Granola is one of those foods that’s definitely worth making at home. It requires minimal effort and can be made in huge batches, enough to last for weeks at a time! Plus, you can customize the flavor and ingredients if you make it yourself. Store-bought granola is often filled with refined sugar, unhealthy oils, and additives, but homemade granola is actually quite healthy. Made with whole grain oats and other wholesome ingredients, homemade granola is a much smarter option than most packaged cereals.
Before I went vegan, one of my favorite store-bought granolas was the Trader Joe’s almond butter granola. Unfortunately, that product contains honey, which I no longer consume. In addition, it’s packed with other refined sweeteners that aren’t great to consume on a daily basis. If I’m going to eat refined sugar, I prefer to have it in a cookie or some ice cream. I’m not looking to add on to my sugar intake with granola, something that’s supposed to be healthy!
Since I don’t buy the granola from Trader Joe’s anymore, I set out to make my own version of almond butter granola. I actually used the raw creamy almond butter from Trader Joe’s, which has very similar packaging to the granola. I figured it would make it taste closer to the actual thing! By swapping out the honey and other sweeteners for maple syrup, I was able to keep this recipe free of refined sugar, plus it resulted in a tasty maple almond flavor. Maple almond butter granola is a huge hit in my household!
Healthy Maple Almond Butter Granola
This maple almond butter granola is vegan and gluten-free, making it the perfect healthy breakfast or snack. Try it with some almond milk and berries for an easy morning meal!
- 3 cups rolled oats gluten free if needed
- 1 cup almonds chopped
- 1/4 cup sunflower seeds
- 1/4 cup pepitas
- 2 tbsp almond flour
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp sea salt
- 1/3 cup creamy natural almond butter
- 1/2 cup pure maple syrup
- 6 tbsp coconut oil melted
- 1 tsp pure vanilla extract
Preheat oven to 325°F. Line a large baking sheet with parchment paper and set aside.
In a large mixing bowl, combine oats, almonds, sunflower seeds, pepitas, almond flour, cinnamon, nutmeg, and sea salt. Stir to combine.
In a microwave safe bowl, heat the almond butter, maple syrup, coconut oil, and vanilla on high for 30-45 seconds. Remove from microwave and stir well.
Pour the almond butter mixture into the dry ingredients and stir until oats are evenly coated.
Spread granola in an even layer on the prepared baking sheet and bake in preheated oven for 25-30 minutes or until golden brown, stirring once halfway through. Remove from oven and allow to cool on baking sheet.
Transfer to an airtight container and store at room temperature for up to one month.