Homemade Peanut Butter and Jelly Oil-Free Granola. Healthy, vegan, gluten-free, refined sugar free and done in 30 minutes. It can’t get much better than that!
Nothing beats homemade vegan granola and if you add Peanut Butter & Jelly into the mix I’m all in. Peanut Butter and Jelly Oil-Free Granola is easy to make, crunchy, sweet and full of delicious peanut butter flavor.
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 yogurt, smoothie bowls and chia seed pudding.
Heck eat it as a bowl of cereal with sliced bananas and cold almond milk and you will be in heaven!
Ingredient Notes:
- Rolled Oats – Just regular old fashioned rolled oats will do.
- Peanuts – I used an unsalted and unflavored variety. If you need an alternative any other nut or seed will work.
- Peanut Butter – You will want to use the natural runny kind that is unsalted and unsweetened. If you do not have peanut butter on hand any other natural nut butter will work.
- Jelly – Use whatever brand you like. I used Crofter’s Strawberry Jelly. It is lower in sugar than traditional jelly and still taste delicious.
- Maple Syrup – Pure natural maple syrup is what you will want to use. You can use any liquid sweeter to replace this. Keep in mind it will change the flavor. Also, some liquid sweeteners are much sweeter than others.
- Vanilla Extract – I always recommend to splurge on good vanilla. Look for a pure vanilla extract over imitation.
- Cinnamon – Every granola needs a bit of cinnamon! If you would like to also add a dash of nutmeg that would be a great touch as well.
- Salt – I use a very fine sea salt.
How To Make:
Preheat over to 325°F either lightly grease or line a sheet pan with parchment paper.
In a medium sided bowl add your peanut butter, jelly, maple syrup, vanilla, cinnamon and salt and stir until incorporate well together.
Add the oats and chopped peanuts to the bowl and mix until completely coated with the wet mixture.
Transfer to sheet pan and press down the granola to form together into a round disk about ½ inch in thickness.
Now drizzle the extra peanut butter on top of the granola and splatter little bits of the 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 25-30 minutes stirring carefully halfway through ensuring to keep clusters intact. Bake until slightly golden brown.
Let granola cool completely before touching it at all. This is a very important step to allow the granola to firm up and get crunchy. Once cooled break apart with your hands.
Serve on all your favorites such as: chia seed pudding, yogurt, smoothie bowls or even as a bowl of cereal. Which happens to be my favorite way to enjoy this one!
Enjoy!
Tips For Success:
- Let the granola cool completely before touching it. It is very important to allow the granola to cool completely before handling it. This will ensure the best granola clusters and crunchiest granola. I let mine cool for about an hour.
- Stir or flip carefully. I used a spatula to flip the granola over to ensure it cooked evenly on all sides. I think this was the best tool to make sure the granola stayed together and still gave me some good granola clusters.
- Mix well. Make sure to mix the wet ingredients well prior to adding the dry. It will take a minute for the mixture to come together. You will also want to make sure to mix well once you have added your dry ingredients to ensure everything is coated. This will ensure you have even flavor as well as crispness.
No, not all granola recipes NEED oil. Most recipes use some type of oil to get that crunchy texture we all know and love. It is most definitely possible however to make an oil-free granola! With this recipe we are using the natural oils in the peanut butter to aide in getting us some crunch.
Store in an airtight container at room temperature for up to 2-3 weeks. Make sure to allow it to cool completely before storing. Do not store your granola in the refrigerator as it will become soft and soggy.
Other Recipes You May Like:
If you try this recipe make sure to let me know! Leave a comment, rate it and if you take a photo use #feeninforgreens on instagram. I love seeing photos of your recreations!
Homemade Peanut Butter & Jelly Granola
Ingredients
- 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
Topping
- 2-3 tbsp. natural unsalted unsweetened peanut butter
- 2-3 tbsp. jelly
Instructions
- Preheat over to 325°F either lightly grease or line a sheet pan with parchment paper.
- In a medium sided bowl add your peanut butter, jelly, maple syrup, vanilla, cinnamon and salt and stir until well incorporate together.
- Add the oats and chopped peanuts to the bowl and mix until completely coated with the wet mixture.
- Transfer to sheet pan and press down the granola to form together into a round disk about ½ an inch in thickness.
- Now drizzle the extra peanut butter on top of the granola and splatter little bits of the 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 25-30 minutes stirring carefully halfway through ensuring to keep clusters intact. Bake until slightly golden brown.
- Let granola cool completely before touching it at all. This is a very important step to allow the granola to firm up and get crunchy. Once cooled break apart with your hands.
- Enjoy!
Notes
- I used a very lightly sweetened Crofter’s Strawberry Jelly.
- For the peanut butter it is best to use a natural runny unsalted unsweetened variety. If you would like to replace the peanut butter any other natural nut butter will work.