Vegan Peanut Butter Granola (Oat-Free, Gluten-Free)
Finding a peanut butter granola that actually tastes like peanut butter felt nearly impossible, so a homemade recipe was a must. Crunchy clusters of coconut flakes, pecans, pumpkin seeds, and creamy peanut butter. It's oat-free, gluten-free, and ready in 23 minutes.
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
*I prefer a mix of two tablespoons of flaxseed meal and two tablespoons of hemp seeds, but customize as you wish.