Peanut Butter Cookie Granola (Naturally Sweetened)

Sticking a spoon into a jar of peanut butter cookie granola

Cookies for breakfast? We’ve done it before and we’re doing it again. And this time it’s all the goodness of a classic peanut butter cookie in a chunky, snack-able, and crunchy granola. YUM — it’s just as good as it sounds!

This quick and easy granola is perfect with milk, yogurt, or just by the handful, friends. Bonus? Just 10 ingredients required! Let us show you how it’s done!

Dates, peanut butter, chia seeds, pumpkin seeds, peanuts, maple syrup, oats, vegan butter, vanilla, and salt

It all starts with a sweet, sticky, peanutty mixture made by blending peanut butter, maple syrup, dates, melted vegan butter, vanilla, and salt in a food processor. The indulgent combo ensures serious cookie vibes!

Peanut butter, maple syrup, and dates in a food processor

Then it’s on to the “I can eat this for breakfast” stuff. Oats add whole grain goodness including fiber, magnesium, iron, and more. And peanuts? They’re known to outcompete other nuts and even rival beans when it comes to protein content (source)!

Peanuts and oats with peanut butter date paste in a food processor

We didn’t stop there. Pumpkin seeds add more mineral magnificence including zinc and phosphorous! And chia seeds swoop in to add their fiber and omega 3 superpowers.

Stirring together oats, peanuts, and other ingredients to make peanut butter cookie granola

Then onto a baking sheet and into the oven it goes! When it comes out, chunks of peanut-filled cookie-inspired goodness are yours.

Breaking up peanut butter cookie granola into chunks on a baking sheet

We can’t wait for you to try this granola! It’s:

Perfectly sweet
Easy to make
& Tastes like a peanut butter cookie!

Snack it by the handful or serve with dairy-free milk or yogurt. When it’s peanut butter cookies for breakfast, even the most avid breakfast skippers might be willing to join in on the most important meal of the day!

More Granola Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Holding a spoonful of peanut butter cookie granola over a jar

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 18 (1/3-cup servings)

Course Breakfast, Snack

Cuisine Gluten-Free, Vegan

Freezer Friendly 2-3 Weeks

Does it keep? 1-2 Weeks

  • 3/4 cup natural peanut butter (smooth or chunky)
  • 2/3 cup maple syrup
  • 6 large medjool dates, pitted (6 large dates yield ~1/2 cup or 100 g)
  • 1/4 cup melted vegan butter (or sub coconut oil or dairy butter if not vegan)
  • 1 Tbsp vanilla extract
  • 1/2 tsp sea salt
  • 3 cups old-fashioned rolled oats (DIVIDED // ensure gluten-free as needed)
  • 1/2 cup salted roasted peanuts (DIVIDED)
  • 1/2 cup raw pumpkin seeds (also called pepitas)
  • 1/4 cup chia seeds
  • Preheat the oven to 325 degrees F (162 C) and line a baking sheet with parchment paper.

  • To a food processor, add peanut butter, maple syrup, dates, melted butter, vanilla, and sea salt. Process until the mixture is thick and the dates have mostly broken down. Add 1 cup (90 g) of the oats and 1/4 cup (35 g) of the peanuts and process until fully combined.
  • Transfer to a large mixing bowl, add the pumpkin seeds, chia seeds, and remaining 2 cups (180 g) of oats and 1/4 cup (35 g) of peanuts. Mix until combined.

  • Spread the mixture onto your prepared baking sheet, keeping it in one piece and pressing/spreading until it almost fills the pan. Bake for 15 minutes, then toss to break it up into smaller pieces. At this point, it will be very soft. This is normal! Once it’s tossed, spread out the clumps and bake for another 8-10 minutes or until dark golden brown and fragrant.

  • Let the granola cool before enjoying or storing for later. Keep in an airtight container at room temperature for 1-2 weeks or in the refrigerator for 2-3 weeks.

*Nutrition information is a rough estimate.

Serving: 1 (one-third cup) serving Calories: 242 Carbohydrates: 27.6 g Protein: 6.9 g Fat: 12.7 g Saturated Fat: 3.4 g Polyunsaturated Fat: 2.9 g Monounsaturated Fat: 4.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 85 mg Potassium: 259 mg Fiber: 4.1 g Sugar: 13.4 g Vitamin A: 2 IU Vitamin C: 0 mg Calcium: 49 mg Iron: 1.5 mg