Almond Butter Granola
This Almond Butter Granola is crunchy, nutty, and naturally sweetened—perfect for breakfast or snacking!
Servings: 6 servings
Ingredients
- 3 cups old-fashioned rolled oats (or gluten-free oats)
- 1 cup chopped almonds
- 2 tablespoons ground flaxseed
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon sea salt
- 0.33 cup creamy almond butter
- 0.33 cup pure maple syrup
- 0.25 cup coconut oil melted
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). This temperature ensures that the granola gets beautifully golden and crispy.
- In a large mixing bowl, combine the old-fashioned rolled oats, chopped almonds, ground flaxseed, ground cinnamon, and sea salt. Stir until everything is evenly distributed.
- In a separate bowl, mix together the creamy almond butter, pure maple syrup, melted coconut oil, and vanilla extract. Whisk until smooth and well combined.
- Pour the wet mixture over the dry ingredients in the mixing bowl. Use a spatula or wooden spoon to stir everything together until all the oats and almonds are coated with the almond butter mixture.
- Line a baking sheet with parchment paper for easy cleanup. Spread the granola mixture evenly on the sheet, pressing it down slightly to create an even layer.
- Place the baking sheet in the oven and bake for about 20-25 minutes. Be sure to stir the granola halfway through baking to ensure even toasting. Keep an eye on it towards the end to prevent burning.
- Once the granola is golden brown and fragrant, remove it from the oven and let it cool completely on the baking sheet. It will become crispier as it cools. Once cooled, transfer the granola to an airtight container for storage.
Equipment
- Baking Sheet
- Mixing Bowl
- Spatula or Wooden Spoon
- Oven
Notes
- Store the granola in an airtight container at room temperature for up to two weeks.
- Stir the granola halfway through baking for even toasting and to prevent burning.
- Customize with add-ins like dried fruits, seeds, or chocolate chips after baking.