All the goodness of a classic peanut butter cookie in a crunchy, snack-able granola! Perfect with milk, yogurt, or by the handful. Just 10 ingredients required!
Preheat the oven to 325 degrees F (162 C) and line a standard-size (13 x 18-inch) baking sheet with parchment paper.
To a food processor, add peanut butter, maple syrup, dates, melted butter, vanilla, and sea salt. Process until the mixture is thick and the dates have mostly broken down, about 20-30 seconds. Add 1 cup (90 g) of the oats and 1/4 cup (35 g) of the peanuts and process until no whole oats or peanuts remain. It will be thick and sticky – that's normal! If your food processor is struggling, discontinue and instead, just proceed to the next step (we didn't have any issues with it!).
Use a rubber spatula to transfer to a large mixing bowl. Add the pumpkin seeds, chia seeds, and remaining 2 cups (180 g) of oats and 1/4 cup (35 g) of peanuts. Use a wooden spoon to mix until combined – it takes some elbow grease!
Use a silicone spatula (or wet hands) to spread the mixture onto your prepared baking sheet, keeping it in one piece and pressing/spreading until it almost fills the pan. Bake for 15 minutes, then toss to break it up into small, bite-sized granola clusters. At this point, it will be very soft. This is normal! Once it’s tossed, spread out the clumps and bake for another 8-10 minutes or until dark golden brown and fragrant. It won't be fully crunchy at this point – that's okay! It will get crunchy as it cools.
Let the granola cool before enjoying or storing for later. Keep in an airtight container at room temperature for 1-2 weeks or in the refrigerator for 2-3 weeks.
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Notes
*Although not ideal, if your dates don’t feel sticky and moist, you can soak them in water for 10 minutes then drain before processing. This will help them blend better. But ideally, you can find fresh, sticky moist dates. *Nutrition information is a rough estimate.