Homemade Peanut Butter and Jelly Granola that is healthy, vegan, gluten-free, refined sugar free and done in less than 30 minutes. It can't get much better than that!
Nothing Beats Homemade Granola and if you add Peanut Butter & Jelly into the mix I’m all in. Homemade Peanut Butter and Jelly Granola is easy to make, crunchy, sweet and full of delicious peanut butter flavor.
Way back in junior high there was a girl at my school who would bring homemade granola everyday. One day she was telling me about how her mom made it homemade because all the store bought kind was full of unhealthy stuff.
It seemed strange to me at the time. I really had no idea just how right she was. Granola is so simple to make at home and can be such a healthy snack when homemade.
This recipe only takes 30 minutes to make with less than 10 ingredients. Not to mention it taste so much better than the store bought stuff! It’s perfect to have on hand for things like smoothie bowls and chia seed pudding.
- Rolled Oats – Just regular old fashioned rolled oats will do.
- Peanuts – I used an unsalted and unflavored variety.
- Peanut Butter – You will want to use the natural creamy kind that is unsalted and unsweetened.
- Jelly – Use whatever brand you like. I used Crofter’s Strawberry jelly. It is lower in sugar than traditional jelly and taste much better.
- Maple Syrup – The pure stuff not the breakfast kind.
- Vanilla Extract – I always recommend to splurge on good vanilla. It’s worth it!
- Cinnamon – Every granola needs a bit of cinnamon!
- Salt – I use a very fine sea salt.
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Homemade Peanut Butter & Jelly Granola
- 2 cup rolled oats
- ½ cup chopped peanuts
- ¼ cup natural peanut butter*
- ¼ cup jelly (I used strawberry)
- ¼ cup pure maple syrup
- 1 tsp. vanilla extract
- ¼ tsp. ground cinnamon
- ¼ tsp. salt
- 2-3 tbsp. natural peanut butter*
- 2-3 tbsp. jelly
- Preheat over to 325 degrees either lightly grease or line a sheet pan with parchment paper.
- In a medium sided bowl add your peanut butter, jelly, vanilla, cinnamon and salt and stir until incorporate together.
- Add your oats and chopped peanuts to the bowl and mix until completely coated with your wet mixture.
- Transfer to your sheet pan and press down your granola and form together into a round disk almost like pizza dough. I would say about a 1/2 inch of thickness or so will work great. You will want it to be thin enough to get crunchy but not so thin you can not form granola clusters.
- Now drizzle the extra peanut butter on top of your granola and splatter little bits of your jelly. I simply dipped a knife in my peanut butter jar and drizzled it back and forth on my granola. For the jelly I took a spoon and dropped small spoonfuls on top of the granola.
- Bake for 20-25 minutes stirring carefully halfway through ensuring to keep clusters intact. Bake until slightly golden brown.
- Let granola cool completely before breaking apart.
- I like to use natural peanut butter so I can control the sugar and salt in my recipes. Natural peanut butter is simply the runny kind where the only ingredient is peanuts. If you only have natural peanut butter with salt on hand you can remove the salt from the recipe.
- I used a very lightly sweetened jelly. If you use a super sweet jelly you could likely lessen the amount of the maple syrup in this recipe. I tested this without maple syrup at all and it does hold up well but I like the sweetness and depth of flavor it gives.
- I love to enjoy granola on smoothie or acai bowls, as cereal with milk and banana in the morning or by the handful as a tasty snack.