Preheat the oven to 275°F. Mix the oats, roasted peanuts, flours, baking powder, ground cinnamon and salt together in a large bowl.
Combine the peanut butter, ghee, honey, maple syrup and vanilla together in a small saucepan. Cook over low heat, stirring constantly with a whisk, until completely melted. Pour this peanut butter mixture over the dry ingredients and stir gently to combine.
Line a 13" x 18" baking sheet with parchment paper. Pour the wet granola mixture onto the pan and spread evenly, pressing it down gently to help it stick together. Bake for 25 to 30 minutes, turning the pan around halfway through baking time, until the granola is golden brown and slightly dry to the touch.
Kill the heat, crack the door open and leave the granola in the oven for about an hour, then remove from the oven and leave the granola out for another hour to finish cooling and drying out.
When fully cooled, break the cereal into clusters of the desired size with your fingers.
Store in an airtight container for up to a few months.