Peanut Butter Granola (Oil & Sweetener-Free!)

Yes! It’s sweetener-free, peanut butter granola! Normally, sweetener and oil is needed to make granola crispy and stick together in clusters. This recipe uses the natural oil and fats in nut butter to crisp up the oats, and a bit of cinnamon for a hint of warm, sweet spices. This is a little trick I picked up when I was following Bright Line Eating, because in their program sweeteners are not permitted and oils are generally not eaten with breakfast. Peanut butter granola to the rescue!

This isn’t the same as regular granola, but for people who prefer an oil-free and sweetener-free diet, it’s a nice way to add a bit of crunch to your breakfast. For another yummy granola recipe that does use a bit of sweetener and oil, check out this one.

Peanut Butter Granola (Sweetener Free!)

Grain | Protein
Prep Time: 5 minutes
Cook Time: 20 minutes
Cooling Time: 20 minutes
Servings: 6
Recipe From: Katie’s Conscious Kitchen

Ingredients

Grain

  • 1 ½ cups dry rolled oats 6 oz

Protein

  • 1/3 cup peanut butter or other nut butter of choice 3 oz
  • 1/3 cup nuts and seeds (try pumpkin seeds, walnuts, almonds, sunflower seeds, pecans, hemp seeds, flax seeds) 3 oz

Instructions

  • Preheat the oven to 300 degrees.
  • With your hands, rub in the peanut butter.
  • Spread the mix evenly on a baking sheet lined with parchment paper.
  • Bake for up to 20 minutes, turning and tossing with a spoon every 3-5 minutes. Be careful not to let it burn.
  • When golden and dark to your liking, remove and cool immediately to get it crispy. I throw mine on a plate and put it in the fridge.
  • Divide into baggies. This mix will keep in your cupboard for a couple of weeks.

Notes

  • To make this granola gluten-free, be sure to use certified gluten-free oats. Oats are a naturally gluten-free grain, but are often processed with products containing gluten and this contamination can be enough to trigger an immune response in those with high gluten sensitivity or celiac disease. 
Portioning this Recipe:
  • For a weight-loss friendly breakfast, divide the finished batch equally among 6 baggies. Each baggie will contain 1 grain serving and 1/2 of a protein serving. To complete your breakfast: add 4 oz of yogurt or 1 oz of nuts, and fruit.
  • For a heartier breakfast, divide the finished batch equally among 4 baggies. Each baggie will contain 1.5 grain servings and 3/4 of a protein serving. To complete your breakfast: add 6 oz of yogurt and 1 additional oz of nuts or seeds, and fruit.
Tried this recipe?Mention @katiesconsciouskitchen or tag #katiesconsciouskitchen!
Rate This Recipe:

Get Weekly Inspiration by E-mail!

40 Comments

  1. Cynthia Simmons

    I don’t usually comment on blogs (I know, bad!!), but I can not go another day without telling you how much I appreciate yours – I did the BLE 14-day challenge and continued on my own to this, my 50th day. Your blog and recipes renew the excitement, and everything I’ve tried so far has been FANTASTIC. So, thank you, very much!!
    As an aside, I feel better than I have in YEARS (I’m 43) and as an absolute bonus have already shed 17 pounds – and I want to say effortlessly.

  2. Brenda Flanagin

    Thank you for doing this for us Katie!! This granola recipe looks fabulous!

  3. Daphne Eck

    Such a great idea for breakfasts while traveling! Thank you. 😘

  4. Raylin

    You are awesome! Thank you!

  5. Barbara Mack

    Oh this looks so good, thank you for the recipe. I was wondering what brand is your oatmeal, I like how it has ridges in it. Thank you!

    • I just get rolled oats in the bulk section of grocery stores, and sometimes I mix the ends of different bags and boxes of oats together, I have no idea what this is. Any rolled oats should be yummy though!

  6. Sherrie

    Katie, I am not following on the instruction #2. Could you please clarify for me? I am looking forward to making this.

  7. This looks great Katie. I will have to try it!! Thanks for your great blog.

  8. Do you have a recipe book?

    • I’m actually coming out with my first cookbook soon Nance! Within a month probably. If you are following by email you will be notified when it comes out! 🙂

  9. Pati

    Hi Katie-I was wondering what brand of peanut butter you buy. I was eating Jiff/Skippy but then I read the label and blanched when I saw the dreaded sugar in the ingredients….So I promptly went shopping and bought two ingredient peanut butter – but it is pretty bland.

    • I use a bunch of different kinds, all with 1 or 2 ingredients. Your taste buds will adjust to the flavors of food without all that sugar. You’re right, this won’t taste like granola that you’re used to.

  10. Laura

    This look amazing! Is there anyway you can add a link to Pinterest? It’s the only way I ever keep recipes to try out. Thank you for all the wonderful recipes.

  11. Christine

    Katie, I love how these are so inspired, creative and beautiful to look at. Thank you for creating these beautiful yet simple recipes for us. 🌷💖🌷

  12. Teresa

    Made it this morning and this is SERIOUSLY delicious. I never cared for regular granola so I’m not someone who’s trying to replicate that. I used unsalted almond butter, sprouted oatmeal, sprouted pumpkin seeds, and a bit of salt. It didn’t get dark like your photos. After weighing and measuring out the amount for this morning’s breakfast, I spread it back out on the half sheet to dry and hopefully get crisp (no room in the fridge). It’s nicely chewy as-is (meaning, I’m happy if it doesn’t crisp up) and the FLAVOR — wow.

    • Teresa

      Just to add — I did bake it at 300F for 20 minutes, stirring every 5 mins. Since the instructions said “up to 20 mins” I didn’t want to leave it in longer.

    • So glad you enjoyed it Teresa! Yeah, it won’t be the same as normal NMF granola, because the sweetener is what makes it shiny and crispy. But I think it’s pretty darn good without all that stuff. Keeping it simple. 🙂

  13. heidi tacktill

    This looks amazing! How much should each bag weigh?

    • Depends on whether you are having a maintenance portion or a weight loss portion. Add up the weights of the ingredients and divide by the number of servings you are dividing the batch into.

  14. Tamya

    DEEEEElicious!

  15. Jane Anderson Gitter

    Katie, I loved this as it’s my go to breakfast of choice, however I have a simpler version that might help those that need a quick and easy version of this that is still very kosher with our food plan!
    I put 1ounce of Uncle Sam’s Cereal( wheat flakes and flax seed) and 1 ounce of natural almond butter in the microwave for thirty seconds, remove, stir with a knife and coat every bit and then pour that in top of my 4 ounces of cashew plain unsweetened yogurt and use 3 oz of berries and one half of a banana. I mix the banana real good to impart it’s sweetness. I add cinnamon sometimes too. It’s just uber easy to make!

  16. Carmel Case

    So how much do I weigh out to get my serving? (weight loss)

    • The portions are explained below the ingredients list. You would divide it into 4 servings for weight loss and count it as 1 grain and half a protein.

  17. Anonymous

    Made it this morning….AMAZING!! It’s perfect just they way it is, however I’m already thinking about how this might be with a dash of cinnamon and nutmeg!! Next time!!

  18. Dayna

    It took me one try yo get used to granola without sugar and now I love it. It’s my “go to” breakfast grain. I used almond butter not peanut because peanuts don’t agree with me. I’ve looked everywhere for a sugarless granola. Thank you!

  19. Pingback: Baked Apple Breakfast Crisp – Katie's Bright Kitchen

  20. Debbie

    Can’t wait to try this looks awesome

  21. Shel Barker

    I am seriously growing to LOVE you. You are an inspiration and my BLE repertoire continues to expand under your tutelage.

  22. Elaine

    Hello can you explain this for me.

    For the Weight Loss Plan:
    Divide the finished batch equally among 6 baggies. Each baggie will contain 1 grain serving and 1/2 of a protein serving.
    To complete your breakfast: add 4 oz of yogurt or 1 oz of nuts, plus your breakfast fruit.

    What 1 grain and 1/2 protein serving are you putting in the granola bag? What breakfast fruit do you eat to this? Can i eat 6 oz of berries/ fruit to this granola and greek yoghurt with nuts??

    For the Maintenance Food Plan:
    Divide the finished batch equally among 4 baggies. Each baggie will contain 1.5 grain servings and 3/4 of a protein serving.

    What 1,5 grain and 3/4 protein serving are you putting in the granola bag? I am a beginner on BLE. Plus is this granola freezable or how to store it and for how long?

    • It sounds like you need to first familiarize yourself with the BLE food plan. I can’t share it here. But depending on whether you divide the final batch into 6 or 4 baggies, it will contain different amounts of protein or grain servings, as measured in BLE. I store it in the pantry, no need to freeze. It should last a while.

  23. Pingback: Sweetener-Free Yogurt & Granola Bowl | Katie's Conscious Kitchen

  24. Pingback: Ultimate Summer Breakfast Parfait | Katie's Conscious Kitchen

  25. Pingback: Summer Blackberry Parfait w/ Simple Jam | Katie's Conscious Kitchen

  26. Connie

    Katie your tried and true recipes are all awesome. I just made this granola so I am anxious to try it for breakfast tomorrow. I made your blueberry muffins and I love them. You are such an inspiration to me. Thank you for sharing so many recipes. I appreciate you very much.

Leave a Comment!