After you make this almond butter granola, it will surely be on repeat in your house. This gluten-free granola recipe is refined sugar-free, has no oil, and uses simple pantry ingredients.
Sprinkle this delicious homemade granola on yogurt bowls, or enjoy it with coconut milk for a healthy breakfast.
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A couple of months ago, I decided to stop purchasing store-bought organic granola. It’s so expensive, and even the healthiest of granolas still include extra unhealthy ingredients.
I used to make homemade granola all the time. But, I got lazy, and instead of baking a batch for the week, it was easier to grab a bag from the store.
Anyway, within 10 minutes of this granola recipe baking in the oven, I knew I could never go back to purchasing store-bought granola.
This almond butter granola is addicting. It’s honestly one of the best granolas I’ve made. Not to mention, my house smelled like a bakery.
My girls think it’s better than high sugar store-bought brands, which I think says a lot considering this granola recipe has no refined sugar, no oil, and is gluten-free.
It’s safe to say, we are obsessed with this almond butter granola recipe.
Reasons You’ll Love This Recipe
- Affordable – A 10-ounce bag of organic granola can range anywhere from $5 to $8. You can make homemade granola for a fraction of the cost, even using all organic ingredients.
- Easy to make – even the most novice cooks will feel like a high-class baker after making a pan of homemade granola.
- Delicious – Almond butter, maple syrup, cinnamon, and coconut sugar create flavors that’ll have you reaching for this granola all day.
- Meal prep – Make a batch of granola weekly to enjoy for breakfast and snacks. I’ll give more meal prep tips below.
Rolled oats – Do not use steel cut oats or instant oats in granola recipes. Rolled oats, also called old-fashioned oats, have the best texture for homemade granola.
My two favorite brands are Bob’s Red Mill and the Thrive Market brand.
Almond butter – I use organic almond butter. My favorite brands are Justine’s, Barney, and Thrive Market brand.
I prefer to use plain, but any flavor of almond butter will work in this recipe. Keep in mind, if you use a flavor almond butter, the granola’s taste will change.
Sliced almonds – Chopped or whole almonds both work in the recipe. I like using sliced almonds because they distribute evenly throughout the granola providing almonds in every bite.
Pure maple syrup – Do not use pancake syrup or other imitation maple syrups. These include high fructose corn syrup, artificial colors and flavors, and lots of additives.
To keep this recipe clean, I use organic pure maple syrup.
Coconut Palm sugar – This is my favorite ingredient to add for additional sweetness without adding extra refined sugars. It also helps the oats stick together, forming those clusters we all love.
Coconut Palm Sugar is in the baking section, or natural food section, in all major supermarkets.
If you don’t have coconut palm sugar then brown sugar can be used.
Cinnamon and salt – Both spices bring out the sweetness and other flavors of the granola.
Pure vanilla extract – this adds another layer of flavor to this homemade granola.
Store-bought granola brands have come a long way. Many include all organic ingredients, and you can enjoy some that are gluten-free, paleo, Whole-30, or other special diets.
However, those healthier granolas come at a price.
So, if you want a healthier granola without breaking the bank, making it homemade is the best choice.
Baking granola homemade allows you to control the ingredients. You can use all organic, reduce the amount of sweetener, or add in superfoods – it’s all up to you.
Adding fat to a granola recipe keeps the oats from drying out. However, In recipes that include nut butters, there’s plenty of fat, so extra oil isn’t necessary.
If you reduce the almond butter and want to add extra fat to this recipe, I recommend ¼ cup of coconut oil or avocado oil.
To get clusters in homemade granola, you need to only stir it once during the baking process.
Stirring the granola too many times will break up the granola and prevent it from sticking together.
It’s also essential to let the granola sit on the pan to cool after it’s done cooking.
Once the granola cools, it will break into the delicious granola clusters we all love.
Remember that low sugar or low-fat homemade granola won’t stick together and form clusters like recipes that include fat and sugar.
Add or reduce the amount of sweetener. I think the coconut palm sugar gives the granola a delicious sweet flavor, but you can leave it out. You can also reduce the amount of maple syrup.
If you reduce the maple syrup, you’ll need to either increase the almond butter or add oil to keep the liquid amounts the same.
I like the granola formula 1 cup liquid (includes nut butters) to 3 cups of rolled oats.
If you add in extras, you might need to increase the amount of liquid until the oats are wet.
Add in superfoods. Granola is a great way to sneak in superfoods. Chia seeds, hemp hearts, flaxseeds all work great in this granola recipe.
I recommend two tablespoons – ¼ cup, depending on the superfood.
Get creative with other stir-ins. I love the simplicity of this almond butter granola recipe but if you want to get creative, then have fun with other ingredients.
For example, you can add chocolate chips after the granola cooks or stir in shredded coconut before putting it in the oven.
Play around with the spices – Cinnamon, nutmeg, pumpkin pie spice, apple pie spice all work in this recipe. Depending on the spice, the amount might need to be adjusted.
Let the granola sit on the baking sheet after it cooks. The granola will be soft after you take it out of the oven. Giving it up to an hour to cool before you break it up.
This gives the granola time to harden up and form into clusters.
Cook low and slow. In my experience, the best temperature to cook homemade granola is 325 degrees. At this temperature, the granola cooks evenly without accidentally burning.
It’s still important to keep an eye on the granola when it cooks because everyone’s oven is different.
Once it starts to get a golden brown color and smells toasted, it’s ready to take out the oven.
How to Eat Almond Butter Granola
This granola is delicious on everything! Our favorite ways to eat almond butter granola is:
- Sprinkle on yogurt bowls or smoothie bowls.
- Put in a bowl with milk and enjoy as a cereal.
- Sprinkle on a banana with peanut butter.
- Add some to steel-cut oats.
- By the handful as a snack.
How to Make Almond Butter Granola
Preheat the oven to 325 degrees.
In a large bowl, mix the rolled oats, cinnamon, coconut palm sugar, almonds, and salt. Set the dry ingredients aside.
There are two methods for mixing the wet ingredients. The most important thing is that the wet mixture needs to be smooth enough to easily blend with the dry ingredients.
The first method is to melt the almond butter in the microwave and then whisk in the maple syrup and vanilla extract.
I set the microwave for 30-second increments until the almond butter melts.
The second method is to melt the almond butter in a small saucepan on low, and then, after it’s melted, whisk in the maple syrup and vanilla extract.
Pour the almond butter mixture into the oats and mix until the oats and wet are combined. The oats should be wet but not soupy.
If the oats seem too wet, add extra oats, a couple of tablespoons at a time.
Or if the oats seem dry, then add 1-2 tablespoons of extra maple syrup.
Coat a baking sheet with cooking spray. Spread the oats into an even layer on the baking sheet. You can also use parchment paper to keep the granola from sticking to the pan.
Cook for 40 – 45 minutes, stirring once halfway through the cooking time. The oats should be golden brown and smell toasty.
Every oven is different, so around 35 minutes, I recommend keeping an eye on the oats because they can burn quickly.
Remove the granola from the oven and cool it on the pan, about 35- 60 minutes. It’s essential to stay patient and let the granola cool on the pan, as this is the best way to get granola clusters.
After the granola cools, break into clusters and store in an airtight container on the counter at room temperature.
How to Store Almond Butter Granola
For the week
After the almond butter granola cools, place it into an airtight container. I use 32-ounce mason jars.
The granola will stay fresh for up to 1 month stored in an airtight container at room temperature.
A tip for putting the granola into a mason jar without making a mess is to place the mason jar on the baking sheet. Then, using a spatula, scoop up the granola and pour it into the mason jar.
How to freeze
To freeze, place the almond butter granola into airtight containers or bags and freeze for up to 3 months.
Let the frozen granola sit on the counter until brought to room temperature before using.
I recommend freezing into weekly portions. This way, you can take a bag out of the freezer to thaw and use for snacks and breakfast for the week.
Almond Butter Granola
- 3 cups rolled oats
- 1 teaspoon ground cinnamon
- 1 cup sliced almonds
- 1/4 cup coconut palm sugar can substitute dark brown sugar
- 1/2 teaspoon salt
- 1/2 cup almond butter
- 1/2 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- Preheat the oven to 325 degrees.
- In a large bowl, mix the rolled oats, cinnamon, almonds, coconut palm sugar, and salt. Set the dry ingredients aside.
- Melt the almond butter. This can be done in the microwave or on the stovetop. In the microwave, place the almond butter into a medium-sized microwave-safe bowl and heat on high in 30-second increments until it's smooth and melted. Or heat the almond butter in a small saucepan over low heat until smooth and melted.
- In the bowl or saucepan, whisk the maple syrup and vanilla extract into the melted almond butter.
- Pour the almond butter mixture into the bowl with the oats and stir until the oats are coated with the wet ingredients. The oats should be wet but not soupy. If the oats seem too wet then add 1-2 tablespoons of rolled oats. If the oats seem too dry then add 1-2 tablespoons of pure maple syrup.
- Coat a baking sheet with cooking spray. Spread the oats into an even layer on the baking sheet. You can also use parchment paper to keep the granola from sticking to the pan.
- Cook for 40 – 45 minutes, stirring once halfway through the cooking time. The oats should be golden brown and smell toasty. Every oven is different, so around 35 minutes, I recommend keeping an eye on the oats because they can burn quickly.
- Remove the granola from the oven and cool it on the pan, about 35- 60 minutes. It’s essential to stay patient and let the granola cool on the pan, this is the best way to get granola clusters.
- After the granola cools, break into clusters and store in an airtight container on the counter at room temperature.
How to Store Almond Butter Granola
For the weekAfter the almond butter granola cools, place it into an airtight container. I use 32-ounce mason jars. The granola will stay fresh for up to 1 month stored in an airtight container at room temperature. A tip for putting the granola into a mason jar without making a mess is to place the mason jar on the baking sheet. Then, using a spatula, scoop up the granola and pour it into the mason jar.
How to freezeTo freeze, place the almond butter granola into airtight containers or bags and freeze for up to 3 months. Let the frozen granola sit on the counter until brought to room temperature before using. I recommend freezing into weekly portions. This way, you can take a bag
Other healthy granola recipes
Have you tried this almond butter granola recipe? If so, I’d love for you to rate this recipe and leave a comment below. We all learn from each other’s experiences. Also, it would be awesome if you could share a picture on Instagram and tag it #organizeyourselfskinny. I can’t wait to see it!