This homemade granola recipe is loaded with nuts, oats, and warm pumpkin pie spice, all held together with a sweet-and-salty peanut butter mixture that gives you the biggest, best clusters.
Peanut Butter Granola At A Glance
- ⏱ Ready In: 1 hour 5 minutes
- 🍽 Serves: 18–20 (about ½ cup per person)
- 🌱 Diet: Gluten-Free (if using GF oats), Vegetarian
- 💪 Nutrition Highlights: Good source of plant-based fats and fiber from nuts, seeds, and oats
- 🥕 Main Ingredients: Old fashioned oats, almonds, pistachios, pumpkin seeds, peanut butter, honey, brown sugar
- 🔥 Flavor Profile: Sweet and salty, warmly spiced with pumpkin pie spice, big crunchy clusters
- 🧊 Meal-Prep Friendly: Keeps well for weeks in an airtight container at room temperature
- Best Served With: Yogurt, fresh berries, milk or ice cream
This homemade granola gets its signature big clusters from a peanut butter, honey and brown sugar mixture instead of the usual oil-and-honey combo. It’s stickier, so everything bakes together into satisfying chunks rather than loose crumbs.
A mix of almonds, pistachios, coconut and pumpkin seeds adds crunch and variety in every bite, while pumpkin pie spice gives it a warm, cozy flavor that works any time of year. The real key to those clusters is letting the granola cool completely undisturbed once it comes out of the oven — that’s what locks everything together. It’s sweet, salty, and hearty enough to keep you full, whether you eat it with yogurt, milk, or straight from the jar.
👩🍳 You might also like these healthy breakfast recipes:
→ Protein Overnight Oats
→ Baked Oats With Chia Seeds & Berries
→ Blueberry Cottage Cheese Breakfast Bake
→ Paleo Granola
→ Quinoa Breakfast Bowl
→ High-Protein Breakfast Ideas
What You’ll Need
Here is what you’ll need for this homemade granola recipe. Find the full measurements in the recipe card below.
- Old-fashioned oats (rolled oats) – the base of the granola; use certified gluten-free oats if needed
- Whole almonds and sliced almonds – for crunch and healthy fats; a mix of whole and sliced gives better texture variety
- Shelled pistachios – add color, crunch, and a slightly sweet, buttery flavor; you can replace with hazelnuts for a slightly different flavor
- Shredded coconut – adds natural sweetness and helps with those golden, toasty edges
- Pumpkin seeds – nutty and a little earthy, plus a nice pop of green
- Sea salt – balances all the sweetness; taste and adjust if your nuts are already salted
- Pumpkin pie spice – this is what gives the granola that cozy, fall flavor
- Dark brown sugar – for deep caramel sweetness
- Butter – helps bind everything and adds richness
- Creamy peanut butter – the real MVP here; it’s what creates those big clusters
- Honey – for extra sweetness and stickiness that helps everything hold together
How To Make Homemade Granola (With Peanut Butter)
Find the full recipe and nutritional information below. Here are the basic steps for how to make this granola.
- Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper
- Mix the oats, almonds, pistachios, coconut, pumpkin seeds, salt, and pumpkin pie spice together in a large bowl
- In a saucepan, warm the brown sugar, butter, peanut butter and honey over low heat for about 5 minutes, just until melted and combined
- Pour the peanut butter mixture over the dry ingredients and stir until everything is well coated
- Spread the mixture evenly across the two prepared baking sheets
- Bake for 20 minutes, stir, bake another 20 minutes, stir again, then bake a final 10 minutes
- Let the granola cool completely, undisturbed, on the trays — this is what forms the clusters
- Transfer to jars or an airtight container once fully cooled
Recipe Tips
- Rotate your baking sheets in the oven each time you stir so everything bakes evenly
- Want smaller pieces instead of big clusters? Break the granola up as soon as it comes out of the oven, before it cools
- If you’re using salted pistachios but unsalted pumpkin seeds, taste before adding the full amount of sea salt — you can always add less
- Swap the peanut butter for another nut butter if you prefer, just make sure it’s a smooth, fairly runny variety so it coats everything easily
- Store in an airtight container or glass jars in a cool, dark place, and it will keep well for weeks
Serving Suggestions
This granola is fantastic spooned over a bowl of yogurt with fresh berries, but it’s just as good with cold milk for a quick breakfast. I also love using it as a topping for ice cream when I want something a little more indulgent — the clusters hold their crunch really well even against something cold and creamy.
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Homemade Granola (With Peanut Butter)
Ingredients
- 4 cups old fashioned oats (use gluten-free if needed) 360 grams
- 1 cup whole almonds 150 grams
- ½ cup sliced almonds 45 grams
- ½ cup shelled pistachios 65 grams
- ½ cup shredded coconut 40 grams
- ½ cup raw pumpkin seeds 65 grams
- 1 ½ teaspoons sea salt
- 1 ½ teaspoons pumpkin pie spice
- 1 cup dark brown sugar 215 grams
- ½ cup butter 115 grams
- ½ cup creamy peanut butter 130 grams
- ⅓ cup honey 115 grams
Instructions
- Preheat the oven to 300°F (150°C). Line two baking sheets with parchment paper.
- In a large mixing bowl, combine the oats, whole almonds, sliced almonds, pistachios, coconut, pumpkin seeds, salt and pumpkin pie spice. Mix well.
- In a medium saucepan, combine the brown sugar, butter, peanut butter and honey. Cook over low heat for about 5 minutes, just until the butter has melted and the sugar has dissolved.
- Remove from the heat and pour the peanut butter mixture over the oat mixture. Stir until everything is evenly coated.
- Spread the mixture evenly across the two prepared baking sheets.
- Bake for 20 minutes. Remove from the oven, stir the mixture, and return to the oven for another 20 minutes.
- Stir once more and bake for a final 10 minutes.
- Remove from the oven and let the granola sit completely undisturbed for about 10 minutes — this is what creates the clusters.
- Once fully cooled, transfer the granola to jars or an airtight container for storage.
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