This Almond Butter Granola is a crunchy, nutty delight that’s as wholesome as it is delicious. Packed with creamy almond butter, hearty oats, and a touch of natural sweetness, it’s the perfect balance of rich flavors and satisfying textures. Ready in just 30 minutes, it’s an easy way to elevate your breakfast or snack game with minimal effort.
Each bite offers a symphony of crispy clusters and chewy goodness, with a hint of warmth from cinnamon and a subtle nutty depth. Loaded with fiber, protein, and healthy fats, this granola keeps you energized and satisfied all morning. Whether sprinkled over yogurt or enjoyed straight from the jar, it’s a treat you’ll want to make again and again.
Ingredients for Almond Butter Granola
- 2 cups quick oats (use gluten-free oats if needed)
- ½ cup chopped almonds (or substitute with walnuts or pecans)
- ½ cup coconut chips (unsweetened works best)
- ¼ teaspoon salt (fine sea salt recommended)
- ½ teaspoon cinnamon (add more for extra flavor)
- ½ cup almond butter (creamy or crunchy, or substitute with peanut butter)
- ¼ cup coconut oil (melted, or use olive oil as an alternative)
- 2 teaspoons honey (or maple syrup for a vegan option)
- ½ teaspoon vanilla extract (pure vanilla for best flavor)
Step-by-Step Instructions
- Preheat the oven to 325°F (160°C) and lightly grease a baking sheet.
- In a medium bowl, combine oats, almonds, coconut chips, salt, and cinnamon. Set aside.
- In a saucepan over medium heat, mix almond butter, coconut oil, and honey until smooth and fully combined. Remove from heat and stir in vanilla extract.
- Pour the almond butter mixture over the dry ingredients. Stir until everything is evenly coated.
- Spread the granola mixture onto the prepared baking sheet in an even layer.
- Bake for 18-20 minutes, stirring once halfway through, until the coconut is toasted and the granola turns golden brown.
- Remove from the oven and let cool completely on the baking sheet. The granola will crisp up as it cools.
- Transfer to a mixing bowl or an airtight container. Store for 1-2 weeks at room temperature.
Delicious Toppings and Pairings
Elevate your Almond Butter Granola by adding fresh fruit like sliced bananas, berries, or diced apples. For extra crunch, sprinkle on some chia seeds, cacao nibs, or a handful of dark chocolate chips. Pair it with yogurt, milk, or a smoothie bowl for a satisfying breakfast or snack.
Storage Tips for Maximum Freshness
Store your granola in an airtight container at room temperature for up to 1-2 weeks. For longer storage, keep it in the fridge or freezer for up to a month. If it loses its crunch, simply reheat it in the oven at 300°F for 5-10 minutes to revive its texture.
Customize Your Granola
Swap out the almonds for pecans or walnuts, or use sunflower seeds for a nut-free version. Replace coconut chips with shredded coconut for a finer texture. If you prefer a sweeter granola, increase the honey to 1-2 tablespoons or add a drizzle of maple syrup after baking.
Quick Prep and Cleanup Tips
Use a silicone baking mat or parchment paper to make cleanup a breeze. Pre-measure your ingredients the night before to save time. If you’re short on time, skip the stovetop step and microwave the almond butter, coconut oil, and honey in 15-second intervals until smooth.
Common Questions Answered
Can I use rolled oats instead of quick oats? Yes, rolled oats work perfectly and add a chewier texture. Is there a substitute for coconut oil? Try melted butter or a neutral oil like avocado oil. Can I make this vegan? Absolutely! Just swap honey for maple syrup or agave nectar.
Almond Butter Granola
Ingredients
- 2 cups quick oats
- ½ cup chopped almonds
- ½ cup coconut chips
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup almond butter
- ¼ cup coconut oil
- 2 teaspoons honey
- ½ teaspoon vanilla
Instructions
- Preheat oven to 325 degrees.
- In a medium bowl, mix together oats, almonds, coconut chips, salt and cinnamon and set aside.
- In a saucepan over medium heat, mix together almond butter, coconut oil, and honey until smooth. Remove from heat and add vanilla.
- Pour almond butter mixture over dry ingredients, and stir until completely combined. Spread granola over a lightly greased baking sheet.
- Bake for 18-20 minutes (stirring once halfway through cooking), until coconut is toasted and granola starts to brown.
- Remove from oven and let cool.
- Transfer to a mixing bowl or storage container (will keep fresh for 1-2 weeks).