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Salty Sweet Peanut Butter and Jelly Homemade Granola

I’m going camping this weekend and I’m in charge of a breakfast one day for a group of friends. What to make? Obviously Salty Sweet Peanut Butter and Jelly Homemade Granola! I’m not trying to get a campfire going first thing in the morning so I need an easy, healthy, grab-and-go breakfast that people can eat as they get up without having to bring a lot of equipment or spending time on preparation.

Our main activities this weekend are going to be boating, wine tasting, and having a pool party so I really need to focus my attention elsewhere. Also, as a vegetarian, I’ve always found “camp food” a bit challenging. Because of that, I do have several healthy, camp-friendly recipes on the blog. I have slightly healthier s’mores, for example. And I have a couple granola recipes (plums and cranberry almond). I find myself making granola more in the fall and winter because I love how the oven warms the house but this Salty Sweet Peanut Butter and Jelly Homemade Granola is kind of fun for summer.

Salty Sweet Peanut Butter and Jelly Homemade Granola

Peanut butter and jelly is just awesome. If you get the kind of bread you enjoy the most, choose your favorite peanut butter – smooth or chunky? – and pick the most delicious jam (berry? apricot? grape?), you have an amazing breakfast, snack, lunch or pre/post workout fuel. PB&J perfectly balances complex carbohydrates and fiber with protein and healthy fats to keep you full and energized for a long time. It only makes sense to create other foods with the same delicious properties and balance. This is where Salty Sweet Peanut Butter and Jelly Homemade Granola was born.

Just like a PB&J sandwich, you can make this granola your own. Want it vegan-friendly? Use maple syrup instead of honey. Feel free to chop the peanuts into smaller pieces if you’d like. Add more or less sweetener. Add salt if you like. Choose your favorite jam and choose your favorite fruit. I made my Salty Sweet Peanut Butter and Jelly Homemade Granola just the way I like it: minimally sweet, whole peanuts, apricot jam, dried cherries on the finish.

The batter will be a bit moist but it dries out nicely as it cools. On our camping trip, we’re putting Salty Sweet Peanut Butter and Jelly Homemade Granola on top of a high protein, low sugar yogurt – Siggis – so we can eat it in the morning or for a snack during the trip. I’m excited about this very easy, quick to prepare, easy to pack, no-hassle granola and I hope you get a chance to try it, too!

What are your favorite camping breakfast ideas? I’d love to hear some in the comments below!

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Salty Sweet Peanut Butter and Jelly Homemade Granola

Salty Sweet Peanut Butter and Jelly Homemade Granola

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Course: Breakfast
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 9 1/3 cup servings
Author: Ginger Hultin


  • 3 cups old fashioned rolled oats
  • 3 tsp ground cinnamon
  • 1 cup salted peanuts
  • 1/2 cup honey or maple syrup
  • 3/4 cup creamy peanut butter no salt, sugar or oil added
  • 1 tsp vanilla extract
  • 2 Tbsp canola or grapeseed oil
  • 1/2 cup apricot jam sweetened with fruit juice instead of sugar if possible
  • 1 cup dried cherries, blueberries and/or cranberries fruit juice sweetened or unsweetened


  • Preheat oven to 350 degrees F.
  • Line a large baking sheet with parchment/wax paper.
  • In a large mixing bowl, blend oats, cinnamon and peanuts.
  • In a separate medium mixing bowl, place honey or maple syrup and peanut butter and microwave for 30 seconds. When mixture is warm, blend together with a wooden spoon. Add vanilla extract and oil.
  • Pour wet mixture into dry and blend together.
  • Top mixture with jam and fold to combine. There may be dollops of jam within the batter.
  • Place entire mixture onto parchment lined sheet and bake for 10 minutes. Stir and bake for another 10 minutes. Stir and bake for a final 10 minutes for a total of 30 minutes.
  • Remove from the oven and place granola back in a large mixing bowl. Fold in dried fruit then pour warm mixture out onto a foil lined cooling wrack. Mixture will harden as it cools.
  • Serve within the following 5-6 days or keep in the freezer to serve for up to two months.


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Ginger Hultin,MS, RD, CSO

An award-winning, nationally recognized nutrition expert and media spokesperson.

Thanks for visiting! If you’re like me: obsessed with eating, wine, going out and traveling, you’re in the right place. Champagne Nutrition® LLC is a Registered Dietitian-run concierge virtual practice helping clients look and feel better. On this blog, you’ll find cocktails, mocktails, and plant-based recipes that are easy to make quickly at home and pack for leftovers on your adventures.

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