For some odd reason, I’ve been craving peanut butter lately. So, to satisfy my appetite, I did what any smart sweet tooth should do: I whipped up a batch of gluten-free peanut butter cookie granola … and dug in immediately.
It’s the perfect impromptu snack as the recipe requires a short list of ingredients (most of which you likely have on hand) and minimal prep and cooking time. Of course, gluten-free peanut butter cookie granola is delicious, too. Since making it, I’ve been popping clusters continuously.
But that’s not all! I also baked some peanut butter crinkles for my parents; admittedly, I kept a few. They’re crispy on the outside, chewy on the inside and oh so good.
You can use any kind of nut butter when preparing gluten-free peanut butter cookie granola. I recently tried the fresh grind honey roasted peanut butter at Whole Foods Market and am now hooked. That said, I have plans to recreate this recipe using the chocolate peanut butter on tap at the aforementioned store very soon.
- ½ cup all-natural creamy or crunchy peanut butter (see notes)
- ¼ cup light or dark brown sugar
- ¼ cup granulated sugar
- 1 egg
- ½ teaspoon baking soda
- 2 cups rolled oats
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
- In the bowl of a stand mixer fitted with a paddle attachment, or in a bowl with a hand-held mixer, beat the peanut butter and sugars on high speed until smooth and creamy, about 3 minutes. Add the egg and baking soda and beat until well combined.
- Add the oats and stir with a wooden spoon. When the ingredients start to come together, use your hands to continue mixing until all the oats are covered with dough.
- Squeeze off chunks of dough and loosely break them apart over the baking sheet, creating large clumps.
- Bake the granola for 15 minutes, remove from the oven and stir gently. Bake for an additional 10-12 minutes until clumps are dry.
- Remove the baking sheet from the oven and let the granola cool completely. It will harden as it cools.
- Store granola in an airtight container at room temperature for up to a week, if it lasts that long.
