Jake Cohen’s Peanut Butter Granola Is the Easy and Customizable Breakfast You Deserve

Let’s be real, your grocery store has aisles filled with granola options, there’s seemingly no reason to make it yourself. That’s what they want you to think! Making your own granola is ridiculously easy and allows you to customize it to your heart’s content. When you take your first little nibble of a warm, freshly baked cluster, you’ll never look back.

This is my go-to base recipe for granola, laced with peanut butter and maple syrup with the biggest clusters you’ve ever seen thanks to an egg white that binds the oats into chunky magic. What you won’t find in here are the mix-ins — that’s because I’m a bit of a purist. When you’re building your yogurt, I believe the granola is just one component of your parfait pleasure, and there are plenty more toppings to add in. For example, dried fruit is a delicious tie-in but is best added after baking to avoid cracking your tooth on a crunchy raisin.

Everything else is so very personal that I’d rather you take this base and make it your own with whatever else your heart desires. Typically in my kitchen, you’ll find this granola scattered over Greek yogurt with a handful of blueberries, a couple of chocolate chips, and a healthy glug of maple syrup or honey to kick off the day on a sweet note.

Jake Cohen’s Peanut Butter Granola Recipe

Makes about 2 quarts

Ingredients

1 large egg white

½ cup smooth peanut butter

½ cup maple syrup

1 teaspoon ground cinnamon

1 teaspoon kosher salt

3 cups rolled oats

Instructions

1. Preheat the oven to 350°F. Line a sheet pan with parchment paper.
2. In a medium bowl, whisk the egg white until foamy, then whisk in the peanut butter, maple syrup, cinnamon, and salt until smooth. Stir in the oats until well incorporated then spread in an even layer on the prepared sheet pan, keeping the mixture about ¼ inch thick.
3. Bake for 25 to 30 minutes, until lightly golden. Let cool for about 15 minutes, then break into clusters and let cool completely. Store in an airtight container in your pantry for up to 1 month.