If you love granola, and if you love a good peanut butter and jelly sandwich (also known as the good ole’ pb&j), then you’re going to love this recipe. My PB&J Gigantic Granola Clusters are the perfect way to have a pb&j for breakfast, or anytime that you crave it! Plus, this recipe is also low-sugar (and refined sugar-free), making it the perfect sweet treat, minus the sugar crash!
When I shared my Gigantic Chocolate Chunk Granola Clusters a few weeks back, so many of you left comments about how amazed you were that you could make granola pieces that big. And all that I have to say is, sometimes bigger truly is better – especially when we are talking about granola! So, when I created my PB&J version, I couldn’t wait to share. This recipe truly kicks things up a notch.
Like most kids, growing up, I loved the classic pb&j sandwich. I mean, who doesn’t love the taste of sweet, fruity jelly mixed with creamy (or crunchy, if that’s your thing!) peanut butter and smothered between two slices of squishy white bread?! I think it’s safe to say that it’s such a nostalgic flavor for all of us, and I promise, this recipe will take you right back!
If you’re wondering how this granola recipe is low-sugar, here’s the secret: instead of sweetening this granola with conventional sugar, we’re using “brown sugar” monk fruit sweetener. And trust me, it’s just as delicious.
Monk fruit sweetener is a natural sugar that comes from- you guessed it- monk fruits. Also known as Luo Han Guo, these fruits are native to parts of China and Thailand, and are incredibly sweet.
My favorite monk fruit sweetener is by Lakanto, and I use it in so many of my recipes. It helps to give that signature sweetness that we want from our sweet treats, but is gentler on our guts! Which, if you ask me, that is a definite win-win.
What You Need to Make These Jelly-Topped Granola Clusters
Rolled Oats: Rolled oats make the base for any good granola recipe! If you’re gluten-free, make sure to use gluten-free oats. And because you want the texture and consistency of the oats to shine through in this recipe, I don’t recommend using “quick” oats!
Peanuts: Peanuts add “crunch” and also create the peanut butter flavor of this recipe! Plus, peanuts are full of fiber and plant-based protein.
Pecans: Pecans add more texture to this granola, and also are full of calcium, magnesium, and potassium!
Seeds: In this recipe, we’re using chia seeds, hemp seeds, and sesame seeds. Yum!
Brown Sugar Monk Fruit Sweetener: Like I mentioned above, in this recipe, we’re using monk fruit sweetener to keep it low-sugar. In order to get the slightly nutty taste that brown sugar brings to a recipe, I’m using the Lakanto Brown Sugar Monk Fruit Sweetener!
Cinnamon: A dash of cinnamon works perfect in this recipe!
Vanilla Extract: And a little vanilla extract is a necessary ingredient in any sweet recipe!
Maple Syrup: I love maple syrup as a more “natural” sweetener, and in this recipe, it really gives the granola the perfect sweet touch.
Coconut Oil: Coconut oil will help bind this granola together, and keep all of your ingredients together in big clusters!
Dairy-Free Chocolate Chips: This step is optional, but who doesn’t love chocolate chips?!
Low-Sugar Strawberry Jam: To keep this recipe low-sugar, I recommend finding a low-sugar strawberry jam. You can usually find one easily at Whole Foods, or any natural grocery store!
How to Make These Giant Granola Clusters
To make these clusters, simply start by preheating your oven to 325 F. Next, line a baking sheet with parchment paper, and prepare your granola by adding all of the granola ingredients to a bowl, minus the jelly. Stir everything well to ensure that it’s fully incorporated, then transfer the mixture to a baking sheet and use the back of a wooden spoon to flatten it out. Bake for 22 minutes, making sure to flip the pan at the 11 minute mark, to ensure that your granola is evenly baked.
Once your granola is done, take it out of the oven and let it cool completely. This is super important, so that you can break the granola into large chunks! Once cool, spread your strawberry jam evenly across the top of the granola, then break it apart into chunks.
Serve immediately, or store in an aright container for up to one week!
I hope you guys love this recipe! If you make it, be sure to leave a comment below and let me know what you think! And if you post to Instagram, I repost your remakes on my IG stories! xx
If you love granola, and if you love a good peanut butter and jelly sandwich (also known as the good ole' pb&j), then you're going to love this recipe. My PB&J Gigantic Granola Clusters are the perfect way to have a pb&j for breakfast, or anytime that you crave it! Plus, this recipe is also low-sugar (and refined sugar-free), making it the perfect sweet treat, minus the sugar crash!
1/4CupBrown Sugar Monk Fruit SweetenerI love the Lakanto brand!
1CupDairy-Free Chocolate Chipsoptional
1/2CupLow Sugar Strawberry Jam
Start by preheating the oven to 325 F.
Next, line a baking sheet with parchment paper. I like to spray the baking sheet first with a little oil, so the parchment paper sticks to it!
Then, add all of your granola ingredients (minus the jam) to a large bowl and mix until fully incorporated.
Transfer your mixture to the baking sheet, and use the back of a spoon to spread the granola mixture out evenly. This will ensure that you can get the perfect, gigantic clusters!
Bake for 22 minutes, being sure to open the oven at 11 minutes and rotate the tray, for even cooking.
Once your granola is done, remove it from the oven and let it cool COMPLETELY. This is super important!
Once it's cool, spread your strawberry jam evenly across the top of the granola, in a thin layer.
Then, break your granola into chunks.
Serve immediately, or store in an aright container for up to one week. Enjoy!
Did you make this recipe?
I’d love to see what you made – tag @kalejunkie in your posts and I’ll re-share!