Peanut Butter Granola with Oats and Cornflakes


This scrumptious peanut butter granola first appeared on my former blog, The Culinary Jumble, in September 2016. The images have been retouched, but the recipe remains unchanged. 

I really like homemade granola. It is so simple to make and much better for you, and your family, than anything you can buy in the shops. That being said, they do an amazing granola here in Sweden called Paulúns, which is sweetened with dates.

Anyway, one great thing about making your own is that you can adapt it to your own personal tastes, or what you have in the cupboard. This one is naturally gluten free and packed with tons of healthy goodies like nuts and seeds.



If you go to the trouble of making your own peanut butter granola (but really, it isn’t that taxing), don’t just eat it for breakfast (as amazing as it is). Try it liberally sprinkled over creamy Greek yoghurt for a healthy dessert. Or, if you’re feeling a little naughty, throw it on a decadent dessert like my silk pie, on top of a decadent trifle or even sprinkled over a peanut butter cheesecake

If you like cornflakes, you might really enjoy my retro cornflake tart. Why not check it out?


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Peanut Butter, Oat and Cornflake Granola


  • 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


  • 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.


I have converted grams to cups/ounces using online converters. Although I have no reason to believe they are inaccurate, please be aware that as I have not made the recipe with these measurements, results cannot be totally guaranteed.
  1. 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.
Peanut Butter Granola with Oats and Cornflakes

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