Double Peanut Granola - Taste USA

Double Peanut Granola

  • Duration 40 - 45 minutes
  • Serving 10 cups

Dish it up with milk or sprinkle it on yogurt. This not-too-sweet granola is delicious and it freezes easily too. 

Courtesy of the Peanut Bureau of Canada 


  • 6 cups (1.5 L) large-flake oatmeal 
  • 1 ½ cups (375 mL) peanuts, preferably unsalted 
  • 1 cup (250 mL) wheat bran 
  • ½ cup (125 mL) pumpkin or sesame seeds 
  • ¼ cup (50 mL) ground flax 
  • 1 tbsp (15 mL) cinnamon 
  • 1 tsp (5 mL) salt 
  • ¾ cup (175 mL) pure maple syrup 
  • ⅓ cup (75 mL) vegetable oil 
  • ⅓ cup (75 mL) peanut butter 
  • 1 tbsp (15 mL) vanilla 
  • ½ cup (125 mL) each raisins, thinly sliced dried apricots and dried cranberries 
  • ¼ cup (50 mL) finely diced candied ginger (optional) 


  • 1

    Preheat oven to 300 F (140 C). Lightly oil two large baking sheets. Granola should be spread out in a single layer.

  • 2

    In a large bowl, stir oatmeal with peanuts, bran, pumpkin seeds, flax, cinnamon and salt until mixed. Pour syrup and oil into a medium pot. Add peanut butter. Set over medium heat and stir until peanut butter is melted and mixture is hot. Stir in vanilla.

  • 3

    Pour over oatmeal mixture and stir until well combined. Spread on to baking sheet(s) in a single layer. Bake, stirring every 15 minutes, until golden and toasty, about 40 to 45 minutes. Stir in dried fruit and ginger.

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