Chunky Peanut Granola

I experimented with granola for quite a while and was pretty surprised when I found out that my granola turned out the most crunchy and with the biggest clusters when I made it without oil and syrup like I usually would! I always thought coconut oil was the magic ingredient for granola but apparently it’s not! This granola is probably not as sweet as most other granolas but it’s extra crunchy and tastes amazing on nicecream, smoothies and together with fruit and plantmilk! But of course you can add some maple syrup for extra sweetness if you like! And instead of peanutbutter feel free to use every other nutbutter you have at home. Or add more nuts, seeds, dried fruits or chocolate chips if you like.
The trick to get nice big clusters is to press the granola down on the baking tray with a spoon, then break it apart into smaller pieces after half the baking time is over and continue baking it! And if you end up with too big clusters in the end you can always break them into smaller pieces of course! But if you don’t want big clusters just spread the granola loosely on the tray.
And now let’s jump into the recipe!


  • 150g rolled oats
  • 50g buckwheat
  • 30g almonds or other nuts
  • 20g shredded coconut
  • 30g peanut butter
  • 10 deglet noor dates (70g)
  • 70ml water


  1. Fill all dry ingredients into a bowl and combine them with a spoon.
  2. Add the dates together with water to your highspeed blender and blend until you end up with creamy texture.
  3. Add the date cream and peanutbutter to the bowl and mix everything together carefully! Make sure that everything is covered well in date cream and peanutbutter.
  4. Preheat the oven to 150°C / 300°F.
  5. Spread the granola mixture on a baking tray lined with baking paper or a baking mat. Press the granola down with a spoon and make sure there are no gaps, but you have a nice layer of granola ..almost like a sweet pizza crust (about 1,5cm thick).
  6. Bake the granola for 15 minutes and then break it into smaller pieces with a spoon. If it’s turning brown on the edges, take the brown parts out of the oven and let them cool down.
  7. Bake the granola for 10 more minutes, take it out of the oven and let it cool completely before you fill it into a jar to store it ..or enjoy it straight away 😉

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