Small Batch Peanut Butter Granola


  • 1 1/2 cups rolled oats
  • 1/4 cup coarsely chopped cashews
  • 2 tablespoons brown sugar
  • 1/8 cup melted coconut oil
  • 2 (heaping) tablespoons creamy peanut butter
  • 1/8 cup honey
  • pinch kosher salt
  • 1/4 teaspoon pure vanilla extract
  • 1/2 cup toasted unsweetened shaved coconut


  1. Preheat oven to 325F degrees.
  2. In a small bowl combine oats and cashews; set aside.
  3. In a small saucepan combine brown sugar, oil, peanut butter, honey, and pinch of salt. Warm over medium heat, stirring occasionally, until well combined and pourable. Stir in vanilla.
  4. Pour peanut butter mixture over oats and stir to evenly coat oats and cashews.
  5. Spread oats evenly on a lined (either with parchment or a silicone baking mat) baking sheet. Bake for about 20 minutes total taking care to stir the granola and rotate the pan every 6 minutes or so.
  6. The granola will start to brown at the edges. Keep a close eye on it so it doesn’t burn. Remove pan from oven and let cool completely on the pan. Add coconut.
  7. Transfer granola to a storage container and store granola at room temperature for up to two weeks.