Nutriciously Nutty Homemade Granola


Who doesn’t love peanut butter? Strangely enough, I didn’t as a kid. But in adulthood, I developed a fondness for all things nutty, and have found that homemade granola just isn’t quite the same without a little peanut, almond, cashew or pecan goodness. Which is why I thought this was the perfect healthy recipe to share on National Nut Day.

This easy, low sugar, oil-free, Nutty Homemade Granola is filled with peanutty, seedy, oaty goodness! Includes options for gluten-free, nut-free and vegan!This recipe and photo for Nutty Homemade Granola was shared with us by Peanut Butter Lovers.

This nutrition-filled homemade granola is made without added oils or sugars (aside from those that may be present in your cranberries and dairy-free chocolate chips of choice), but is packed with natural energy and staying power, including protein and healthy fats from the nuts and seeds and fiber from the oats and fruit!

This easy, low sugar, oil-free, Nutty Homemade Granola is filled with peanutty, seedy, oaty goodness! Includes options for gluten-free, nut-free and vegan!

Special Diet Notes: Nutty Homemade Granola

By ingredients, this recipe is dairy-free / non-dairy, optionally gluten-free, optionally soy-free, and vegetarian.

For vegan / egg-free nutty homemade granola, you can swap in your favorite egg substitute (chia or flax eggs are seamless here!), or simply add about 1 to 2 tablespoons of oil. The egg isn’t essential, but helps to provide the “glue” in oil-free granola recipes.

For peanut-free or even nut-free homemade granola, you can substitute your favorite nut (such as almond butter plus sliced almonds for the peanut butter and peanuts) or seed (such as sunflower seed butter and more sunflower or pumpkin seeds for the peanut butter and peanuts) in this recipe.

Nutty Monkey Granola
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Cook time
Total time
Serves: about 6 cups
  1. Preheat your oven to 375°F and line large baking sheet with parchment paper or a silicone baking mat.
  2. Combine the oats, peanuts, coconut, seeds, and baking powder in a large mixing bowl.
  3. Place the banana, egg white and peanut butter in a blender, and blend until smooth. Pour the mixture over the oat blend and and stir until incorporated.
  4. Spread the granola in an even layer on your prepared baking sheet.
  5. Bake until golden and crisp (about 20 to 30 minutes), removing from oven and stirring every 10 minutes to allow granola to brown evenly and break up into smaller pieces.
  6. Stir in the cranberries and chocolate chips (chocolate chips should melt a little). Allow to cool completely before storing in air-tight container.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. So if I love peanut butter (and all things peanut) and I am addicted to granola, I should run right out and make this, right? And then eat huge quantities of it, stopping only to add more to the bowl. You don’t have a problem with that kind of response to your posts, do you:)?

  2. This sounds and looks so good! I had peanut butter a lot as a kid and as I grew, I kind of distanced myself. While I don’t go and have a peanut butter sandwich, I love peanut butter desserts and using it in vegan baking! There is just something about it (and peanut butter cups are my weakness!)

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