Crunchy, Clumpy Peanut Butter Granola

From Julie Van Rosendaal

2012 Mar/Apr


  • 6 c. old-fashioned (large flake) oats
  • 2 c. sliced or slivered almonds
  • 1 c. shredded coconut
  • 1 t. cinnamon (optional)
  • pinch ground ginger
  • 1/2 c. creamy peanut butter
  • 1/3 c. maple syrup
  • 1/3 c. brown sugar
  • 1/2 t. fine sea salt
  • 1 c. dried fruit, such as raisins, cranberries, cherries, chopped dried figs, dates or apricots


Preheat the oven to 325°F. In your largest bowl, mix together the oats, almonds, coconut, cinnamon and ginger. In a small saucepan, stir together the peanut butter, maple syrup, brown sugar and salt over medium heat and stir until everything is melted and smooth. Pour the peanut butter mixture over the oat mixture and toss the mixtures until well combined. Spread the granola onto 1 or 2 large sheet pans and bake for 30 minutes, stirring once or twice, until golden. Divide the dried fruit between both sheets, stirring it into the granola. Cool it completely and store in a well-sealed container.

Makes about 10 cups of granola.