Peanut Butter Honey Granola

peanut butter honey granola in white bowl

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



  • 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