High Protein, Peanut Butter, Coconut Cornflake Crunch Granola (Vegan-Friendly, Refined-Oil Free)
Updated: Mar 26, 2020
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#Breakfast #sweet #mealprep #snack
Looking to spice up your usual cornflakes and milk for breakfast? Well, I have the solution for you: High-Protein, Peanut Butter, Coconut Cornflake Crunch Granola!
Now before I make some corny joke, let me tell you why you need to make this immediately for breakfast. If you’re nutty about peanuts, this one's for you. This granola is triple nuts. It comes with peanut butter, peanuts, and peanut flour. Are you peanut butter lovers out there drooling yet? If you are, go ahead and just scroll down to find the recipe and dive into your ideal breakfast. If you still need a bit more convincing, read on and allow me to elucidate why you should want to too.
Not only will this granola satisfy that peanut butter addiction (for now), it also makes for a protein-packed way to start the day. Peanuts are a great plant-based protein source. A 32g or 2 tbsp serving of peanut butter has around 7g of protein. The peanuts, chia seeds, and coconut in this recipe also provide a serving of healthy fats, so you’ll stay full and satisfied all day.
This recipe is also lower in calories per serving than the majority of store bought granolas. Not that calories are the most important thing, but the serving size of some granola brands is...dismal to say the least. Personally, I like a LARGE bowl of granola in the morning.
That dusting of a serving the granola companies suggest is cute, but not going to work with my appetite. By replacing some of the oats found in regular granola with cornflake cereal, the calories are kept low. Not to mention, they add a hearty crunch with every bite.
The granola is also refined-sugar and refined-oil free. The natural honey and oils in the peanut butter and coconut butter, first of all, taste delicious, but are also what helps this granola to stick together and form clusters. With all the goodness this granola packs, you can feel good about packing it for a breakfast or snack.
This recipe is also a quick meal prep option. All you have to do is heat the wet ingredients, mix everything in a bowl, bake, and eat! The longest part of this process (and possibly most excruciating) is waiting for it to cool down so clusters can form. I won’t judge though if you eat it straight out of the oven. Just make sure to not burn your tongue!
My favorite way to enjoy this granola is with non-dairy milk, sprinkled over yogurt with fruit, or sprinkled over toast slathered with more peanut butter. Okay, let’s be honest, the best way is straight out of the container. Embrace your nuttiness. Make this granola. Live out your peanut butter dreams.
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Makes about 16 small servings or 8 large servings
90 g - Rolled Oats
40 g - Cornflake cereal
15 g - Desiccated Coconut
12 g - Chia Seeds
24 g - Peanut Flour or Powdered Peanut Butter- I used Naked Nutrition
64 g - Peanut Butter
32 g - Coconut Butter*
50 g - Honey - Sub maple syrup for vegan
54 g - Raw Peanuts*
½ tsp - Salt*
½ tsp - Ground Cinnamon
Preheat Oven to 300F.
In a bowl, mix together oats, cornflake cereal, chia seeds, peanut flour, peanuts, salt, and cinnamon. Crush the cornflakes lightly as you stir.
In a small saucepan over low heat, add peanut butter, coconut butter, and honey. Stir until ingredients are well combined.
Pour the peanut butter mixture over the dry ingredients. Mix until well coated.
Line a baking tray with a silicon mat or parchment paper. Using a silicone spatula, spread the granola out in an even layer. Leave small air pockets to allow heat to escape and clusters to form.
Bake mixture for 15-17 minutes in the oven or until oats are golden brown. Flip the baking tray halfway through to ensure even baking*
Remove from the oven. It will still be slightly damp. It will harden and crisp up as it cools. Place the granola on a cooling rack. Allow to cool completely.
Break granola into chunks and store in an airtight container on the counter for up to 2 weeks. Enjoy with milk, sprinkled on top of yogurt, or as a snack.
- If your peanuts are roasted, add them in after the granola is done cooking to avoid burning them
- Make sure to use coconut butter NOT coconut oil
- Omit salt if peanut butter is salted
- Do not stir the granola while it is baking if you want large clusters.
Still craving peanut butter? Make these Peanut Butter and Jelly Overnight Oats!