• Skip to primary navigation
  • Skip to main content
  • All Recipes
  • About
Occasionally Eggs

Occasionally Eggs

Healthy Vegetarian Recipes for Every Season

  • Cookbook
  • Contact
Breakfast

Almond Butter Granola

August 17, 2021 by Alexandra Daum
Vegan and gluten free almond butter granola makes a great breakfast staple. Lightly sweetened and full of high protein oats and almonds.
Jump to Recipe
Front angle view of a bowl of granola with strawberries, tea in background and flowers around.

An easy vegan and GF one-bowl almond butter granola, this is a pretty basic recipe that goes with just about everything. With almond butter and chopped almonds, it’s pleasantly nutty, but not overwhelmingly.

I often forget how much we love having granola in the house – it’s a lifesaver on busy days. A great breakfast, snack, or before-bed-treat, and I find this almond version especially filling. If you love it too but aren’t so fond of really sweet store bought granola, give this recipe a try.

Ingredients

  • Rolled Oats: quick cook oats don’t work as well here. Make sure the oats are certified GF if for celiac.
  • Almonds: chopped, slivered, or sliced.
  • Arrowroot Flour: this is the main binding agent.
  • Chia: for clumping and a better texture.
  • Salt: the amount listed is based on unsalted almond butter. If yours contains salt, reduce by half.
  • Maple Syrup: or honey, if it doesn’t need to be fully vegan.
  • Coconut Oil: there is no sub for this recipe – coconut oil solidifying at room temp is what helps the granola clump properly.
  • Almond Butter: the runnier, the better! Don’t use the last dry bit in the bottom of the jar.
  • Vanilla: not adding extra spices really allows for the almond flavour to come through, but you could use cinnamon, nutmeg, or a spice blend that you like.
Almond butter granola ingredients.

How-To

  • Dry ingredients added to a mixing bowl.
    Mix the dry ingredients.
  • Wet ingredients added to the bowl with the mixed dry ingredients.
    Add the wet ingredients.
  • Granola mixture in the large bowl.
    Mix until fully combined.
  • Unbaked granola spread onto a large baking sheet.
    Spread onto a prepared baking sheet.
  • Granola immediately after baking, on the sheet.
    Bake until golden and cool before storing.

Notes and Substitutions

There are very few substitutions possible for this recipe, apart from those outlined in the ingredient list above. Honey for maple syrup, as always, and you can add to the granola as you like. Dried fruit and chocolate chips can be added after baking.

It’s important to cool the granola fully on the baking sheet before moving into a storage container. If you don’t care for clumps, then don’t worry about this – but it does help in keeping larger pieces to cool before lifting.

If your oven bakes very evenly, you probably won’t need to turn the pan halfway through baking. Otherwise a quick turn will help a lot for a nicely browned granola.

More Great Granola Recipes

Grain Free Granola
Olive Oil Granola
Cinnamon Hazelnut Granola
Orange Tahini Granola
Maple Hemp Granola

More Almond Butter Recipes

Almond Chocolate Chunk Cookies
Chocolate Raspberry Protein Shake
Apple Crumble Cake
Almond Rye Chocolate Chip Cookies
Trail Mix Cookies

Let’s connect! For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email. If you make this recipe, I’d love to see! Tag your instagram versions with @occasionallyeggs.

Yield: 12

Almond Butter Granola

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
No ratings yet

Ingredients

Metric – American
  • 250 grams rolled oats
  • 100 grams chopped or slivered almonds
  • 2 tablespoons chia seeds
  • 2 teaspoons arrowroot powder
  • ½ teaspoon sea salt
  • 80 grams maple syrup
  • 60 grams almond butter
  • 3 tablespoons coconut oil softened or melted
  • 1 teaspoon pure vanilla extract

Instructions

  • Preheat the oven to 160°C (320°F) and line a large baking sheet with parchment paper.
  • Combine the oats, almonds, chia, arrowroot powder, and salt in a large bowl.
  • Add the maple syrup, almond butter, coconut oil, and vanilla to the bowl. Mix very well using a spatula or wooden spoon.
  • Spread evenly onto the prepared baking sheet and bake for 20-25 minutes, stirring or turning the sheet at the halfway mark if your oven bakes unevenly.
  • Cool fully before removing from the sheet and transferring to a jar or container. The granola will keep for a couple of weeks in a sealed container at room temperature.

Notes

• Honey can be substituted for the maple syrup, but will make a sweeter granola.

Nutrition

Serving: 1/2 cup Calories: 218kcal Carbohydrates: 22g Protein: 6g Fat: 12g Saturated Fat: 4g Polyunsaturated Fat: 8g Sodium: 91mg Fiber: 4g Sugar: 5g
© Alexandra Daum
Course: Breakfast
Cuisine: American
Print

This post was first shared in December 2014. It has been updated with improvements to the recipe as of July 2021.

More Breakfast:

A shallow bowl of granola with orange slices and oat milk.Tahini Granola with Orange
Jars of chia pudding with rhubarb compote.Rhubarb Chia Pudding
Lemon pancakes on a plate with roses and citrus fruits around.Lemon Pancakes
Grain free granola with dried cranberries in a jar, front view.Grain Free Granola

Previous Post: « Vegan Cucumber Salad with Garden Herbs
Next Post: Gluten Free Ice Cream Sandwiches »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

About Alexandra
Recipes
FAQ
Contact
Work With Me
Site Credits

STAY IN CONTACT
get weekly updates, exclusive recipes, and more

   

Get the cookbook

© 2022 Occasionally Eggs | Images and text may not be used without permission | Privacy Policy