Ingredients
- 3 cups old-fashioned rolled oats
- ¼ cup chopped almonds
- ¼ cup chopped whole peanuts
- ½ cup natural peanut butter
- ½ cup unsweetened coconut flakes
- ⅓ cup honey
- ¼ cup brown sugar
- ¼ cup olive oil
- 1 tbsp vanilla extract
- 1 tbsp chia seeds
- 1 tbsp ground cinnamon
Instructions
- Preheat oven to 325°F. Line a large baking sheet with parchment.
- Mix dry ingredients: In a large bowl, combine oats, almonds, peanuts, coconut flakes, chia seeds, and cinnamon.
- Warm wet ingredients: In a saucepan over low heat, stir peanut butter, honey, brown sugar, olive oil, and vanilla until smooth.
- Combine: Pour wet mixture over dry ingredients. Stir until evenly coated.
- Spread onto baking sheet in an even layer. Press gently for chunkier clusters.
- Bake 25–30 minutes, stirring halfway. Granola should be golden and fragrant.
- Cool completely before breaking into clusters. Store in airtight containers.
Notes
- For extra crunch, add roasted sunflower seeds or puffed rice.
- Shelf life: 2–3 weeks in sealed jars or bags.
- Serve with Greek yogurt, milk, or as a topping for fruit bowls.
