Peanut Butter & Jelly Granola

peanut butter and jelly granola

There’s a lot of peanut butter flavor combinations I adore. Peanut butter & chocolate, peanut butter & banana, peanut butter & nutella (holy yum.)  But there is NOTHING that can compare to my all time favorite, the classic peanut butter + jelly. Throw me a spoon and I could be content with a a jar of Jif creamy peanut butter in one hand and a jar of smucker’s raspberry jam in the other hand. Forget the bread!

This homemade granola recipe is, without a doubt, my favorite. I love homemade granola; it is just so easy to throw together and much more natural and healthy than anything you could buy at the store. Granola is my go-to snack to fuel up for a long run, or something easy to throw into my purse or desk to munch on throughout the day. Check out some of my other homemade granola recipes.

You’ll love the salty/sweet, chewy/crunchy combos this granola has.

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peanut butter and jelly granola

Peanut Butter & Jelly Granola

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour, 30 minutes
  • Yield: 5-6 cups
  • Category: Snacks
  • Method: Baking
  • Cuisine: American


Just like the classic sandwich, but in granola form!


  • 3 cups old-fashioned rolled oats
  • 3/4 cup ground flax
  • 1 teaspoon ground cinnamon
  • 1 cup salted peanuts
  • 1 cup pecan halves
  • 1 cup creamy peanut butter
  • 1/2 cup honey*
  • 1/2 cup organic apricot jam (or any flavor)
  • 2 Tablespoon canola oil (or coconut oil)
  • 1 cup raisins


  1. Preheat oven to 300°F (149°C). Line baking sheet with parchment paper & set aside.
  2. In a large bowl, combine the oats, flax, cinnamon, peanuts, and pecans. Stir to combine.
  3. In a small bowl, melt the peanut butter and honey together for about 30 seconds in the microwave (you want it to be runny and smooth). Pour over oat mixture.
  4. Next, add the jam and canola oil to the oat mixture. Gently mix. Pour mixture over prepared baking sheet. Bake for 40 minutes, stirring halfway through.
  5. Remove from oven and add raisins. Allow to cool uncovered for about 30 minutes. The granola will become crunchy as it cools.


  1. Gluten Free: Use certified gluten free oats.
  2. Vegan: Use pure maple syrup instead of honey.

Keywords: PBJ granola, peanut butter & jelly granola


Comments are closed.

  1. Can this be stored in an air tight container?

    1. Yes – up to 2-3 weeks.

  2. Hi Sally:
    I would like to make this recipe but I don’t know if I am too crazy about the extra sugar being added with the jam. Could I use unsweetened applesauce instead, or just omit that ingredient completely with no substitution? I would like a protein packed healthful granola and this seems to be right up my alley! But like I said, I would rather not have the extra sugar with the jam so would this substitution be okay? Or mashed banana or nothing at all? Also can I use almonds or cashews instead of pecans?

    1. Hi Rachael. The granola is a little flavorless without the maple or honey added. Feel free to lightly reduce the amount or test the recipe with unsweetened applesauce to suit your tastes.

  3. Echo_Outdoors says:

    Hey can I make this with just peanut butter,honey, and granola? I’m trying to make a super quick recipe using things I can very quickly mash together and will always have on hand. Thanks!

  4. I made this granola yesterday with strawberry jam–it is delicious! Thank you for the recipe.

    1. I made this recipe again today. Used dried pears instead of raisins because that’s what I had on hand. It’s still one of my favorite granola recipes.

  5. I saw you say this could be stored in an airtight container up to 2-3 weeks, but can it be frozen? If so, how would you store and thaw? Thanks!

    1. Sure can! Freeze up to 2-3 months. I usually freeze it in a large freezer-friendly zipped top bag. Thaw in the refrigerator.

  6. kitchendiva says:

    Amazing !! I’ve tried many granola recipes from your site. But I have to say, with this one, I’ve found my go-to recipe. I made this with almonds instead of pecans (allergies) and raspberry jam. The granola is addictive. Thanks so much Sally !!

  7. I’m pretty hooked on this. I just strategically don’t spread it out THAT much when I lay it out on the pan and that way it dries in these super clustered big chunks the way God intended granola to be.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally