Ingredients:

  • 3 cups (270g) old-fashioned rolled oats
  • 1/2 cup (65g) unsalted roasted peanuts, roughly chopped
  • 1/2 tsp (3g) sea salt
  • 1 tsp (2g) ground cinnamon
  • 1/2 cup (125g) natural creamy peanut butter
  • 1/3 cup (110g) honey
  • 2 tbsp (30ml) melted coconut oil
  • 1 tsp (5ml) pure vanilla extract

Instructions:

  1. Preheat your oven to 325°F (160°C).
  2. In a large bowl, combine the rolled oats, chopped peanuts, sea salt, and cinnamon. Stir until the cinnamon is evenly distributed and the oats are well-coated.
  3. Warm the peanut butter, honey, and coconut oil together in the microwave for 20 seconds until fluid, then whisk in the vanilla extract.
  4. Pour the liquid binder over the oat mixture, stirring with a spatula until every oat is glistening and fully saturated.
  5. Line a 13x18 inch baking sheet with parchment paper. Transfer the mixture to the pan and press down firmly with the back of a spatula to create a flat, even layer.
  6. Bake for 18–22 minutes until the edges are deep golden brown and the center smells nutty.
  7. Remove from the oven and let the granola cool completely on the pan for at least 30 minutes to allow the clusters to solidify.