Peanut Butter Breakfast Granola
Kick your children’s morning off with a delicious peanut butter-inspired granola. This nutritious Peanut Butter Breakfast Granola recipe combines the irresistible richness of peanut butter with wholesome oats, nuts, and seeds, creating a crunchy and satisfying breakfast option. Packed with protein, fibre, and essential nutrients, it’s the perfect way to fuel your child’s body for the day ahead. Whether sprinkled over yoghurt, enjoyed with milk, or eaten by the handful, this homemade granola is sure to become a favourite morning dish.
DIETARY: VEG, DF, EF
ALLERGENS: Wheat, Nuts
AGE GROUP: 12 months+
DIFFICULTY LEVEL: Beginner
SERVES: 12
PREP: 10 mins (+4-5 hours freezing)
COOK: 25-30 mins
EQUIPMENT: High-speed food processor
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Ingredients
Batch Cook
Multiply the recipe to prep extras for the week.| 70g almonds | |
| 70g pepitas | |
| 220g rolled oats | |
| 2 tbsp chia seeds | |
| Pinch of sea salt (optional) | |
| 140g smooth peanut butter | |
| 60ml maple syrup | |
| 60ml coconut oil | |
| 1 tsp vanilla extract |
Directions
1.
Preheat oven to 160°C and line a baking tray with baking paper.
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2.
Place almonds and pepitas in a high-speed food processor and pulse a few times to crush them into smaller pieces (be careful to not over-process into a fine meal).
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3.
Place crushed nuts and seeds in a large bowl with oats, chia seeds and salt.
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4.
Place peanut butter, maple syrup, coconut oil and vanilla into a small saucepan and gently heat until coconut oil is melted. Whisk to combine and take off the heat.
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5.
Pour peanut mix over oat mix and stir to combine.
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6.
Spread mixture evenly onto the baking tray and bake for 25-30 mins or until golden brown, stirring mixture every 10 mins.
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7.
Allow to cool completely. Store in a jar in the pantry or a cool, dry spot.
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Notes
MANDY’S SERVING SUGGESTION: Serve granola with milk or yoghurt and fresh fruit.
STORING LEFTOVERS: Store in an airtight container in the pantry for up to 14 days or in the fridge for up to 1 month.
Allergies: For a nut-free version: Swap nuts for seeds of choice and peanut butter for tahini, sunflower seed butter or coconut butter. For a gluten-free version: Swap oats with quinoa flakes.
Easy ingredient swaps: Swap peanut butter for nut butter of choice. Swap maple syrup for raw honey.
Baby-friendly version: Omit maple syrup and serve mashed or in finger food-sized pieces.
