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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 360.9
  • Total Fat: 17.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 536.0 mg
  • Total Carbs: 46.3 g
  • Dietary Fiber: 4.0 g
  • Protein: 10.1 g

View full nutritional breakdown of Wildly Addictive Peanut Butter Granola calories by ingredient
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Wildly Addictive Peanut Butter Granola

Submitted by: SRWOODSY
Wildly Addictive Peanut Butter Granola

Introduction

A store near my daughter's house in California has peanut butter granola in the bulk food section. But I couldn't find it anywhere near my house in Illinois, so I found this recipe online and made my own. Now I'm glad I couldn't find it at the store. It's cheaper and I can control the ingredients that are used. A store near my daughter's house in California has peanut butter granola in the bulk food section. But I couldn't find it anywhere near my house in Illinois, so I found this recipe online and made my own. Now I'm glad I couldn't find it at the store. It's cheaper and I can control the ingredients that are used.
Number of Servings: 6

Ingredients

    2 1/4 c. oats
    1/2 c. flour
    1/2 t. baking soda
    1 t. pure vanilla
    3 to 5 Tablespoons vegetable oil
    1/3 c. peanut butter (or other nut butter)
    1/4 c. brown sugar
    Add-ins (I usually don't use add-ins): 1/2 c. mini choc. chip morsels, 1 c. mixed peanut butter and choc chip morsels, 1 c. choc chips

Directions

1. Preheat oven to 350 degrees.
2. Mix together the oats, flour, and baking soda in a large mixing bowl. Stir in the vanilla extract.
3. Add the vegetable oil and peanut butter and mix. The mixture will be a bit chunky.
4. Stir in the brown sugar.
5. Stir in chosen add-ins. The mixture will be a bit moist from the oil and peanut butter, but overall it should be rather dry and chunky. Spoon the granola into a square 8-inch cake pan.
6. Bake the granola for 20 minutes or until lightly browned. Cool for 10 min. in the pan, and then dig in! Before storing, allow granola to cool completely in the pan and then store it at room temp. in a tightly sealed container. This granola will keep for at least a week. But, it won't last that long before it gets eaten.






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Member Ratings For This Recipe


  • Incredible!
    8 of 8 people found this review helpful
    Excellent! Next time I will add a frozen banana and some flax seed for added nutrition and fiber, thanks for the recipe! - 6/17/09

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  • Incredible!
    7 of 7 people found this review helpful
    I made bars out of mine. The only thing I changed was the oil. I substituted 3 Tablespoons of homemade applesauce. They turned out very good! These are now a favorite snack at my house. ~Thanks for sharing!
    - 3/14/12

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  • Incredible!
    7 of 7 people found this review helpful
    I made this tonight and it's very tasty! I added coconut and raisins, as well as extra vanilla, cinnamon, and nutmeg. I accidentally baked it on a flat pan instead of a cake pan, and it turned out rather moist. I let it set for 10 minutes, as per the instructions and it crispied up. Very hearty. - 5/10/10

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  • Incredible!
    7 of 10 people found this review helpful
    This is making my mouth water! But I checked into making it with Splenda Brown Sugar blend...are you aware that it actually has more calories than brown sugar itself??? I just checked the packages - I was floored! Either way - I HAVE to try your recipe - it sounds TOO scrumptious! - 6/15/09

    Reply from SRWOODSY (6/17/09)
    Thank you so much for pointing that out. No. I didn't know that it actually has more calories than regular brown sugar. I like regular brown sugar anyway, so I'm going to make an adjustment to my recipe.


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  • 4 of 19 people found this review helpful
    I wouldn't even want to try an "addictive" snack with that kind of nutritional value- trying to LOSE weight - 9/2/12

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  • Very Good
    4 of 7 people found this review helpful
    Sounds great!! I will probably substitute unsw. applesauce for the oil and also add whole grains. Thanks for the idea!! - 7/11/09

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  • Incredible!
    4 of 5 people found this review helpful
    Delicious and so easy!!! - 6/16/09

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  • 3 of 5 people found this review helpful
    Way to high in calories, saturated fat, and sodium. Think I will pass. - 9/6/12

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  • Incredible!
    2 of 2 people found this review helpful
    Amazing! Only problem was I mistakenly thought this was for granola BARS. Still delicious, though! Great alone or with a quarter cup of skim milk. I added 1 tbsp of honey, 1/2 tsp cinnamon, 2 tbsp of wheat germ, and used whole wheat flour. Next time I'll try substituting applesauce for the oil. - 2/3/11

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  • Incredible!
    2 of 2 people found this review helpful
    Thank you so much for this recipe! I made it and my son (19 months old) LOVED it. I couldn't get him to stop eating it :) - 1/24/11

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  • Incredible!
    2 of 2 people found this review helpful
    Everyone in my family LOVES this granola. I usually make a double batch because they gobble it up. - 10/22/10

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  • 2 of 3 people found this review helpful
    Like an above comment suggests, I have made similar granola by substituting oil with applesauce. It came out wonderful - and, the one I made did not have PB (thus, no oil, but it did have egg. I think it would work well here! Sounds yummy! - 10/2/09

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  • 2 of 3 people found this review helpful
    Can I use quick oats when making this or does it have to be old-fashioned oats? - 7/7/09

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  • 2 of 5 people found this review helpful
    I haven't tried this yet, but it sounds yummy. I think I would use coconut oil instead of vegetable oil though. - 6/21/09

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  • Incredible!
    2 of 3 people found this review helpful
    Love it! - 6/18/09

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  • O.K.
    1 of 1 people found this review helpful
    A lot of calories for about a half cup of granola.Flax seed and coconut is a good idea instead of flour for a gluten free recipe. - 9/2/12

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  • Incredible!
    1 of 1 people found this review helpful
    Absolutely delicious!!!!! - 9/2/12

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  • Incredible!
    1 of 1 people found this review helpful
    This is such a huge hit in my house that I have to double the batch to have enough to get through the week. I also measured it out to make sure what the serving sizes were and by my calculation as is in the recipe the serving size is a cup! Love this! Thanks so much for sharing! - 2/26/12

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  • 1 of 2 people found this review helpful
    I've been making a simple granola that tastes great. This recipe is similar, and I think the addition of the peanut butter will add a lot of flavor!

    I'm going to try this recipe, but leave the flour and baking soda out. - 10/21/10

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  • 1 of 5 people found this review helpful
    Sounds delicious! Can't wait to try! - 7/5/09

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  • I cut back the oil to 1 tablespoon of light canola oil. The peanut butter contains plenty of oil, so I figured I could cut back the fat a little by reducing the oil. It was still very tasty, but a little drier. Next time I make it, I will also reduce the baking time to 15 minutes. - 1/27/14

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  • I really love this! Next time I will try skipping the flour and baking soda. I added dried cherries to my batch that is currently in the oven. - 4/5/13

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  • Very yummy! I made this for myself and enjoyed it so much that I made a batch for a dear friend and her family of young, peanut butter lovin' daughters. They LOVED it! - 10/19/12

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  • Neat to be on Face Book
    - 10/11/12

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  • Made this and added sunflower seeds for a little extra protein for my teenage athlete. He loves it! Next time, I think I'll skip the flour and baking soda, though--they don't seem to add anything except powder and that faint baking soda taste. - 9/25/12

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