Cookies for breakfast? We’ve done it before and we’re doing it again. And this time it’s a classic peanut butter cookie in all its goodness chunky, edibleAnd crunchy Granola is YUM — as good as it sounds!
This quick and easy granola is perfect with milk, yogurt, or just a handful of friends. Bonus? only 10 ingredients Necessary! Let us show you how it’s done!
How to Make Peanut Butter Cookie Granola
It all starts with one Sweet, sticky, peanut mixture Combine peanut butter, maple syrup, dates, melted vegan butter, vanilla, and salt in a food processor. Delightful combo guaranteed serious Cookie Vibes!
Then it’s the “I can eat this for breakfast” stuff. Add the oats Whole grain goodness Including fiber, magnesium, iron and more. And peanuts? They’re known to outcompete other nuts and even rival beans when it comes to it protein Content (source)!
We didn’t stop there. Pumpkin seeds add more Mineral glory Including zinc and phosphorus! And chia seeds jump in to add their fiber and omega 3 superpowers.
Then onto a baking sheet and into the oven it goes! It comes out, piecemeal Peanut-stuffed cookie-inspired goodness Yours.
We can’t wait for you to try this granola! This is:
chunky
very sweet
crunchy
edible
Easy to make
And tastes like a peanut butter cookie!
Eat by the handful or serve with dairy-free milk or yogurt. When it’s peanut butter cookies for breakfast, even the most avid breakfast skipper may be willing to indulge in the most important meal of the day!
More granola recipes
Let us know if you try this recipe! Leave a comment, rate it and don’t forget to tag a photo @minimalistbaker on Instagram Cheers, friends!
serving 18 (1/3-cup serving)
- 3/4 the cup Natural peanut butter (smooth or fragmented)
- 2/3 the cup Maple syrup
- 6 big medjool dates, pitted (6 large dates yield ~ 1/2 cup or 100 grams)
- 1/4 the cup Melted vegan butter (or sub coconut oil or dairy butter if not vegan)
- 1 table spoon Vanilla extract
- 1/2 teaspoon Sea salt
- 3 the cup Old fashioned rolled oats (divided // make sure gluten-free as needed)
- 1/2 the cup Salted roasted peanuts (divided)
- 1/2 the cup Raw pumpkin seeds (also called nuggets)
- 1/4 the cup Chia seeds
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Preheat the oven to 325 degrees F (162 C) and line a baking sheet with parchment paper.
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In a food processor, add the peanut butter, maple syrup, dates, melted butter, vanilla, and sea salt. Process until the mixture thickens and the dates are mostly broken up. Add 1 cup (90 g) oats and 1/4 cup (35 g) peanuts and process until completely combined.
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Transfer to a large mixing bowl, add pumpkin seeds, chia seeds, and remaining 2 cups (180 g) oats and 1/4 cup (35 g) peanuts. Mix until combined.
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Spread the mixture on your prepared baking sheet, place it in one piece and press/expand until the pan is almost full. Bake for 15 minutes, then toss to break it into small pieces. At this point, it will be very soft. This is normal! Once it is tossed, spread the crumbs and bake for another 8-10 minutes or until dark golden brown and fragrant.
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Allow granola to cool before enjoying or storing for later. Store in an airtight container at room temperature for 1-2 weeks or in the refrigerator for 2-3 weeks.
*Nutrition information is a rough estimate.
Worship: 1 (one-third cup) serving Calories: 242 Sugars: 27.6 g Protein: 6.9 g Fat: 12.7 g Saturated Fat: 3.4 g Polyunsaturated Fats: 2.9 g Monounsaturated fats: 4.7 g Trans fats: 0 g Cholesterol: 0 mg Sodium: 85 mg Potassium: 259 mg Fiber: 4.1 g Sugar: 13.4 g Vitamin A: 2 IU Vitamin C: 0 mg Calcium: 49 mg Iron: 1.5 mg