Finding a peanut butter granola that actually tastes like peanut butter felt nearly impossible, so a homemade recipe was a must. This vegan peanut butter granola is packed with crunchy clusters of coconut flakes, pecans, pumpkin seeds, and real peanut butter, all while being oat-free and gluten-free.
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Vegan peanut butter granola ingredients
Eight ingredients, baked low and slow for maximum crunch. Here's what is going into the bowl.
- Unsweetened coconut flakes: add natural sweetness and a satisfying crunch. Don't substitute with desiccated coconut as it won't crisp up the same way.
- Chopped pecans: provide a buttery richness that pairs beautifully with peanut butter. Raw works best.
- Raw peanuts: unsalted raw is my go-to, so you can have full control of the salt level.
- Pumpkin seeds: use raw, unsalted, and unroasted. They add a satisfying crunch and an unexpected nutrient boost since they are packed with magnesium, zinc, and protein.
- Creamy peanut butter: use an all-natural, pourable peanut butter with only peanuts in the ingredients. Trader Joe's organic and Teddie's are my two favorites. Salted peanut butter also works; just go light if adding any additional salt to the recipe.
- Pure maple syrup: dark maple syrup tastes best in this recipe while providing a natural sweetness that helps bind everything into those crunchy clusters.
- Vanilla extract: rounds out and enhances the other flavors.
- Sea salt: a generous pinch if using unsalted peanut butter. Omit or use a very small amount if using salted.
How to make vegan peanut butter coconut granola
1. Mix the dry ingredients
Add the coconut flakes, pecans, peanuts, and pumpkin seeds to a large mixing bowl and stir to combine.
2. Add the wet ingredients
Add the peanut butter, maple syrup, vanilla extract, and salt directly to the dry ingredients. Stir until everything is evenly coated and there are no dry ingredients left at the bottom of the bowl.
3. Spread and bake
Pour the granola onto a parchment-lined baking sheet and spread into an even layer. Use a spatula to gently press it down. This helps create crunchy clusters. Bake at 300°F for 18-20 minutes until golden brown. Start checking around the 15-minute mark, as every oven runs a bit differently.
4. Let it cool
Remove from the oven and let the granola cool completely undisturbed for at least 30 minutes. The granola will look and feel soft when it first comes out - don't panic. It will harden and naturally form clusters as it cools.
Peanut butter granola variations
Customize your granola by switching up the nuts or adding in a few other ingredients.
- Nuts: swap pecans for almonds, walnuts, or cashews, or use a combination of your favorites.
- Dried fruit: Dried banana chips, chopped dates, or dried strawberries can be added after baking.
- Chocolate: once the granola has cooled, mix in vegan mini chocolate chips or semi-sweet vegan chocolate chunks. For extra chocolately clusters, add chocolate while the granola is slightly warm - it will melt and layer into the other ingredients.
- White chocolate: dairy-free white chocolate chips add a creamy, sweet contrast to the nutty base. Enjoy Life and Pascha both have vegan variations.
- Superfood additions: stir in hemp seeds, chia seeds, sunflower seeds, or flaxseed meal for an extra nutrient boost.
More granola recipes you'll love
A few helpful tips
- Use pourable peanut butter: stiff or separated peanut butter won't coat the ingredients evenly and will result in a dry, crumbly mess. Use an all natural peanut butter (just peanuts in the ingredient list) and stir well before using.
- Press the granola down before baking: use a spatula to gently press the granola into an even layer on the baking sheet before it goes in the oven. This helps create tight, crunchy clusters.
- Don't over-bake: granola continues to crisp up as it cools. Pull it from the oven when it looks just golden, not deep brown. It will continue to harden on the baking sheet.
Storing & serving
Once completely cooled, store in an airtight glass container for up to three weeks. Glass jars like Mason jars or Le Parfait keep the clusters crunchiest, avoid plastic containers here.
A few serving ideas:
- With plant-based milk: pour a generous amount of almond, oat, or coconut milk over a bowl for a cereal-style breakfast.
- On yogurt: Cocojune vanilla chamomile and Culina bourbon vanilla are my top picks for vegan yogurt bowls. The tang of the yogurt against the nutty granola is perfect (especially with a hot Americano or latte).
- On chia seed pudding: sprinkle over a bowl of chia seed pudding with fresh berries and banana slices for extra crunch and texture.
- By the handful: the easiest option. A bowl is completely optional.
📋 Recipe
Vegan Peanut Butter Granola (Oat-Free, Gluten-Free)
Equipment
- Baking sheet and parchment paper
- Large mixing bowl and spatula
- measuring cups and spoons
Ingredients
- 1 cup unsweetened coconut flakes
- ½ cup chopped pecans
- ½ cup raw peanuts
- ½ cup pumpkin seeds, unsalted and unroasted
- ¼ cup flaxseed meal, hemp seeds, and/or chia seeds *see note below
- ½ cup creamy, all-natural peanut butter make sure it's pourable
- ¼ cup pure maple syrup
- 1 teaspoon vanilla extract
- pinch salt
Instructions
- Preheat oven to 300℉ and line a baking sheet with unbleached parchment paper.
- Add the coconut flakes, pecans, peanuts, pumpkin seeds, and seeds of choice to a large mixing bowl and stir to combine
- Add the peanut butter, maple syrup, vanilla extract, and salt directly to the dry ingredients. Stir until everything is evenly coated, making sure no dry bits are hidden on the bottom of the bowl.
- Pour granola onto the prepared baking sheet and spread evenly using the spatula. Use the spatula to gently press it down- this helps to create those crunchy clusters.
- Bake for 18-20 minutes, or until golden brown. Start checking around 15 minutes to ensure it doesn't burn. Remove and let cool for at least 30 minutes before enjoying (this is necessary for clusters to form).
Notes
If you made this granola (and can't stop eating it by the handful), leave a star rating and a comment below. I'd love to hear your thoughts! xo, Morgan
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