Chunky Almond Butter Granola
Made in one-bowl with simple pantry ingredients, each serving of this oil-free granola packs 7 grams of protein! (vegan + gluten-free)
Can I let you in on a little secret? You don’t need oil to make granola.
You can have big, crunchy clusters without any oil…AT ALL.
I know, it’s mind-blowing.
The benefit of skipping oil in granola is that you get more protein and fiber per bite. Because you know if there’s a way to sneak more nutrition into a recipe, I’m gonna do it.
Almond Butter Granola Ingredients
- Almond Butter– The beauty of this recipe is that it is completely customizable. You can use peanut butter, cashew butter, sunflower seed butter or even tahini. Just make sure your nut or seed butter is just ground nuts/seeds and salt.
- Pure Maple Syrup– Maple syrup adds natural sweetness and moisture to the granola. Honey would be a potential substitute but the texture will be a bit stickier so just keep that in mind.
- Vanilla Extract– Technically optional but vanilla makes everything taste better, in my opinion.
- Rolled Oats– Oatmeal makes up the bulk of the granola so I can’t really recommend any substitutes here.
- Pumpkin Seeds– I like adding pumpkin seeds for their fantastic nutritional profile but you can use chopped almonds, sunflower seeds, or really any nut or seed you fancy.
- Hemp Seeds– Same for the hemp seeds. I like the protein and healthy fat content of hemp seeds but you can switch it up, if you please.
- Ground Flaxseed– Using ground flaxseed helps everything stick together for even bigger clusters. YES PLEASE.
- Cinnamon & Salt– Just a bit of ground cinnamon adds a subtle spice while salt balances out the sweet. Perfection!
How to Make Almond Butter Granola
- Stir together almond butter and pure maple syrup in a large bowl.
- Add the oats, pumpkin seeds, hemp seeds, ground flax, cinnamon and salt. Stir until everything is evenly coated.
- Spread on a lined baking sheet, pressing the mixture down in a large rectangle.
- Bake for 30 minutes.
- Allow to cool completely.
- Break into clusters and crunch away! :)
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Chunky Almond Butter Granola
10 servings
Made in one-bowl with simple pantry ingredients, each serving of this granola packs 7 grams of protein! (vegan + gluten-free)
Ingredients
- ½ cup almond butter, without added oils; see notes for possible substitutions
- ¼ cup pure maple syrup
- 1 teaspoon vanilla extract
- 2 cups rolled oats
- ¼ cup pumpkin seeds
- ¼ cup hemp seeds
- 2 tablespoons ground flaxseed
- ½ teaspoon ground cinnamon
- ¼-½ teaspoon fine sea salt, depending on your preferences
Instructions
- Preheat the oven to 300°F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, stir together ½ cup almond butter and ¼ cup maple syrup until well combined.
- To the bowl, add 2 cups rolled oats, ¼ cup pumpkin seeds, ¼ cup hemp seeds, 2 tablespoons ground flaxseed, 1 teaspoon ground cinnamon and ¼-½ teaspoon salt. Fold together until everything is evenly coated.
- Transfer to the mixture to the lined baking sheet. Using a spatula, press the mixture down and out to form a large rectangle. You want to keep everything pressed together as this iwill help make big clusters.
- Bake in the oven for 30 minutes, gently flipping large sections of the granola halfway through baking. Allow to cool completely before breaking apart into clusters.
- Leftovers can be stored in an airtight container for up to 1 week.
Notes
Nutrition Facts are an estimate and may vary depending on specific ingredients you choose.
Calories: 207kcal, Carbohydrates: 20g, Protein: 7g, Fat: 12g, Saturated Fat: 1g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 5g, Trans Fat: 0.001g, Sodium: 61mg, Potassium: 196mg, Fiber: 4g, Sugar: 6g, Vitamin A: 27IU, Vitamin C: 0.04mg, Calcium: 73mg, Iron: 2mg
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