peanut butter honey granola in bowl with blueberries and milk

This peanut butter honey granola is a little salty, a little sweet, and the perfect homemade addition to your pantry. It makes a delicious breakfast with fruit or satisfying afternoon snack on its own. The only downside to this healthy granola recipe is that you may never go back to store-bought. It’s easy to make, customizable, and much more nutritious than the packaged version.

What goes in peanut butter honey granola

Granola almost always includes oats and seeds — this healthy granola recipe switches things up with the addition of a few ingredients that set it apart from its peers. You can swap out many of the ingredients below based on your preferences and what you have on hand. Pecans instead of almonds, sunflower seeds instead of pumpkin seeds, even almond butter in place of peanut butter. Customize this granola to your heart’s desire, and please be sure to leave a comment below with your swaps if you do!

  • Oats, sliced almonds, and pumpkin seeds. Some usual granola culprits here. I love how the sliced almonds get extra crispy in the oven.
  • Quinoa. This one is a little different! Uncooked quinoa becomes beautifully crispy in the oven, adding some extra crunch to this peanut butter honey granola.
  • Salt, cinnamon, and vanilla extract. For an extra flavor boost. Don’t skip the salt — it makes all the difference!
  • Peanut butter and honey. No shock here, given the name of the recipe. The combination of salty and sweet means this granola is just as good in your yogurt parfait as it is out of hand as an afternoon snack. Be sure to use a high-quality natural peanut butter here for the best results! I used Tony Peanuts for this recipe — their peanut butter is delicious, and enjoying it also means supporting a small business.
  • Extra virgin olive oil. Are you surprised that I would use olive oil in a granola recipe? Well, you shouldn’t be: I use it in everything! It’s healthier than the alternatives like butter or coconut oil, and you don’t taste the flavor in the final product.
  • Egg white. This one is a little bit of a curveball. Adding an egg white to the mixture helps make this healthy granola bake up extra crunchy.

Tips for making the best healthy granola

Peanut butter honey granola with spoon

It’s easy to make this peanut butter honey granola, especially if you keep a couple tips in mind before baking:

  • Leave some intentional clumps of granola mixture before baking. It can be tempting to smooth the mixture out and break up large clumps, but those add interesting texture and crunch to the final product. Try to strike a balance between splitting up the super large chunks and leaving some others for added interest.
  • Let your granola cool completely before eating or storing. Your granola won’t be perfectly crispy or crunchy until it’s cooled for at least 20 minutes, so for best results let sit before indulging or packing up.

If you enjoy this peanut butter honey granola, I think you’ll also love my sweet and spicy tahini-maple granola. As always, if you make this or another of my recipes, please leave a star rating and comment below. Your ratings and comments help other readers find my recipes, and your feedback keeps me going. Thank you for supporting A Tavola Kitchen!


Peanut Butter Honey Granola

This peanut butter honey granola is healthier and more flavorful than store-bought. You may never go back! 

  • Author: A Tavola Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 1 hr to 1 hr 30 min
  • Total Time: 1 hr 10 minutes to 1 hr 40 minutes
  • Yield: 45 cups 1x
  • Category: Breakfast or Snack
  • Method: Oven
  • Cuisine: American


  • 2 cups uncooked old fashioned rolled oats 
  • 3/4 cup unsalted sliced almonds (whole roasted almonds would also work)
  • 1/3 cup uncooked quinoa 
  • 1/2 cup pumpkin seeds 
  • 3 tbsp natural peanut butter, such as Tony Peanuts
  • 3 tbsp honey (see notes)
  • 1 tbsp extra virgin olive oil 
  • 1/2 tsp vanilla extract
  • 1 tsp ground cinnamon 
  • 3/4 tsp salt
  • 1 large egg white, lightly beaten 


  1. Preheat oven to 250 degrees.
  2. Combine oats, almonds, quinoa, and pumpkin seeds in a large bowl and set aside.
  3. Whisk together remaining ingredients in a medium bowl or measuring cup. 
  4. Add peanut butter mixture to oat mixture and stir well to coat. 
  5. Spread mixture onto a parchment-lined baking sheet, leaving some clumps. 
  6. Bake for 1 to 1.5 hours, until mixture is crisp. Stir every 30 minutes to ensure even cooking. (Keep in mind that the granola will become crispier as it cools.) 
  7. Let cool completely before serving or storing, about 20 minutes. 


  • Using 3 tbsp of honey makes this granola just slightly sweet — you can up by a tablespoon or two if you’d like more sweetness.
  • Allow granola to cool completely before serving or storing.
  • Recipe adapted from my tahini-maple granola

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