Canadian Vegan Peanut Butter Granola Recipe

Rolled oats: The base of the granola, providing a hearty and nutritious foundation.

Peanut butter: Adds a rich, nutty flavor and helps bind the granola together.

Maple syrup: A natural sweetener that gives the granola its characteristic sweetness and a hint of maple flavor.

Coconut oil: Helps to bind the ingredients and adds a subtle coconut flavor.

Vanilla extract: Enhances the overall flavor with a warm, sweet aroma.

Salt: Balances the sweetness and enhances the flavors of the other ingredients.

To ensure your granola clusters together nicely, press the mixture down firmly on the baking sheet before placing it in the oven. This will help create those delightful, crunchy clumps that make granola so satisfying. Additionally, if you prefer a more uniform texture, you can pulse the rolled oats a few times in a food processor before mixing them with the peanut butter mixture.

• rolled oats - Substitute with quinoa flakes: Quinoa flakes provide a similar texture and are also gluten-free, making them a great alternative for those with gluten sensitivities.

• smooth or chunky peanut butter - Substitute with almond butter: Almond butter offers a different but equally delicious nutty flavor and is a good option for those who are allergic to peanuts.

• maple syrup - Substitute with agave nectar: Agave nectar has a similar sweetness and consistency, making it a suitable alternative for sweetening the granola.

• melted coconut oil - Substitute with olive oil: Olive oil can be used as a healthier fat option and will still help to bind the granola ingredients together.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile that can add a unique twist to the granola.

• salt - Substitute with sea salt: Sea salt can be used as a more natural and less processed alternative to regular table salt.

• Ensure the granola is completely cool before storing. This prevents any residual heat from creating moisture, which can lead to sogginess.
• Transfer the granola to an airtight container. Mason jars, resealable plastic bags, or any container with a tight-fitting lid work well.
• Store the container in a cool, dry place, such as a pantry or cupboard. The granola will stay fresh for up to two weeks.
• For longer storage, consider freezing. Place the granola in a freezer-safe bag or container, ensuring it is sealed tightly to prevent freezer burn.
• Label the container with the date of preparation. This helps keep track of freshness.
• When ready to use, simply remove the desired amount from the freezer and let it thaw at room temperature for a few minutes. The granola will retain its crunch and flavor.
• Avoid storing granola in the refrigerator, as the moisture can make it lose its crispiness.
• If the granola becomes soft over time, you can re-crisp it by spreading it on a baking sheet and baking at 300°F (150°C) for 5-10 minutes. Let it cool completely before storing again.

• Preheat your oven to 300°F (150°C). Spread the granola evenly on a baking sheet lined with parchment paper. Bake for about 10 minutes, stirring halfway through, until it's warmed and slightly crispy.

• Use a microwave. Place a portion of the granola in a microwave-safe bowl. Heat on medium power for 30-second intervals, stirring in between, until it's warmed through.

• For a quick stovetop method, heat a non-stick skillet over medium heat. Add the granola and stir frequently for about 5 minutes, or until it's warmed and slightly toasted.

• If you prefer a more hands-off approach, use a toaster oven. Set it to 300°F (150°C) and spread the granola on a small baking sheet. Heat for about 10 minutes, stirring halfway through.

• For a unique twist, try using an air fryer. Preheat the air fryer to 300°F (150°C). Place the granola in the basket in a single layer. Heat for 5-7 minutes, shaking the basket halfway through, until it's warmed and crispy.

• Oven: Used to bake the granola at a consistent temperature of 325°F (165°C).

• Large mixing bowl: Essential for combining the rolled oats and salt.

• Small saucepan: Used to melt the peanut butter, maple syrup, and coconut oil together over low heat.

• Wooden spoon: Ideal for stirring the peanut butter mixture and combining it with the oats.

• Baking sheet: Needed to spread the granola mixture evenly for baking.

• Parchment paper: Lining the baking sheet to prevent the granola from sticking and to make cleanup easier.

• Measuring cups: For accurately measuring the rolled oats, peanut butter, and maple syrup.

• Measuring spoons: For measuring the vanilla extract and salt.

• Spatula: Useful for spreading the granola mixture evenly on the baking sheet.

• Airtight container: For storing the granola once it has cooled completely to maintain its freshness.

Pre-measure ingredients: Measure out rolled oats, peanut butter, maple syrup, and coconut oil beforehand to streamline the process.

Use one bowl: Mix the rolled oats and salt in the same bowl you'll use for combining everything, reducing cleanup time.

Microwave method: Melt the peanut butter, maple syrup, and coconut oil in the microwave for quicker results.

Batch cooking: Double the recipe and store extra granola in an airtight container for future use.

Parchment paper: Line the baking sheet with parchment paper to avoid scrubbing later.