Peanut Butter Granola

This gluten free peanut butter granola is so easy to make and tastes great in a yogurt parfait for breakfast or as a quick snack on the go!
a mason jar of peanut butter granola with a black ribbon tied around it.

I love granola. It’s quick, tasty and substantial, making it perfect for breakfast or a snack. I love to eat granola in a fruit and yogurt parfait or I often enjoy it by the fistful. However, I don’t like paying such a high price for it at grocery stores. This is my first second time trying homemade granola. The first attempt was the same day but I may have burned that batch. I loved the results of the second batch and it was gone in no time. This recipe is a keeper and I can’t wait to try some other variations!

A glass with yogurt, peanut butter granola, strawberries and blueberries.
Gotta love fruit and yogurt parfaits! and you can see my wedding cake cookies in the background that I was working on that day!

Gluten Free Peanut Butter Granola

This gluten free peanut butter granola is so easy to make and tastes great in a yogurt parfait for breakfast or as a quick snack on the go!
5 from 1 vote
Print Pin Rate
Course: Breakfast, Snack
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12 servings
Calories: 218kcal
Author: Megan


  • 3 cups gluten free certified rolled oats
  • 2/3 cup peanuts (coarsely chopped)
  • 1/2 cup honey
  • 2 tbsp canola oil
  • 1/4 tsp salt
  • 1/4 cup peanut butter


  • Adjust an oven rack to the middle position and preheat the oven to 325F.
  • Toast the peanuts in a 12 inch skillet over medium heat, stirring constantly, for 2-3 minutes until the peanuts are a light brown and smell fragrant.
  • Stir in the oats and oil and continue to toast until the oats are a light golden brown (about 2 minutes).
  • Remove from the heat and then stir in honey, peanut butter, and salt until oats are well coated.
  • Spread oats on a baking sheet in an even layer.
  • Bake in the oven at 324F for 15 minutes, stirring occasionally, until the oats are a nice golden brown.
  • Remove from the oven and stir the granola, clumping it together.
  • Let the granola cool to room temperature, about 30 minutes.
  • Loosen the dried granola with a spatula, break into small clusters, and serve.
  • You can store granola in an air tight container for up to a week.


Calories: 218kcal | Carbohydrates: 27g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Sodium: 76mg | Potassium: 175mg | Fiber: 3g | Sugar: 12g | Vitamin C: 0.1mg | Calcium: 22mg | Iron: 1.3mg
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about megan

I’m Megan

A gluten-free food blogger from Chicago and lover of all things food, showing you gluten-free can be easy and delicious, too. Let’s make gluten-free stress free together! Read more…

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  1. I eat peanut butter by the spoon, so I know I’d love this!

  2. ohhhh my gosh. so i’ve made homemade granola before but never with the addition of peanut butter [which is my favorite food in the world]. why haven’t i thought of this?? megan, you are seriously my foodie soul sister.

  3. peanutbutterbandit says:

    I absolutely cannot wait to try this!

  4. YUM! I make granola a lot but never peanut butter. how cute is it with that bow too!

  5. My husband just asked me to make him granola, but I have never made it before. I think I could handle your recipe, and I love the peanut butter in it. Thanks for sharing it!