This peanut butter cinnamon granola is everything you want in a snack or breakfast topping: crunchy, salty-sweet, and incredibly easy to throw together. It’s naturally gluten-free, dairy-free, and packed with fiber, healthy fats, and just the right amount of sweetness.

Bonus? It’s flexible. You can swap seeds, skip the honey, or add raw cacao nibs like I did today. Whether sprinkled over yogurt or scooped straight from the jar, this one’s a keeper.

Why This Recipe Works for IBD Nutrition

Customizable fiber – Rolled oats and seeds provide soluble and insoluble fiber, which you can adjust depending on tolerance.
Anti-inflammatory fats – Peanut butter, coconut oil, and seeds offer satisfying healthy fats that support energy and gut health.
Low added sugar option – Tastes great without honey if you’re limiting sugars.
No dairy, gluten, or tricky additives – Simple, whole ingredients that are easy to tolerate.

Serving Suggestions

This IBD-friendly granola is perfect:

Sprinkled over non-dairy yogurt or a smoothie bowl
Paired with banana slices and a drizzle of maple syrup
As a pre-run snack or mid-day pick-me-up

Stacey’s Suggestion: Try it with raw cacao nibs or unsweetened coconut flakes for extra crunch. Store in an airtight jar for up to a week—if it lasts that long!

Why This Recipe Belongs in Your IBD-Friendly Meal Plan

Whether you’re dealing with flares or in remission, having nutrient-dense snacks on hand can make all the difference. This granola delivers a satisfying crunch, plant-based protein, and slow-burning energy without a long ingredient list. It’s an easy win for your meal prep routine and supports a gut-friendly, anti-inflammatory lifestyle.

Recipe Tips

Mix the dry ingredients and wet ingredients separately before combining them
Stick the peanut butter in the microwave for 10-20 seconds to soften it for easier mixing
Soften the coconut oil a bit before mixing as well

Peanut Butter Cinnamon Granola

A sweet and salty granola made with oats, seeds, peanut butter, and cinnamon. Crunchy, nourishing, and easy to make in under 20 minutes.

Prep & Cook Time

Prep Time: 5 minutes
Cook Time: 11 minutes
Total Time: 16 minutes

Ingredients

3 cups old fashioned rolled oats
1 cup mix of unsalted sunflower seeds, pumpkin seeds, and sliced almonds
1–2 tsp ground cinnamon
3 tsp honey (optional)
4 tbsp vanilla extract
1 cup peanut butter (softened)
1/2 cup coconut oil (softened)

Instructions

Preheat oven to 350°F (175°C).
In one bowl, mix oats, seeds, and cinnamon. In another bowl, mix softened peanut butter, coconut oil, vanilla, and honey (if using).
Combine wet and dry mixtures until well coated.
Spread evenly onto a non-stick baking sheet.
Bake for 5 minutes, then stir and fluff with a fork.
Return to oven and bake for another 6 minutes.
Let cool completely before storing. Granola will crisp as it cools.

Nutrition Information (per serving — makes 6–8 servings, ~¾ cup each)

Calories: 543 kcal
Total Fat: 19.9g (25% DV)
Saturated Fat: 7.7g (38% DV)
Carbohydrates: 62.4g (23% DV)
Fiber: 10g (36% DV)
Total Sugars: 39.1g
Protein: 8.5g
Sodium: 67mg (3% DV)
Calcium: 158mg (12% DV)
Iron: 4mg (23% DV)
Potassium: 374mg (8% DV)

Storage Instructions

Store in an airtight container at room temperature for up to 1 week. Allow to cool completely before sealing to maintain crunch.

Looking for more gut-friendly recipes? Explore more at Stacey Collins Nutrition Blog!

Gluten-Free, Dairy-Free, High Fiber Peanut Butter Cinnamon Granola Recipe