruit - If you like dried fruit in your granola, chop up and mix in after your granola has cooled. Dried apricots, strawberries or dates would be a lovely addition. Giving a peanut butter and jelly vibe.
Chocolate Chips - Perhaps one of the greatest combinations, chocolate and peanut butter - adding some mini chocolate chips would be a fun addition as well.

What Makes Granola Clump?

Nothing against loose granola but my heart will always be with large chunky clumps of granola. I love the satisfaction of breaking each chunk off from the tray. By all means, you can CERTAINLY break this up into smaller pieces but I prefer the big chunks.

To achieve that extra chunky, clumpy granola cooking on a lower temperature and NO stirring is the big key factor. The addition of rice flour, or any type of flour really encourages those large clumps as well.

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Bake the granola for an hour at 300 degrees Fahrenheit, once done, leave in the oven and allow to cool completely. It gets slightly more bake time as the oven cools down and really helps to harden the granola for the large chunks. Once cool, remove and break up to whatever size you want.

Storage

Store granola in an airtight container, I prefer to use glass mason jars. Granola is best used within 2-3 weeks for optimal freshness. You can also freeze batches in an airtight container, remove from freezer and allow to come to room temperature.

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I hope you enjoy this Chunky Peanut Butter Granola as much my family does - feel free to adjust and make your own!

If you make this Chunky Peanut Butter Granola, please let me know by leaving a rating and review below!

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xoxo,
Cosette