Vegan Peanut Butter Breakfast Granola
This vegan peanut butter granola is the perfect breakfast granola to have with non-dairy milk, on top of a yogurt bowl, or by itself! Ready in just 20 minutes, has the best sweet and salty flavour, and is perfect for snacking! It is so healthy and customizable - you can easily add in any ingredients you'd like!
Ingredients
- 2 cups rolled oats
- Cinnamon, as desired
- Pinch salt
- 1/4 cup melted Becel Plant-based Butter, salted
- 1 tsp vanilla extract
- 1/3 cup maple syrup
- 1/3 cup natural smooth peanut butter
- 1/3 cup chopped walnuts
- 1/2 cup chopped almonds (salted or unsalted, your choice)
- 1/3 cup sunflower seeds
- 1/2 cup cranberries, add once baked
- Additional Add-ins: chocolate chips raisins, coconut flakes, etc.
Instructions
- Preheat your oven to 325ºF.
- Line a baking tray with parchment paper and set aside.
- In a bowl, add in all ingredients except cranberries and stir together. It will be slightly sticky and hold together.
- Pour granola onto baking tray and pat down with a spatula. Make sure granola is spread out into an even layer.
- Bake for 25 minutes or until granola edges turn golden brown.
- Once you take out the granola from the oven, pour cranberries on top and let cool completely before breaking into chunks. When the granola is cold, this is what helps to get those big granola chunks!
Notes
Note: Store this granola in an airtight container in room temperature for about 2-3 weeks.