Vanilla and peanut butter granola




  • 300g (10½ oz/2 cups) wholegrain oats
  • 125g (4½ oz/½ cup) peanut butter
  • 90g (3¼ oz/¼ cup) honey, or 60 ml (2 fl oz/¼ cup) maple syrup or brown rice syrup
  • 60g (2¼ oz/¼ cup) coconut oil or butter
  • 3 tsp pure vanilla extract
  • A pinch of sea salt


1. Preheat the oven to 180°C (350°F). Line a baking tray with baking paper.

2. Add all the ingredients to a large mixing bowl and mix until well combined. The mixture will be a little sticky!

3. Spread the granola out on the baking tray, in a single layer, about 1cm (½ inch thick).

4. Bake for 10-12 minutes, or until golden. Remove from the oven and leave to cool.

5. The granola will keep in an airtight container up to 1 month.

Recipe taken from My Family Table by Eleanor Ozich (£16.99, Murdoch Books). Photography by Eleanor Ozich.

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