The Best Almond Butter Granola made with gluten-free oats, shredded coconut, maple syrup, creamy almond butter, and a hint of cinnamon. A healthy gluten-free and vegan granola recipe for breakfast or for snacking!
If you don't make your own granola, I'd like to make a case for it. The store-bought variety has convenience on its side, this is true.
But, when making your own granola you can:
- Make the kitchen smell amazing
- Control the type of sweetener used
- Focus on real food ingredients, not sugars
- Choose a healthier oil
I've found nut and seed butters to be magic makers in gluten-free cookies, breads, and brownies. They add flavor, texture, and binding powers, especially in egg-free recipes.
It wasn't until recently that I discovered its potential for enhancing granola.
Almond Butter Granola Ingredients
I always have a jar of almond butter on hand it seems, so I started to play. And let me tell you, I'm hooked.
The almond butter adds protein, flavor, and helps make the best granola clusters.
Here's what you'll need:
- Unsalted Almond Butter
- Gluten-Free Oats
- Raw Almonds
- Unsweetened Shredded Coconut
- Maple Syrup
- Coconut Oil
Now, there are some easy substitutions you can make if needed.
Not vegan? Honey subs in just fine for maple syrup. Use my honey almond butter if desired!
Don't have coconut oil? Olive oil can be used in its place.
However you make it, serve it with your favorite milk of choice and fruit or snack right from the container!
More Granola Recipes
Best Almond Butter Granola
Ingredients
- 4 cups gluten-free oats
- ½ cup unsweetened shredded coconut
- ¾ cup raw almonds chopped
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 tablespoon coconut sugar
- ½ cup unsalted almond butter
- ⅓ cup melted coconut oil
- ½ cup maple syrup, room temperature
- 2 teaspoons pure vanilla extract
Instructions
- Preheat the oven to 325 degrees Fahrenheit. Line a large baking sheet with parchment paper.
- In a large bowl combine oats, almonds, coconut, salt, cinnamon, and coconut sugar. Stir to combine.
- In a small bowl or glass measuring cup, melt your coconut oil. Let it cool for 2-3 minutes. Add maple syrup and vanilla extract. Whisk until combined. Add almond butter to dry ingredients in large bowl, then pour in liquid mixture. Stir with a large spoon until the oat mixture is completely coated.
- Transfer mixture to prepared pan and spread into an even layer. Using an extra piece of parchment paper, press down oat mixture into an even, packed layer.
- Bake for 25-35 minutes, stirring halfway through bake time and carefully flattening back into an even layer with your piece of parchment. Granola is done when it starts to turn golden.
- When finished baking, remove from oven and allow granola to cool completely on a wire rack before breaking it into pieces and placing in an airtight container. This will ensure there are clumps!
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