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.

Peanut Butter Breakfast Granola

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

INGREDIENTS:

½ cup (70g) almonds 

½ cup (70g) pepitas  

2 cups (220g) rolled oats 

2 tbsp (30g) chia seeds 

Pinch of sea salt (optional) 

½ cup (140g) smooth peanut butter 

¼ cup (60ml) maple syrup 

¼ cup (60ml) coconut oil 

1 tsp (5ml) vanilla extract 

METHOD:

1. Preheat oven to 160°C and line a baking tray with baking paper. 

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). 

3. Place crushed nuts and seeds in a large bowl with oats, chia seeds and salt. 

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. 

5. Pour peanut mix over oat mix and stir to combine. 

6. Spread mixture evenly onto the baking tray and bake for 25-30 mins or until golden brown, stirring mixture every 10 mins. 

7. Allow to cool completely. Store in a jar in the pantry or a cool, dry spot.  

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.

TIPS:

• 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. 

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