Cookies for breakfast? We’ve done it before and we’re doing it again. And this time it’s all the goodness of a classic peanut butter cookie in a chunky, snack-able, and crunchy granola. YUM — it’s just as good as it sounds!
How to Make Peanut Butter Cookie Granola
It all starts with a sweet, sticky, peanutty mixture made by blending peanut butter, maple syrup, dates, melted vegan butter, vanilla, and salt in a food processor. The indulgent combo ensures serious cookie vibes!
Then it’s on to the “I can eat this for breakfast” stuff. Oats add whole grain goodness including fiber, magnesium, iron, and more. And peanuts? They’re known to outcompete other nuts and even rival beans when it comes to protein content (source)!
We didn’t stop there. Pumpkin seeds add more mineral magnificence including zinc and phosphorous! And chia seeds swoop in to add their fiber and omega 3 superpowers.
Then onto a baking sheet and into the oven it goes! When it comes out, chunks of peanut-filled cookie-inspired goodness are yours.
We can’t wait for you to try this granola! It’s:
Easy to make
& Tastes like a peanut butter cookie!
Snack it by the handful or serve with dairy-free milk or yogurt. When it’s peanut butter cookies for breakfast, even the most avid breakfast skippers might be willing to join in on the most important meal of the day!
More Granola Recipes
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
*5/10/23: Recipe updated to address reader issues.
Peanut Butter Cookie Granola (Naturally Sweetened)
- 3/4 cup smooth, drippy natural peanut butter (creamy or crunchy)
- 2/3 cup maple syrup
- 1/2 cup packed pitted medjool dates (6 large dates yield ~1/2 cup or 100 g)*
- 1/4 cup melted vegan butter (we used salted // or sub coconut oil or dairy butter if not vegan)
- 1 Tbsp vanilla extract
- 1/2 tsp sea salt (add a pinch more if your butter or peanut butter is unsalted)
- 3 cups old-fashioned rolled oats (DIVIDED // ensure gluten-free as needed)
- 1/2 cup salted roasted peanuts (DIVIDED)
- 1/2 cup raw pumpkin seeds (also called pepitas)
- 1/4 cup chia seeds
- Preheat the oven to 325 degrees F (162 C) and line a standard-size (13 x 18-inch) baking sheet with parchment paper.
- To a food processor, add peanut butter, maple syrup, dates, melted butter, vanilla, and sea salt. Process until the mixture is thick and the dates have mostly broken down, about 20-30 seconds. Add 1 cup (90 g) of the oats and 1/4 cup (35 g) of the peanuts and process until no whole oats or peanuts remain. It will be thick and sticky – that's normal! If your food processor is struggling, discontinue and instead, just proceed to the next step (we didn't have any issues with it!).
- Use a rubber spatula to transfer to a large mixing bowl. Add the pumpkin seeds, chia seeds, and remaining 2 cups (180 g) of oats and 1/4 cup (35 g) of peanuts. Use a wooden spoon to mix until combined – it takes some elbow grease!
- Use a silicone spatula (or wet hands) to spread the mixture onto your prepared baking sheet, keeping it in one piece and pressing/spreading until it almost fills the pan. Bake for 15 minutes, then toss to break it up into small, bite-sized granola clusters. At this point, it will be very soft. This is normal! Once it’s tossed, spread out the clumps and bake for another 8-10 minutes or until dark golden brown and fragrant. It won't be fully crunchy at this point – that's okay! It will get crunchy as it cools.
- Let the granola cool before enjoying or storing for later. Keep in an airtight container at room temperature for 1-2 weeks or in the refrigerator for 2-3 weeks.
*Nutrition information is a rough estimate.