Homemade Peanut Butter Granola (vegan, gluten-free, peanut-free option)

Homemade Peanut Butter Granola

Course: Breakfast
Cuisine: European
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 cups
A Homemade Peanut Butter Granola for Wheatless Wednesday breakfast. This is vegan, gluten-free and has a peanut-free option.


  • 1 1/2 cup organic oat flakes (although oat is naturally gluten-free, if you are severely allergic to gluten, buy ones that say certified gluten-free on the package, as some oat flakes can be mixed with wheat)
  • 1/4 cup pumpkin seeds raw, unsalted
  • 1/4 cup sunflower seeds raw, unsalted
  • 1 Tbsp flaxseeds
  • 1/4 cup dried cranberries
  • 2 Tbsp raisins
  • 1/4 cup puffed quinoa
  • 3 Tbsp maple syrup
  • 3 Tbsp raw organic honey (liquid) For vegan option, use extra peanut butter and maple syrup
  • 1/4 cup natural peanut butter

Peanut-Free Option: The peanut butter can be substituted with almond butter or sunflower seed butter


  1. Turn oven on to 400F.
  2. Simply put all the dry ingredients in a medium-size mixing bowl, and mix.
  3. Add the rest of the ingredients (honey, maple syrup and peanut butter) and mix well with a fork, making sure everything is covered.
  4. Put on a small parchment-lined cookie sheet or square pan (9 x 9") and pack the mixture by pressing it hard with your hands.
  5. Bake in oven at 400F for 25-30 minutes, or until it starts looking nice and golden.
  6. Remove from oven and let it cool down, then remove using the parchment paper. By moving the parchment paper around, the granola will naturally break off, creating some smaller chunks.
  7. Wait until it is completely cooled down before putting into an airtight container.
  8. Keep in the pantry for 3-4 weeks.

Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 478kcal | Fat: 18g | Saturated fat: 2g | Sodium: 80mg | Potassium: 455mg | Carbohydrates: 71g | Fiber: 8g | Sugar: 28g | Protein: 12g | Vitamin C: 0.4% | Calcium: 55% | Iron: 3.3%