I love peanut butter granola (no peanut allergies here, fortunately), but my favorite brand is loaded with sugar. It tastes great, so I invented my own version, which contains less sugar but tastes even better. If you can’t eat peanuts, you can make this recipe with any type of nut butter.
I lowered the sugar content (but not the sweetness) in this granola by substituting xylitol/erythritol, stevia and vegetable glycerin for part of the sugar. I bake with coconut sugar, a brown sugar that has a slightly lower glycemic index than refined table sugar, making it marginally healthier.
I use xylitol/erythrytol interchangeably, but they don’t work alone. I always combine them with natural sweeteners for better flavor.
To add extra flavor to this granola, I also added maple syrup, a natural sweetener that has about the same glycemic index as refined table sugar, but it contains a few nutrients. Maple syrup is expensive, so I don’t use it often, but I do love that delicious maple flavor.
Gluten-Free Peanut Butter Granola
You can make this granola with any type of nut butter. The sweetness comes partly from coconut sugar and maple syrup and partly from the natural non-nutritive sweeteners stevia, vegetable glycerin and xylitol/erythritol.
- 1 cup peanut butter
- 3/4 cup coconut sugar
- 1/4 cup xylitol/erythritol
- 2 teaspoons liquid stevia
- 1/4 cup maple syrup or coconut nectar
- 1/4 cup vegetable glycerin
- 1/4 cup coconut oil
- 2 teaspoons vanilla
- 4 cups rolled oats
- 2 cups puffed millet (or rice)
- 1/4 cup pea protein powder
- 1/2 teaspoon salt
Preheat oven to 325 degrees F.
Cover a rimmed baking sheet with parchment, and set aside.
In a small saucepan over low heat, stir together the peanut butter, coconut sugar, xylitol/erythritol, stevia and coconut oil until combined.
Stir in the vanilla.
In a large bowl, stir together the rolled oats, millet, pea protein powder and salt.
Pour the peanut butter mixture over the oat mixture and stir until thoroughly blended.
Press the granola into the prepared baking sheet, spreading it out evenly.
Bake at 325 degrees F for 25 minutes, rotating the pan halfway through. The granola is done when it's lightly browned on top.
Allow to cool completely. Break into pieces and store in a sealed container for up to 7 days.
In a small pan over low heat, combine peanut butter, sweeteners and coconut oil until blended. Stir in vanilla.
In a separate bowl, stir together the rolled oats, puffed millet, pea protein powder and salt.
Stir the peanut butter mixture into the oat mixture.
Mix until thoroughly blended.
Press the granola into a parchment-covered rimmed baking sheet. Bake at 325 degrees F for 25 minutes, rotating the pan halfway through.
The granola is done when it’s lightly browned on top. Allow it to cool completely, then break into pieces and store in a sealed container.
Serve with milk, yogurt or eat alone as a snack.