Homemade vegan granola that is naturally sweetened with dates, making them sugar-free. Crunchy and has a rich peanut butter flavour.
Calling all peanut butter lovers out there ! I have the perfect granola recipe for you. This healthier version of peanut butter granola is crunchy and sweet, and I bet you can eat this everyday. 🙂
It is also super easy to make and only requires 7 ingredients and 1 hour. Make them on the weekends and you will have yourself breakfast ready to go for your busy mornings.
Helpful tips and tricks
- To make chunky granola - If you prefer your granola to be chunky, arrange them evenly but closely to allow clusters to form. You may want to stir them once, around the halfway mark.
- To make a more scattered granola - Alternatively, you can make a less/not clumpy granola by stirring them more frequently ( especially towards the end ). While stirring, you can also break the large pieces up to avoid them clumping together.
- Know when they are done baking - Granola will continue to bake and crisps up after pulling them out from the oven ! You can tell they are dome baking when they are golden brown in color.
Other variations and add-ins
- Dried fruit - Literally any dried fruit works well in this recipe ! Just remember to add it in after the granola is done baking.
- Nuts and seeds - I am using pumpkin seeds in this recipe, but feel free to swap it with other kinds of nuts/seeds.
- Chocolate chips - You can totally swap the cacao nibs for chocolate chips, or even use a combination of both.
- Nut butter - Peanut butter is used here, but you can try using another type of nut butter. Some of the nut butter I can think of are almond and cashew butter.
Storing + Freezing
Store granola in a jar / airtight container for up to a month at the counter top. I found out that freezing them actually preserves the freshness and crunchiness of granola. To freeze them, let them cool completely and transfer them to a zip lock bag / sealed container. Keep it in the freezer and store it for up to 3 months.
Ways to enjoy them
- Have it for breakfast like any other cereal with any plant-based milk of choice! ( Making your own plant based milk is actually very easy. Here is a blog post about how to make plant milk by Nutrition Stripped.
- Pair it with some plant-based yogurt and fresh fruit for a balanced snack.
- Add it as your topping in smoothie bowls
- Simply grab a handful of it when you are in a rush!
Commonly asked questions
You sure can ! Use gluten-free oats in place of regular oats and this recipe will be gluten-free.
You can simply swap the peanut butter in this recipe for other nuts / seeds butter. Some of the best alternative includes almond butter, cashew butter or sun butter. ( sunflower seed butter )
Granola will be in a golden brown color and slightly caramelized. It is perfectly fine if they are not crunchy the second you get them out from the oven ! They will continue to crisp up out of the oven.
More easy breakfast recipes that you may like :
- Vegan Peanut Butter Chickpea Blondies
- High Protein Vegan Waffles
- Banana and Peanut Butter Breakfast Oatmeal Bars
Crunchy Vegan Matcha Granola with Quick Oats
- Preheat oven to 150C / 300F.
- In a large mixing bowl, mix together all dry ingredients.2 cup quick oats , ¾ cup unsweetened coconut flakes , ¼ cup pumpkin seeds, 2 teaspoons matcha powder
- In another bowl, mix together maple syrup and cashew butter.
- Pour wet ingredients into dry and mix until everything is thoroughly incorporated.
- Spread mixture evenly onto a baking sheet lined with baking paper or parchment paper. Gently press down mixture using the back of a spoon or spatula.
- Bake for 25-35 minutes, stirring halfway through. Granola is ready when it is nicely browned and appears to be dry. Let your matcha granola cool down before enjoying!
- To encourage the formation of granola clusters, make sure to press mixture down using the back of a spoon or spatula before baking. Stir matcha granola gently and minimally so that they stay clumpy and chunky!
- Keep a close eye on your quick oats granola during the last few minutes of baking so that they don't overcooked and get burnt.
- Granola will continue to crisp up while it cools, so do not worry if it seems undercooked when you first pull it out of the oven! If you find that they are still chewy after cooling, you can put them back in the oven and bake for another 5-10 minutes.
- If your granola do turn out to be under baked and soft after cooling, put it back into the oven and bake for 5-10 minutes, keeping an close eye to prevent it from burning.
To keep granola fresh and crunchy, you can also refrigerate or freeze it. It will last up to 3 months when being kept in the fridge. As it will not freeze, you can eat them straight out of the freezer.