In this recipe, the addition of whole wheat flour binds the granola together into chunks, making it feel like you’re eating a peanut butter cookie. The best part? This is pretty healthy stuff! It’s filled with oats, whole wheat flour, peanuts, honey, and coconut oil – not a refined sugar to be found!
My favorite way to eat this is on top of plain Greek yogurt with sliced bananas or berries, but it’s also great with milk or by the handful. 
Peanut Butter and Flax Granola
- Total Time: 60 minutes
- Yield: 8 servings 1x
Description
This peanut butter and flax granola is a crunchy, cookie-like treat filled with oats, peanuts, and honey, perfect for a healthy breakfast or snack.
Ingredients
- 4 cups old fashioned oats
- 1/2 cup whole wheat flour
- 1 cup chopped peanuts
- 2 tablespoons flaxseed
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup honey
- 3/4 cup peanut butter
- 1/4 cup coconut oil
Instructions
- Preheat your oven to 275 degrees F (135 degrees C).
- In a large bowl, combine the oats, whole wheat flour, chopped peanuts, flaxseed, baking powder, and salt. Stir until well mixed.
- In a medium microwavable bowl, combine the honey and peanut butter. Microwave on high for 30 seconds to 1 minute, or until the mixture is warm and can be easily stirred together.
- Add the coconut oil to the honey and peanut butter mixture, stirring until fully combined.
- Pour the wet ingredients over the dry ingredients, stirring until all the oats are well coated.
- Spread the granola mixture evenly onto a large baking sheet lined with parchment paper.
- Bake in the preheated oven for 45-50 minutes, stirring every 15 minutes, until the granola is golden brown and crisp.
- Remove from the oven and let cool completely on the baking sheet. The granola will continue to crisp up as it cools.
- Once cooled, break the granola into chunks and store in an airtight container.
Notes
Serve this granola with Greek yogurt and fresh fruit for a nutritious breakfast. It can also be enjoyed with milk or as a snack by the handful. Store in an airtight container to maintain freshness. You can substitute almond butter for peanut butter if desired.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 10 grams
- Sodium: 150 mg
- Fat: 12 grams
- Carbohydrates: 30 grams
- Fiber: 4 grams
- Protein: 7 grams
- Cholesterol: 0 mg
Frequently Asked Questions
Can I substitute the whole wheat flour with another type of flour?
You can use all-purpose flour as a substitute, but it may alter the texture slightly and won’t provide the same nutritional benefits as whole wheat flour.
What can I use instead of honey if I want to make this recipe vegan?
You can replace honey with maple syrup or agave nectar to keep the recipe vegan.
How do I store the granola to keep it fresh?
Store the granola in an airtight container at room temperature for up to two weeks to maintain its crunchiness.
