Homemade Peanut Butter Granola
If you love peanut butter granola, this simple, wholesome recipe is a must-try. Packed with crunchy nuts, seeds, oats and cornflakes, it’s naturally gluten free and easy to customise. Perfect for breakfast, snacks or adding a delicious twist to your favourite dishes, it’s made with real ingredients and no refined sugar, so you can feel good about every bite.
Peanut butter granola with cornflakes
I love homemade granola. It’s incredibly simple to make, far healthier than most shop-bought versions, and best of all, you can tweak it to suit whatever you have in the cupboard. This one’s naturally gluten free and packed with nutritious ingredients like nuts, seeds, oats and coconut. But the real star is peanut butter.
If you’ve never made your own peanut butter granola before, I promise it’s not as much work as it sounds. You just melt a few things together on the stove, stir it through your dry ingredients, and pop it in the oven for a few minutes. That’s it. The peanut butter adds richness and a lovely, slightly chewy texture that works so well with the crunch from the cornflakes, hazelnuts and almonds.
I use maple syrup and a little coconut sugar for sweetness, which keeps things naturally refined sugar free. And I almost always include sunflower and pumpkin seeds, mainly because I always have them lying around but also because they add extra crunch and nutrition. The oats bring some structure, the coconut gives a bit of chew, and the cornflakes lighten everything up and toast beautifully in the oven.
Why homemade granola is best
There’s something really satisfying about making your own granola. You get full control over what goes in, no hidden preservatives, no mystery oils, and no overly sweet clusters that feel more like dessert than breakfast. Store-bought granola often looks healthy on the front of the pack, but flip it over and you’ll find a long list of additives, unnecessary fillers, and far more sugar than you probably expected.
Some versions use cheap oils or glucose syrup to bind everything together, and even the ones that seem more natural often rely on cane sugar or sweeteners to boost flavour. Making it at home means you can keep things simple and nourishing. I use peanut butter, maple syrup and coconut sugar in this recipe, just enough to hold it all together and give it a slightly sweet, toasty finish without tipping over into dessert territory.
It’s also cheaper, endlessly customisable and a brilliant way to use up ingredients you already have in the cupboard. A handful of leftover nuts? Throw them in. Only have honey instead of maple syrup? No problem. It’s the kind of recipe that doesn’t need to be exact, and that’s part of the appeal.
And the smell. If nothing else convinces you, let it be the smell. When that tray of peanut buttery granola is toasting in the oven, your kitchen will smell like a warm, nutty dream.
Is peanut butter granola actually healthy?
That depends on what you put in it, but yes, this one can be. It’s packed with fibre from the oats, protein and healthy fats from the nuts and seeds, and a little natural sweetness from maple syrup and coconut sugar. There’s no refined sugar, no palm oil and no artificial ingredients, just real food that tastes good and keeps you full.
Of course, granola is still energy-dense, especially with ingredients like peanut butter, nuts and coconut. But that’s what makes it so satisfying. A small portion goes a long way, whether you’re sprinkling it over yoghurt or grabbing a quick handful as a snack.
And because you’re making it yourself, you can adjust the sweetness or fat content to suit your preferences. Want it less sweet? Cut back on the syrup. Avoiding coconut? Leave it out. This kind of flexibility is exactly what makes homemade granola a genuinely healthier option than most of what’s on the supermarket shelf.
Naturally gluten free granola (but check your oats)
This peanut butter granola is naturally gluten free, making it a great option if you’re avoiding gluten. However, oats can sometimes be cross-contaminated with gluten during processing, so if you’re sensitive or have celiac disease, be sure to use certified gluten-free oats. Everything else in the recipe, nuts, seeds, coconut and cornflakes, should also be checked if you need to be extra cautious.
Make the granola your own
One of the best things about making your own granola is how easy it is to customise. This recipe is really just a base, and you can tweak it depending on what you have on hand or what you’re in the mood for.
Swap the nut butter: Not a fan of peanut butter? Almond butter or cashew butter both work beautifully. Just use the same amount.
Change up the sweetener: Maple syrup gives a lovely deep flavour, but you can use honey, agave or even date syrup if that’s what you’ve got. Just keep an eye on the oven as some sweeteners brown more quickly than others.
Try different nuts and seeds: I’ve used hazelnuts, almonds, sunflower and pumpkin seeds, but any nuts or seeds will do. Pecans, walnuts, sesame seeds, flaxseeds, whatever you fancy or need to use up.
Use a different cereal base: Cornflakes add a light, crispy texture, but puffed rice, buckwheat flakes or even broken-up Weetabix (yes, really) could work in a pinch. Just keep the overall volume roughly the same.
Add extras: A handful of dried fruit (added after baking) or a few dark chocolate chips can turn this into more of a snack or treat. Coconut flakes instead of desiccated coconut also give a lovely texture.
The main thing is, don’t overthink it. As long as everything’s lightly coated and spread out evenly on the tray, it’s very forgiving.
Not just breakfast: ways to use your granola
Sure, granola is a classic breakfast hero, but homemade peanut butter granola deserves a few more starring roles in your kitchen.
- Sprinkle it on Greek yoghurt
The creamy tang of Greek yoghurt with crunchy, nutty granola is a match made in heaven. Add a drizzle of honey or a few fresh berries for a simple, healthy dessert.
- Top your favourite desserts
Feeling indulgent? Sprinkle granola over a rich trifle, a silky peanut butter cheesecake or even my silky chocolate pie. It adds a crunchy contrast and a little extra peanut butter goodness.
- Mix it into smoothie bowls
Add some crunch and texture to your smoothie bowls by scattering granola on top. It gives a satisfying bite and keeps things interesting.
- Snack it by the handful
Granola makes an easy, energising snack. Whether you’re at your desk or out on a walk, a handful of this peanut buttery goodness will keep you going.
- Use as a crumble topping
Try using the granola as a quick crumble topping for baked fruit like apples or berries. Just sprinkle it over before baking for a nutty, crunchy finish.
Storing your granola
Once your peanut butter granola has completely cooled, store it in an airtight container at room temperature. This will keep it fresh and crunchy for up to two weeks.
If you want it to last longer, you can also freeze granola in a sealed bag or container for up to three months. Just thaw it at room temperature before enjoying.
Avoid storing granola in the fridge, as the moisture can make it go soggy faster.
Peanut Butter, Oat and Cornflake Granola
Ingredients
- 30g (2 tablespoons) butter
- 150g (½ cup) peanut butter
- 3 tablespoons maple syrup (or honey)
- 100g (4 cups) cornflakes (see note 1)
- 50g (½ cup) oats (see note 1)
- 20g (⅓ cup) desiccated (shredded) coconut
- 2 tablespoons coconut sugar
- 40g (¼ cup) hazelnuts
- 40g (¼ cup) almonds
- 1 tablespoon chia seeds
- 2 tablespoons sunflower seeds
- 1 tablespoon pumpkin seeds
Instructions
- Pre-heat the oven to 200°C (400°F) and line a large, flat baking tray with grease-proof paper.
- Heat the maple syrup, peanut butter and butter together in a pan, just until the butter has melted.
- In a large bowl, mix up all the other ingredients until combined.
- Pour the warm ingredients over the dry, and stir together (you may need to get your hands in to ensure the dry ingredients are well coated).
- Sprinkle the granola over the prepared tray, moving it around with your hands to make sure no bits are on top of each other.
- Bake in the oven for between 5-10 minutes until nice and golden. Watch very carefully as it can turn from perfect to burnt in a matter of seconds (and believe me, I speak from miserable experience).
- Allow to cool and then enjoy it as breakfast or sprinkled over a little Greek yoghurt.
Notes
- If you are making a gluten free granola, you will need to make sure your oats and cornflakes are gluten free. This might sound obvious, but it's not always the case.
