Go Back
Cider vinegar peanut butter granola with toasted oat clusters and chopped peanuts in a bowl
Family Recipe HQ

Cider Vinegar Peanut Butter Granola

A small tray of oat-and-peanut granola with a lightly tangy peanut-butter coating. The vinegar is a flavor accent, balanced by a modest amount of maple syrup.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Cooling 20 minutes
Total Time 1 hour
Servings: 10 portions, about 1/4 cup each
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1 1/2 cups old-fashioned rolled oats, 135 g
  • 1/4 cup unsalted roasted peanuts, 35 g, roughly chopped
  • 1/8 teaspoon fine salt
Coating
  • 1/4 cup smooth unsweetened peanut butter, 64 g, well stirred
  • 2 tablespoons pure maple syrup, 30 ml
  • 1 tablespoon neutral cooking oil, 15 ml
  • 1 tablespoon apple cider vinegar, 15 ml, ordinary food vinegar labeled 5% acidity

Equipment

  • 9-by-13-inch rimmed baking sheet
  • Parchment paper
  • small saucepan
  • Mixing bowl
  • Flexible spatula

Method
 

Instructions
  1. Heat the oven to 300°F/150°C. Line a 9-by-13-inch rimmed baking sheet with suitable parchment. Mix the oats, chopped peanuts, and salt in a bowl.
  2. Warm the peanut butter, maple syrup, and oil together in a small saucepan over low heat, stirring just until fluid enough to combine. Remove from the heat and stir in the measured cider vinegar.
  3. Scrape the warm coating over the oats and peanuts. Fold thoroughly, lifting from the bottom, until the oats are evenly coated and no large dry pockets remain.
  4. Spread on the prepared sheet in a loose, even layer no thicker than 1/2 inch. Press lightly with the spatula without packing it tightly.
  5. Bake for about 25 to 30 minutes. At 12 minutes, gently turn the outer mixture toward the center and spread evenly again. Begin checking closely at 22 minutes. Stop when the oats look golden and smell toasted; peanut butter can darken quickly near the end.
  6. Cool uncovered on the sheet for at least 20 minutes, until completely cool. Break into small clusters or loose pieces. Makes approximately 2 1/2 cups; measure 1/4 cup for each of 10 topping or snack portions.
  7. Transfer only fully cooled granola to an airtight container. Serve dry or add to yogurt or milk just before eating.

Notes

Yield: 10 portions, about 1/4 cup each. Prep: 10 minutes. Cook: 30 minutes. Total: 60 minutes.
Times are planning estimates. See the notes for resting, chilling or cooling time included in the total.
Total time includes 20 minutes cooling; allow longer if the granola is still warm. Use food-grade apple cider vinegar, not cleaning vinegar or concentrated acetic acid. Contains peanuts. For a conservative storage plan, refrigerate airtight and use within 3 days, or freeze in portions for up to 1 month; texture may change. Keep milk, yogurt, and fresh fruit separate until serving.