Peanut Butter Cookie Granola

Cookies for breakfast? We’ve done it before, and we’re going to do it again. This time, you can enjoy the classic taste of a peanut butter cookie with a chunky or a snackable and crunch granola. It’s as delicious as it sounds.

Friends, this quick and easy granola goes great with Milk or Yogurt. Or, you can grab a handful. Bonus? Just ten ingredients are required! We’ll show you!

How to make peanut butter cookie granola

The mixture is made by blending peanut butter, maple sugar, dates, vegan butter, vanilla, and salt using a processor. This indulgent combination will give you serious cookie vibes!

Next, we’ll get to the “I could eat this as breakfast” stuff. Oats are rich in whole grains, including magnesium, iron, and fiber. And peanuts? It’s been reported that peanuts are more protein-rich than other nuts and even beans!

We didn’t just stop there. The pumpkin seeds are rich in minerals, including zinc and phosphorus. Chia seeds are a great source of fiber and omega-3.

It’s time to bake! You will get chunks of cookie-like goodness when it is done.

Serve with yogurt or dairy-free milk. Even those who normally skip breakfast might join in when it comes to peanut butter cookies!


Natural peanut butter, 3/4 cup (creamy)

Maple syrup, 1/3 cup

Half cup of pitted Medjool dates (six large dates equal 1/2 cup or 100 g)*

1/4 cup vegan butter (we used salty // you can use coconut oil or dairy butter if vegan).

1 Tbsp vanilla extract

Add a pinch of sea salt if you are using unsalted butter or peanut butter.

3 cups old-fashioned Rolled Oats ( DIVIDED / ensure gluten-free as required)

One cup of salted roasted nuts ( DIVIDED).

1 cup raw pepitas or pumpkin seeds

1/4 cup Chia Seeds


Pre-heat the oven to 325°F (162°C) and line an 18 x 13-inch baking sheet standard size with parchment paper.

Add the dates, melted butter, vanilla, and sea salt to a Food Processor. Process the mixture until it is thick and the dates are mostly broken down. This should take about 20-30 seconds. Add 1/4 cup of peanuts (35g) and 1 cup of oats (90g). Process until there are no more whole peanuts or oats. Normal! It will be sticky and thick if you find that your food processor struggles, stop, and move on to the next step. ).

Transfer the mixture to a large bowl using a rubber spatula. Add the remaining 2 cups of oats (180g), 1/4 cup of peanuts, chia seed, and the remaining two tablespoons (35g) of pumpkin seeds. Mix with a wooden spoon until well combined.

Spread the mixture on your baking sheet using a silicone spatula or wet hands. Keep it intact and press/spread until the mixture almost fills the pan. After 15 minutes of baking, toss the granola to make it smaller. It will be soft at this stage. This is normal. Spread out the clumps after it has been launched and continue baking for 8-10 more minutes or until golden brown and fragrant. The chunks won’t be crunchy yet, but that’s fine! As it cools, the ice cream will become crunchy.

Allow the granola to cool down before eating or storing it for later. Store in an airtight jar at room temperature or in the fridge for 2-3 weeks.

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