Crunchy Peanut Butter Almond Protein Granola
This Crunchy Peanut Butter Almond Protein Granola is the kind of healthy breakfast that keeps you full, energized, and satisfied for hours and is easy to make ahead! Made with whole-grain oats, creamy peanut butter, sliced almonds, shredded coconut, and a touch of pure maple syrup, this plant-based granola recipe is naturally sweetened, rich in fiber, and packed with healthy fats and plant protein. Unlike store-bought granola loaded with oils and refined sugars, this homemade vegan granola is simple, nourishing, and incredibly crunchy — perfect for meal prep, topping smoothies, or enjoying with plant-based yogurt for a balanced, high-protein start to your day.
Why You’ll Love This Recipe
High-protein, plant-based granola that keeps you full longer
Naturally sweetened with maple syrup (no refined sugar)
Made with oats, peanut butter, almonds, and coconut
Crunchy, satisfying texture with healthy fats and fiber
Perfect for breakfast, meal prep, or snacking
How to Enjoy This Crunchy Peanut Butter Almond Protein Granola
- With plant-based yogurt and fresh fruit
- Sprinkled over smoothie bowls
- As a grab-and-go snack
- With plant milk for a quick breakfast
- Crushed and used as a topping for baked fruit
When you make this recipe, let me know how you enjoy it — with yogurt, fruit, or straight from the jar!
Recipe FAQs
Press the mixture firmly on the baking sheet before baking — this helps the granola form crunchy clusters as it cools.
Yes and its so easy! Use certified gluten-free rolled oats to make the granola gluten-free.
Stored in an airtight container at room temperature, homemade granola stays fresh for up to 3–4 weeks. If it gets soft, pop it in the air fryer at 325 degrees for 2-3 minutes!
Q:
I am sure you can but have never tried it — freeze in a sealed freezer bag for up then let thaw before serving. If soft, put in the airfryer for a couple of minutes.
Pro Tips for Best Results
Lightly toast nuts or seeds before mixing to enhance flavor and crunch without overbaking the granola.
Use natural peanut butter with no added sugar or oil for best flavor and texture.
Press the granola firmly on the tray before baking — this helps create bigger crunchy clusters.
Swap or add seeds like pumpkin seeds, sunflower seeds, or chia seeds for extra crunch and nutrition.
Cool completely before breaking — granola crisps as it cools, giving the perfect crunchy texture.
Experiment with mix-ins like cacao nibs, and dried berries after baking for extra flavor.
Store properly in an airtight container at room temperature for up to 3 weeks, and heat in the air fryer for 2-3 minutes to give it back its crunch if necessary!
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Crunchy Peanut Butter Almond Protein Granola
Ingredients
Wet Ingredients
- 3 tbsp coconut oil melted
- ½ cup natural peanut butter drippy, no added sugar
- ¼ cup pure maple syrup
- 1 tsp vanilla extract
- 1 tsp cinnamon
- pinch sea salt
Dry Ingedients
- 3 cups rolled oats
- 1 cup sliced almonds
- 1 cup unsweetened shredded coconut
Optional when cooled
- ½ cup dairy-free chocolate chips or chopped dates
Instructions
- Preheat oven to 325°F (165°C). Line a large baking sheet with parchment.
- In a large bowl add "wet ingredients". Include the cinnamona and salt.
- Add the dry ingredients and mix well. I like to massage with my hands.
- Spread evenly on the baking sheet and press down firmly with a spatula.
- Bake for 20-25 minutes, rotating once, until deeply golden.
- Remove from oven and do not stir. Let cool completely to form clusters.
- Break into chunks and add chocolate chips if using.
Nutrition
