Go Back
+ servings
vegan almond butter granola garnished with raspberries in white bowl with white background
Print Recipe
5 from 1 vote

Vegan Almond Butter Granola

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.
Prep Time5 mins
Cook Time36 mins
cooling time10 mins
Course: Breakfast
Cuisine: American
Servings: 10
Calories: 407kcal


  • 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.


1. Watch your baking granola carefully after about the 30 minute mark in the oven. It can burn REALLY quickly. As soon as the edges of the granola are turning slightly more brown than the rest, it's time to pull it out of the oven.
2. If you think that 2/3 cup maple syrup will be too sweet for your taste, go ahead and cut back to 1/2 cup, and add just a few tablespoons of water to your mixture, so that the granola will hold together after baking.
2. This recipe works great as a cereal with milk, with yogurt in a parfait, or just to nibble on as a snack.
**This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases.


Calories: 407kcal | Carbohydrates: 43g | Protein: 11g | Fat: 23g | Saturated Fat: 2g | Sodium: 121mg | Potassium: 390mg | Fiber: 7g | Sugar: 15g | Calcium: 130mg | Iron: 3mg