Peanut Butter Coconut Granola

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homemade peanut butter coconut granola recipe

I love everything when it comes to food. Well, almost everything.

There are a handful of food words I simply do not like. It’s not the typical offenders- calories, fat, and sugar. In fact, I love those words. Instead, food words such as: kale and beets, drive fear into my hungry tummy. I’m here to say those infamous foods have topped my “I don’t like you” list for way too long. Oh, and quinoa…poor popular gal. It’s nothing personal.

Finding new ways to enjoy these foods has not been easy, but I’m making a valiant effort. Beet smoothies, chips, salads, and even juice have won kale and beets on the “I just might love you” list. In case you’re wondering, I have lots of lists.  Even quinoa has found her way over there. I love you, girlfriend.

Just because the doctors and nutritionist of this world claim a food as a “must eat” doesn’t mean I’m planning to start a non-stop kale fest. Okay, maybe if it involves chips! Afterall, aren’t the same people preaching all-things kale, the same “don’t eat butter, it’s the Devil” folks? Just sayin’.

P.S. I love you, docs and nutritionists. No hard feelings.

peanut butter coconut granola homemade recipe

Now, back to the “I don’t like you” list. It’s a list for food, not people. Please, don’t panic…no people, just food.

Since kale, beets, and quinoa found their way to the happier party side,  chia seeds top my infamous list.  In response to my complete dismay at the tiny seed that resembles a bug, I’ve been told, “Just add those babies to some water or a smoothie. So delicious!”  I’ve tried that spectacular method and I have a four letter word to describe my experience of chia-drinking…yuck! Remember, we’re wholesome and family-friendly around here.

peanut butter coconut granola homemade recipe

Behold, today I stand before you to declare “I love chia seeds!”. 

Why the sudden change? Nope, I didn’t add them to water or my favorite smoothie (which contains beets). Mixed with a good amount of butter, creamy peanut butter, oats, coconut, and the right amount of honey, it turns out chia seeds are pretty darn good! So good, I’ve been scooping handfuls of this peanut butter coconut granola (with chia seeds) for days. And each time thinking about the new romance this tiny, bug-like seed and I have managed to foster. It’s beautiful friends, much like this granola.

peanut butter coconut granola homemade recipe

5 from 4 votes
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Peanut Butter Coconut Granola

Mixed with a good amount of butter, creamy peanut butter, oats, coconut, and the right amount of honey, it turns out chia seeds are pretty darn good! So good, I’ve been scooping handfuls of this peanut butter coconut granola (with chia seeds) for days. 

Course Breakfast
Cuisine American
Keyword Granola
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 2 People
Calories 4121 kcal
Author Kristin Marr

Ingredients

Instructions

  1. Preheat oven to 325F
  2. In a large bowl combine the oats, peanuts, coconut, and chia seeds.
  3. In a small saucepan over medium heat add the butter, peanut butter, and honey. Melt the ingredients, stirring frequently. Once melted, remove from heat and stir in the vanilla extract.
  4. Pour the melted ingredients into the bowl with the dry ingredients.
  5. I use a stand-mixer fitted with a paddle attachment for the next step. Turn on the mixer (fitted with the paddle attachment) and combine the ingredients for 1 minute on low speed. If you don't have a stand-mixer use a wooden spoon.
  6. Pour the granola on a baking sheet. Bake for 25-28 minutes, until the sides are golden. The granola will harden as it sits on the counter. Remove the granola from the pan by breaking chunks with your hand or wooden spoon.
  7. Store in an air tight container for two weeks, or freeze for up to two months.

peanut butter coconut granola homemade recipe

 

 

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16 Comments

    1. says: Kristin Marr

      Hey Kim, For this recipe (much like the no-bake granola bars) I don’t soak the oats or nuts due to the texture of the final product. While I try to soak many of our grains, there are times I don’t. If you try soaking, I’d love to hear how the granola turns out.

  1. says: Caitlin Jones

    My son has a peanut allergy. What you recommend substituting? I was thinking perhaps almonds/walnuts and the respective butters, having the granola at the end would be worth the cost of buying the higher end nut butters, I think. He also uses WowButter, which is a non-GM soy butter that I’ve been giving him since we found out about his allergy but I’ve never made anything with it other than toast/sandwiches so I don’t know how well it would hold up. I’m still a total newb to the real food scene so all help would be massively appreciated. (Already spent the better part of the afternoon making shopping lists and pointers after reading a few of your articles) TIA!

    1. says: Kristin Marr

      Hey Caitlin, I think cashew, sunflower, or almond/walnut butter would work great in this recipe! I think you could probably even make these butters at home and possibly save a few dollars (I just noticed quite a few recipes for these butters via Google). I know some people like Sunbutter (not sure about the ingredient list).

  2. says: Birthe

    5 stars
    These are already a staple in our household. I tried other recipes but nothing comes close. Thanks so much!

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