Ingredients:

  • 3 cups (270g) Old-fashioned rolled oats
  • 1 cup (150g) Unsalted roasted peanuts, roughly chopped
  • 1/2 tsp (3g) Sea salt
  • 1 tsp (2g) Ground cinnamon
  • 1/2 cup (125g) Creamy peanut butter
  • 1/3 cup (110ml) Honey
  • 2 tbsp (30ml) Coconut oil
  • 1 tsp (5ml) Vanilla extract

Instructions:

  1. Preheat your oven to 325°F (160°C) and line your baking sheet with parchment paper.
  2. Whisk the peanut butter, honey, coconut oil, and vanilla extract in a medium bowl. Note: If it's too thick, microwave it for 20 seconds to make it pourable
  3. Toss the rolled oats, chopped peanuts, sea salt, and cinnamon in a large mixing bowl.
  4. Pour the velvety peanut butter mixture over the dry oats.
  5. Fold with a spatula until every single oat is glossy and coated.
  6. Spread the mixture on the pan and press it down firmly with your spatula to form one flat, solid layer.
  7. Bake for 25–30 minutes, rotating the pan every 10 minutes. Note: Do NOT stir the granola during baking
  8. Remove from the oven when the edges are deep golden and the kitchen smells like toasted nuts.
  9. Let the pan sit undisturbed for at least 60 minutes. Note: This is when the clusters actually solidify