Almond Butter Granola Recipe
Homemade granola is, hands down, one of the best things you can keep in your pantry. Add fruit plus yogurt or milk, and you've got an easy breakfast or midday snack. Pack some in a container and pop it in your bag, and you've got the perfect snack for work, school, or travel to keep you away from the vending machine. What's even better is the fact that kids and adults both love it — and it keeps for a while. In a nutshell, it's the gift that keeps on giving! It's well worth the time it takes to throw it together and pop it in the oven.
This delicious, easy vegan almond butter granola recipe could not be simpler to make and is so much healthier, fresher, and tastier than whatever you can buy at the store. Make a batch and taste for yourself!
Find more healthy recipes from Alexandra Shytsman on her plant-based blog, The New Baguette.
Gather your ingredients
To start, you'll need almond butter, coconut oil, maple syrup, vanilla extract, old-fashioned rolled oats, and salt. If you enjoy that coconut-y flavor, we recommend unrefined coconut oil. If you're not a fan, use the refined version, which will no longer have that coconut taste.
Feel free to substitute the coconut oil with avocado oil or even extra virgin olive oil. You can also sub the maple syrup for honey (if you're not trying to keep it vegan) and the almond butter for peanut or cashew butter or even tahini.
Combine the wet ingredients
Get ready to bake the granola by preheating your oven to 325 F and lining a large rimmed baking sheet with parchment paper.
Start by whisking the oil, maple syrup, almond butter, vanilla, and salt together in a large bowl until fully combined. While it may seem like you're using a lot of syrup, a quarter cup is a really modest amount of sweetener for such a large volume of granola. This is another benefit of homemade granola: You can control the quality and amount of ingredients you use.
This is a good time to add other flavorings like cinnamon or nutmeg, for instance. Get creative here and add whatever you think would taste best. Pumpkin pie spice, anyone?
Stir in the oats
Add the oats to the wet ingredient mixture. Using a flat rubber spatula, fold the oats into the wet ingredients until they are evenly coated. This mixing process is essential for combining everything evenly. Along with the oats, you can also toss in some nuts or seeds like almonds, pecans, chia or hemp seeds, for extra crunch and nutrition. If you want to add dried fruit (like raisins or cranberries), toss them in after baking — otherwise, they'll dry out in the oven.
Bake the granola
Next, transfer the mixture to the prepared baking sheet. The parchment paper is key for preventing the granola from sticking. Arrange the granola in a single layer so it bakes evenly, and place it in the oven. It is imperative to not stir or agitate the granola at all while it is baking. If you stir it, you will make it impossible for the granola to form those crunchy clusters — and that's the best part!
Because ovens tend to be hotter in some places than others, rotate the baking sheet halfway through baking to ensure even browning. When the granola comes out of the oven, let it cool completely before stirring or storing it. It will crisp up as it cools, and those clusters will solidify.
- ¼ cup unrefined coconut oil, melted
- ¼ cup pure maple syrup
- ¼ cup well-stirred natural almond butter
- 1 teaspoon vanilla
- ¼ teaspoon fine sea salt
- 2 ½ cups old-fashioned rolled oats
- Preheat the oven to 325 F. Line a rimmed baking sheet with parchment paper and set aside.
- In a large bowl, combine the coconut oil, maple syrup, almond butter, vanilla, and salt. Whisk until smooth. Add the oats and stir with a rubber spatula until the oats are evenly coated.
- Transfer the mixture to the prepared baking sheet and arrange in an even layer. Bake for 20 minutes, then rotate the baking sheet 180 degrees (do not stir), and continue baking until the granola is fragrant and golden brown, about 10 minutes more.
- Remove from the oven and cool completely (don't stir yet). The granola will become crunchy and form clusters as it cools.
- Serve and enjoy. Store in an airtight container at room temperature for up to several weeks.
| Calories per Serving | 227 |
| Total Fat | 12.9 g |
| Saturated Fat | 6.5 g |
| Trans Fat | 0.0 |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 25.2 g |
| Dietary Fiber | 3.2 g |
| Total Sugars | 6.7 g |
| Sodium | 75.2 mg |
| Protein | 5.1 g |
