This perfectly crunchy VEGAN almond butter granola has a deep nutty flavor, sweetness from maple syrup, and a crunch that makes this a perfectly filling breakfast to get you through the day.
Overwhelmed at the thought of making your own granola? Stay with me. I promise it will be one of the easiest things you’ve ever baked. Tired of reading long ingredient lists of store-bought cereals? When you make you’re own, you know exactly what goes in it, AND you get to choose how much sugar and fats are going into YOUR body.
This vegan almond butter granola was inspired by Trader Joe’s almond butter granola. BUT, since I live about 4 hours’ drive from the nearest Trader Joe’s, I’m forced to make my own. And, thankfully, I must say that this recipe tastes better to me than the store-bought stuff now.
How to Make Your Own Almond Butter Granola
1. The first step is easy–preheat your oven to 300 degrees Fahrenheit. Then, combine all of your dry ingredients in a large mixing bowl:
- Oats (I like quick oats for this recipe, but rolled oats would work just fine as well.)
- Sliced almonds (If you only have whole almonds, just give them a rough chop, and use them.)
- Flax meal
2. Now add your wet ingredients:
- almond butter
- maple syrup
- oil (I used safflower oil, but any neutral oil like melted coconut oil, canola oil, or even vegetable oil would work just fine.)
3. Stir it all together until your oats and almonds are fairly evenly coated with almond butter and maple syrup.
4. Spread your granola out on 2 parchment lined baking sheets, and bake at 300 degrees Fahrenheit for about 32-36 minutes, alternating the upper and lower oven racks at the halfway point (after about 16 minutes of baking).
This is the time to really watch your granola carefully. After it has been baking for about 30 minutes, keep a verrry close eye on the edges of your granola. As soon, as the edges of your granola start to turn a slightly more brown color than the rest, it’s time to take it out of the oven.
5. Allow your granola to cool completely before stirring it or storing it after baking. This time allows the chunks to solidify, so they don’t break apart when you stir them. Store this granola in an airtight container at room temperature for up to 2 weeks.
How to Adapt this Recipe
- If you’re wanting to make this recipe gluten-free, just make sure to use gluten-free oats, and you’ll be good to go.
- Thinking 2/3 cup of maple syrup will make this granola too sweet for your liking? Go ahead and cut back on the maple syrup to your preference, but be aware that you may need to add a few tablespoons of water to make the consistency wet enough to maintain a crunchy texture.
- Don’t have any almond butter? Almost any nut butter would work well in this recipe. (It will, however, have a different resulting flavor.) I’d recommend trying peanut butter or cashew butter first.
How To Use Granola
Looking for ways to eat granola? Here’s some ideas:
- Serve almond butter granola with vegan yogurt (store-bought or homemade) and fruit.
- Layer granola in a clear glass with vegan yogurt or a smoothie, and fruit to form a beautiful breakfast parfait.
- Fill a sandwich bag with granola, and take it to work or school for a tasty and filling snack on the go.
Looking for More Vegan Breakfast Ideas?
Here’s a few more great breakfast ideas to get you started:
- Vegan Blueberry Pancakes (This is the best recipe ever!)
- Fluffy Vegan Biscuits
- Perfect Vegan Sausage Gravy
- Fluffy Whole Wheat Vegan Banana Pancakes (Also the best recipe ever.)
- Vegan Tofu Scramble
Did you try this recipe?
Don’t forget to leave a comment and let us know how it went! Want to show me what you made? Snap a picture of the finished product and tag @veganyumminess on Instagram so I can comment on your image. We love seeing your creations. Follow me on Instagram, Pinterest, and Facebook to stay in touch.
Vegan Almond Butter Granola
- large mixing bowl
- 2 rimmed cookie sheets
- 4 cups quick oats (Rolled oats also work just fine.)
- 1 cup sliced almonds (raw, or roughly chop whole almonds)
- 1/4 cup flax meal
- 1/2 teaspoon salt
- 1/2 cup almond butter
- 2/3 cup maple syrup (or less)
- 1/4 cup oil (safflower, canola, vegetable, or melted coconut)
- 1/4 teaspoon almond extract (optional)
- Preheat your oven to 300 degree Fahrenheit.
- In a large mixing bowl, combine quick oats, sliced almonds, flax meal, and salt.
- To the large mixing bowl, add almond butter, maple syrup, oil, and almond extract.
- Gently mix everything together until oats and almonds are coated with almond butter and maple syrup. It's okay to leave a few little chunks of almond butter, as turn into perfect gems of joy after it's all baked.
- Line 2 baking sheets with parchment paper (or use a silicon baking liner), and evenly divide granola mixtre between the 2 baking sheets, spreading the mixure all the way to the edges (if rimmed).
- Bake granola at 300 degrees Fahrenheit for 32-35 minutes, stopping at the halfway point to give granola a rough stir and switch the baking sheets between the top and bottom oven racks (if needed). Once you've reached 30 minutes or so, check your granola every 1-2 minutes. As SOON as the edges of the granola start turning slightly brown, it's done baking.
- Allow granola to cool completely before stirring and storing it.
- Store granola in an airtight container at room temperature for up to 2 weeks.