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Snack recipe · from the recipe book

Peanut Butter Maple Pecan Walnut Granola

Loose, golden oat granola glazed in a nutty peanut butter and maple coating with toasted pecans, walnuts, a hint of nutmeg and chewy raisins.

Peanut Butter Maple Pecan Walnut Granola

Ingredients

  • 1¾ cups150 gOld-fashioned rolled oats
  • ⅔ cup chopped70 gPecansroughly chopped
  • ⅓ cup chopped40 gWalnutsroughly chopped
  • 2 tbsp35 gPeanut butter, no salt added
  • 3 tbsp60 gMaple syrup
  • 2¼ tsp10 gCanola oil
  • 1 tsp4 gVanilla extract
  • ½ tsp1 gGround nutmeg
  • ¼ tsp1.5 gSalt
  • ⅓ cup50 gRaisins

Steps

  1. Preheat the oven to 325°F (165°C) and line a rimmed baking sheet with parchment.
  2. Chop the pecans and walnuts, then toss them in a large bowl with the oats, nutmeg and salt.
  3. In a small saucepan over low heat, warm the peanut butter, maple syrup and canola oil, stirring until smooth and pourable, about 1 minute. Take it off the heat and stir in the vanilla.
  4. Pour the warm peanut butter-maple mixture over the oat mixture and stir until every oat and nut is lightly coated.
  5. Spread the granola thinly over the baking sheet.
  6. Bake for 25 to 30 minutes, stirring every 10 minutes to break up clumps, until golden brown and fragrant.
  7. Let the granola cool completely on the sheet, about 20 minutes; it crisps as it cools.
  8. Once cool, stir in the raisins and break up any remaining clumps for a loose texture. Store airtight up to 2 weeks.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Tree nuts, Peanuts. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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