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I already have a THM:E granola recipe called “Easy Granola”, but I really wanted to be able to have a granola recipe that I could use in a THM:S setting (and…*ahem*…peanut butter). This recipe worked out perfectly – and don’t worry – it’s easy too!
Unsweetened coconut flakes (Walmart special!) make up the majority of the volume in this recipe, but I added some flaxmeal as well for cheap filler. We make our own golden flaxmeal by grinding golden flaxseeds in a coffee grinder, but you can purchase flaxmeal already ground as well (such as this product from iHerb). I typically don’t care for the taste of flax in recipes, but there are enough cover-up flavors in this one that I don’t notice the flax. It’s important to use golden flaxmeal because it is far milder in flavor than flaxmeal made from dark flaxseeds.
I enjoy this granola on its own with some unsweetened almond milk; add some protein, such as cottage cheese, on the side if you’re eating it for breakfast or a snack. This granola also makes a wonderful ice cream topping! I made a single-serve peanut butter ice cream recipe this week, and some peanut butter granola added the perfect crunch factor. (I’ll schedule that ice cream recipe to be posted sometime while I’m in South Africa in February.)
I actually formulated this recipe for use in yogurt parfaits. Tomorrow I’ll be publishing a post with a bunch of yogurt parfait ideas as well as some recipes for an easy vanilla yogurt (that tastes like the regular sweetened store-bought kind I love)Â and a yummy blueberry topping, so stay tuned! (Update: here’s that post!)
As always, check out the Notes section of the recipe for extra info. Check out the links in and below the recipe to see the products I use and recommend. Some of the links included in the recipe and blog post are affiliate links, which means that if you make purchases through these links, I make a small commission to help defray the costs of running this blog (at no extra charge to you). Thanks for your help!
You may also enjoy:
- Starting THM
- my recipe index
- my recipes grouped by fuel type, allergy info, and theme
- Seven Simple Single-Serve Greek Yogurt Variations
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- ¼ c. salted butter*
- 2 T. natural peanut butter
- 1½ tsp. cinnamon
- 1 tsp. vanilla extract
- 1 tsp. maple extract
- ¼ tsp. salt
- 3/16 tsp. (6 doonks) THM Pure Stevia Extract Powder
- -
- 4 c. unsweetened coconut flakes
- 1 c. golden flaxmeal
- 1 c. salted cocktail peanuts, finely chopped
- 2 tsp. THM Super Sweet Blend (or more, to taste)
- Heat the first set of ingredients together in a saucepan and whisk until smooth. Add the second section of ingredients and stir well. Spread the granola onto a baking sheet and bake at 375* for 8-10 minutes until the granola is toasty brown on top. Stir the granola and return it to the oven for about 3 more minutes or until the top is brown. Remove the granola from the oven, stir it again, and let it cool completely before putting it in a sealable container for storage. It will keep in a cool, dry place (like your cupboard) for several weeks.
If you like, you can add some sugar-free chocolate chips to the granola after it has cooled.
Suggested products:
- THM Pure Stevia Extract Powder
- Unsweetened Coconut Flakes (iHerb)
- Golden Flax Seed Meal (iHerb)
- THM Super Sweet Blend
Would ground flax seed work in place of the golden flax meal? Will I still get the omega 3 benefits?
Those should be the same things. 🙂 Although just regular storebought ground flaxseed may not be the “golden” variety and may have a stronger flavor.
How much is a serving?
It really depends what else you’re having with it. 🙂 It’s pretty calorie dense so I prefer to use it as a topping on Greek yogurt or cottage cheese, that way you get protein along with it and don’t eat way more calories than necessary.
I made this tonight ? easy to make and very tasty. I can hardly wait to receive my new cookbook!
I’m so glad you liked it, Marla! Your cookbook should be here any day!
Briana, I really love this Peanut Butter Granola. Just pulled out another fresh batch from my oven. Could you please tell me what amount of this constitutes one serving? Hoping 3/4 Cup is good. What do you think?
Hi Sherri – that should be fine. There aren’t really exact serving sizes for THM S meals (no limit on fats), but since this is on the heavier side I wouldn’t eat it every day for breakfast. As long as you’re switching up your menu and fuels, 3/4 cup servings should be good.
Could you use the nut junkie from the first cookbook in this to make it an e granola?
There are a lot of S ingredients in this recipe other than the peanut butter, so I’m afraid not. It would still be an S. 🙂
I love so many of your recipes, Briana. Thanks so much!
Low carbers out there, here are your stats. I divided the recipe into 8 servings to take down the calories and carbs per serving for those of us who have to watch those!
8 servings:
Amount Per Serving
Calories total per serving 418
Total Fat 38.27g
Total Carbohydrate 15.66g
Dietary Fiber 9.5g
Sugars 2.7g
Protein 9.7g
I’ll bet you could add some collagen or whey isolate powder into it just before serving to add protein without too many calories. Hey, how about chocolate protein powder! Now I’ve really got to try this. 🙂
Thanks, and good idea with the protein powder!
Could you substitute pecans or walnuts for the peanuts?
I don’t see why not!
Been looking for a S granola and this looks amazing! Will have for breakfast asap! What is acceptable amount for S setting with 1/2 cup almond milk – 1 cup granola? I still get little confused figuring out the numbers. Thank you for sharing!
Something like that should be fine. 🙂 I’d add a little extra protein in the side to hold you over (bacon, cottage cheese, etc.).
I use peanut butter! 1-2 Tbs then I smash the granola into it and then top it with Almond milk. Amazing!!
If I use oats as a substitute for peanuts and coconut oil instead of butter, would it still be considered a crossover. I’m still not very good with figuring out which category everything fits in. 🙂 Thanks for your help.
If you use a cup of oats in this recipe instead of the peanuts, you could technically sneak the net carbs into an S meal as long as you don’t exceed 1 cup of granola per serving, but I generally recommend not mixing S and E fuels. 🙂 It’s perfectly fine to substitute coconut oil for butter, but be aware that you may need to add more salt.
Hello,
do you have any tips on freezing this granola?
It keeps for several weeks in an airtight container in the pantry, but I’m sure storing in the freezer longer term would be just fine.
Where do you get these adorable little bowls?? I love them! 😀
I get most of my dishes at thrift stores, Marshall’s, or T.J.Maxx, but this particular one was part of a set of Pioneer Woman measuring cup bowls that I got as a Christmas gift. 🙂
Do you think this would work well if I subbed almond butter and almonds for the PB and peanuts? My daughter is allergic to peanuts:(.
I don’t see why not!
I’ve done this and it’s yummy!
Do you think this recipe would work with finely shredded coconut?
It would work, I’m sure, but I prefer larger shredded coconut for a better texture. 🙂 If you use a smaller shred, watch it in the oven to make sure it doesn’t brown quicker.
This looks so delicious (especially with that blueberry sauce)! I’ve been obsessed with yogurt bowls lately, so this will be the perfect addition. I mean, when is peanut butter not the perfect addition? 😉 Also, I love that bowl with the flowers on it. So cheery. Thanks for the recipe!
Briana, I am so excited to see this peanut butter granola recipe. Can you suggest a substitute for the coconut? Also, I LOVE your cook book. It is easy to read and very nicely layed out. Thank you so much for all you do, and most of all for sharing it!
Hi Pam! I’m afraid there’s no good substitute for the coconut that I’m aware of. Oats would probably work, but you would have a THM Crossover. I’m glad you’re enjoying the cookbook!