Gluten Free Peanut Butter Granola

If you're a fan of peanut butter and looking for a tasty and healthy snack, then you'll love this recipe for gluten free peanut butter granola. The combination of crunchy gluten-free oats, creamy peanut butter, and sweet bananas creates a flavorful and satisfying breakfast that will keep you fueled and energized throughout the morning.

It's my favorite post-run breakfast. Some greek yogurt, fresh fruit like bananas, and a generous scoop of homemade peanut butter granola. This recipe is super easy to make and you can customize it with your favorite nuts, seeds, and dried fruits.

Recipe Ingredient Notes

Gluten Free Oats: Make sure to use old-fashioned oats (also known as rolled oats) in this recipe for Gluten Free Peanut Butter Granola. Quick cooking oats or instant oats are too thin and will not work in granola recipes. VERY IMPORTANT REGARDING OATS: Please make sure to purchase certified gluten-free oats if you have celiac or a wheat allergy. Personally, I buy my gluten free oats from Thrive Market (40% off your first order).

Peanut Butter: This recipe works with conventional peanut butter such as Jif or organic peanut butter. If using organic peanut butter, make sure to stir it very well before using it in this recipe. Now if peanut butter is not your thing, you may use any other nut butter. Such as Almond Butter or Sunflower Seeds Butter.

Bananas: Peanut Butter and Bananas? Yes, please. I like to use ripe bananas, with a lot of brown spots but aren’t mushy. While I recommend using frozen bananas to make recipes like my Gluten Free Banana Cake, they can be too mushy for granola. Bananas are a natural sweetener in this recipe.

Maple Syrup: Pure maple syrup not only provides sweetness and flavor but also helps to bind the ingredients together.

Coconut Oil: Added oil turns granola crunchy and keeps it from being soggy. You can either use unrefined (also known as virgin olive oil) or refined coconut oil. I prefer unrefined since it gives the peanut butter granola a subtle hint of coconut. Make sure to measure the coconut oil when it is SOLID.

Nuts: I use a combination of salted, roasted peanuts and raw sliced almonds. Also delicious are raw pecans halves, and chopped raw walnuts.

Coconut Flakes: Coconut flakes are thin, shredded, or flaked pieces of dried coconut meat.

Add-Ins: I love to add a handful of mini chocolate chips to this gluten free granola recipe once it is fully cool. Banana Chips are delicious as well or even some dried fruit like cranberries, chopped apricots, or raisins.

A Note about Gluten Free Oats

Although oats are naturally free of gluten, the process of growing, harvesting, and processing them can pose problems for individuals with celiac disease or gluten allergies. This is because oats are often cultivated near wheat, which can lead to cross-contamination.

It is important to note that oats are not universally considered gluten-free, especially outside the United States. Clearly, if you do not feel safe eating gluten-free oats, this recipe for gluten-free peanut butter granola is not for you.

In the US, oats fall into three categories.

Standard oats are typically contaminated with gluten-containing grains like wheat, rye, and barley. People with celiac disease should avoid these oats at all costs. (like Quaker Oats)

Mechanically sorted oats are sorted by machines that separate oats based on length, density, and color from wheat, rye, and barley. Although this process reduces gluten contamination, it is not entirely safe. Cheerios is a well-known brand that uses mechanically sorted oats.

Purity Protocol Oats require growers to rotate their crops for three years and undergo annual field inspections to ensure that their fields are free of gluten grains. Oats that pass extensive testing are certified gluten-free oats.

How to make Gluten Free Granola

To create a satisfyingly crunchy and flavorful gluten free peanut butter granola, it's important to bake it at a lower temperature for an extended period. You will need two mixing bowls to make this recipe. One big enough to hold all the dry ingredients and one for the wet ingredients.

Step 1: Begin by preheating your oven to 325F and lining TWO sheet trays (preferably 18-by-13 inches) with parchment paper. Dividing the peanut butter granola between to sheet trays ensures the granola will the crunchy. Make sure to arrange the oven racks in the upper ⅔rd of the oven.

Step 2: In a large bowl combine the gluten-free oats, roasted peanuts, sliced almonds, coconut flakes, ground cinnamon, and kosher salt. You can use a spoon or clean hands to combine everything. Set aside.

Step 3: Combine coconut oil and maple syrup in a microwaveable bowl. Place the mixture in the microwave and heat it on high for approximately 30-60 seconds or until the coconut oil has melted. Allow the mixture to cool slightly.

Step 5: Take a medium-sized mixing bowl and add the peanut butter. Add the slightly cooled mixture of melted maple syrup and coconut oil to the bowl, and whisk everything together until it becomes smooth.

Step 6: Add the mashed banana and vanilla extract and whisk until fully incorporated. Make sure to smooth out any large chunks of bananas as much as possible.

Step 7: Thoroughly combine the dry ingredients with the wet ingredients, making sure to evenly coat all the ingredients. You can do this with a large, flexible spatula or even clean hands.

Step 8: Divide the Granola between the two prepared baking sheets and spread it out in an even layer (as much as possible).

Step 9: Bake the granola for 25 minutes at 325F. Remove from the oven and with a spatula or a large spoon stir the granola. Return the sheet tray to the oven. Make sure to rotate the sheet trays. The sheet tray that was previously on top, should be now on the bottom shelf.

Step 10: Continue to bake for 20-25 minutes or until golden brown making sure not to burn the nuts. Baking time can vary by oven and I recommend keeping an eye on the granola after a total of 40 minutes.

Step 11: Remove the granola from the oven and sprinkle it with additional coconut flakes. Return the sheet trays to the (still warm) oven and allow the granola to cool in the oven until cool. You may leave the oven door cracked open if you like. Allowing the gluten free granola to cool in the oven ensures it will be crunchy.

Step 12: Once the gluten free peanut butter granola has fully cooled, mix in the chocolate chips. Make sure to wait until it is cool or the chips will melt into the granola (unless this is what you want).

Storage & Freezing

Transfer the granola to an airtight container and store up to 3 weeks. Because of the added bananas, the granola may get softer over time but still will be delicious.

Avoid by all means storing the granola in the refrigerator. The air in fridges tends to moisten granola and make it soggy.

If you like you may also freeze the gf granola for up to 3 months. This will keep it fresh and crunchy just like store-bought granola. I like to use mason jars to freeze homemade gluten-free granola. This way it won't get crushed in the freezer.

Serving Suggestions for Gluten Free Peanut Butter Granola

• As a breakfast cereal: Serve the peanut butter granola with milk, yogurt, or a milk substitute, such as almond milk or soy milk.
• As a topping for oatmeal or smoothie bowls: Sprinkle granola over a bowl of oatmeal or a smoothie bowl which will provide extra crunch and flavor.
• As a snack: Granola can be eaten on its own or combined with dried fruit as a healthy snack throughout the day.
• As a topping for ice cream or fruit: Top your favorite ice cream or fruit with granola for a sweet and crunchy treat. My personal favorite is vanilla ice cream, topped with a generous pour of my homemade fudge sauce and peanut butter granola.

FAQ about Gluten Free Peanut Butter Granola

Baking in grams

I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and very affordable. You can purchase them on Amazon for less than a set of measuring cups. Measuring cups are very inaccurate and can cause significant errors when it comes to baking. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.

Note about Ovens and Oven Temperatures

All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.

If you are baking with convection (fan-forced), please adjust the recipes accordingly. Be also prepared that the convection oven can cause your baked goods to dry out quickly and still be raw inside. Be aware that it takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.

Substitutions and Modifications

Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.