PB&J Granola

A blend of rolled grains and peanuts are coated with a peanut butter and honey mixture, and then combined with chewy dried strawberries, blueberries and cherries. Full of clusters, with great textural contrast between crunchy nuts and chewy fruit, the mixture recalls the flavors of a PB&J sandwich on multigrain bread. Finally, a PB&J that won’t get smashed in your (or your child’s) knapsack, and just in time for back-to-school.
By / Photography By Coco Morante | October 01, 2014


Preheat oven to 325° and line a baking sheet with parchment paper.

In a food processor, combine ½ cup of the rolled grains with the peanuts. Process the mixture in half-second pulses, about 5 times, just until the peanuts are coarsely chopped.

In a large bowl, combine the chopped peanut/grain mixture with the rest of the rolled grains. Set aside.

In a small (1-quart) saucepan over low heat, combine the peanut butter, honey, oil and salt. Stirring frequently, heat just until warm and pourable, but not simmering.

Pour the peanut butter mixture evenly over the grains and peanuts. Stir well with a wooden spoon or silicone spatula, until all of the grains and nuts are coated evenly.

Spread out the granola evenly onto the lined baking sheet. Bake for 35–40 minutes, or until golden brown, stirring every 10 minutes to ensure even color.

Remove granola from the oven and let cool to room temperature. When completely cool, gently break apart into clusters. Stir in the dried fruits, and then transfer the finished granola to a sealable bag or airtight container. Store in the pantry for up to 4 weeks, or in the freezer for up to 3 months.

Recipe Notes:

If you are allergic to nuts (or your child’s school does not allow peanuts), substitute sunflower butter and sunflower seeds for the peanut butter and peanuts.

Feel free to substitute any other dried fruit for the strawberries, blueberries and cherries. Great options include chopped dried apples or apricots, crushed banana chips and raisins.

Rolled multigrain cereals are produced by Giusto’s Vita-Grain, Bob’s Red Mill and Trader Joe’s. If you cannot locate a multigrain mix, rolled oats are a fine substitute.

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Making Your Own Granola

What baked good is more versatile than granola? Just think about how many meals are granola-appropriate occasions: enjoyed for breakfast with milk and fresh fruit, on top of yogurt as an afternoon ...


  • 4½ cups rolled multigrain cereal OR 4½ cups rolled oats, divided
  • 2½ cups roasted unsalted peanuts
  • ¾ cup creamy unsalted peanut butter
  • ¾ cup local honey
  • ¼ cup sunflower oil
  • 1 teaspoon kosher salt
  • ½ cup dried strawberries
  • ½ cup dried cherries
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