Peanut Butter Granola 020

Michael’s Peanut Butter Granola with Honey, Dates and Raisins (recipe by “Oishii!”)

I love peanut butter! As a kid I used to like Cap’n Crunch’s peanut butter cereal, even though it quickly got soggy and produced putrid peanut butter milk in the cereal bowl.  Anyway, that was my inspiration for creating an adult peanut butter cereal, which is the latest in my granola recipe series.  I think the dates in it have a natural affinity for the peanut butter. I also added a 1/2 cup of flaxseed, which is high in omega 3 fatty acids. Note that you must grind the flaxseed to get the health benefits out of it. If you opt out of the flaxseed, just add an additional 1/2 cup of rolled oats or another dry ingredient.

Serve granola over vanilla yogurt.


  • 1 1/2 cups smooth peanut butter
  • 1 1/2 cups honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 4 large egg whites
  • 1/2 cup whole grain flaxseed
  • 7 cups old-fashioned rolled oats
  • 1 cup oat bran
  • 1 cup roasted cashews, chopped
  • 1/2 cup dates, chopped
  • 1/2 cup raisins


Preheat oven to 250°F. Grease a heavy rimmed baking sheet with butter.

Stir peanut butter and honey in a medium heavy saucepan over low heat until peanut butter melts. Pour into extra large mixing bowl. Cool a bit and mix in vanilla, cinnamon, and egg whites.

In a food processer, whirl the flaxseed.  Add flaxseed, rolled oats, and oat bran to the peanut butter mixture. Stir with a thick wooden spoon.

Spread granola in an even layer on prepared baking sheet with a rubber spatula. Bake 1 hour 30 minutes, turning granola over every 15 minutes with a wide metal spatula. Mix in cashews, dates, and raisins after baking 45 minutes. When granola is light golden brown take out of oven. Leave on baking sheet, place on top of wire rack, and let cool. Store in airtight container or freezer bags.

Ideas: Also try my honey-pear granola with pistachios and maple-pecan granola with dried cherries and blueberries.

What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to consider:

Now it’s your turn. What kinds of granola do you make? We would love to hear from you if you enjoyed this recipe. -Michael

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