My mom has been making homemade granola for years. She makes a killer chocolate peanut butter granola from which this Almond Butter Granola is adapted. She used to send it to me in college care packages and whenever we go home there is always at least 1 gallon sized bag of it in the refrigerator 😉
Granola is one of those dangerous foods where you may very easily find yourself eating a whole jar without noticing. It has that nibble effect because each bite is different and there really aren’t any defined portions. So when you finish a whole jar you think “hmm… I probably shouldn’t have eaten all of that” instead of “wow, I can’t believe I just ate a dozen cookies”. You just had a few extra nibbles instead of 8 extra cookies so you don’t really feel guilty… until that inevitable stomachache hits and then you just feel bad.
So let this be my warning to you — store granola in small jars 🙂
Granola is an everyday, all-day type of food. There are no rules as to when you should eat it or how. It’s a completely acceptable breakfast, eaten with yogurt, fruit, on a smoothie, in a bowl with milk, or dry by the handful. After breakfast it can serve as a snack any time of day and is also makes a great dessert option. It’s super snackable!
The base of this Almond Butter Granola is old fashioned oats, almond butter, honey and coconut butter. The add-ins are whole almonds, chopped walnuts, pecan pieces, pumpkin seeds, shredded coconut, dried cranberries and dark chocolate chips. You can of course substitute any of the add-ins for something else or leave any out if you don’t care for them.
For the best results don’t add the coconut, cranberries or chocolate chips until about the last 5-10 minutes of bake time. If you add them at the beginning they will burn and give the whole batch a burnt taste.
- 6 cups rolled old fashioned oats
- 1.5 cups smooth almond butter
- ¼ cup honey
- ¼ cup melted coconut butter
- 1 cup whole almonds
- ½ cup chopped walnuts
- ½ cup pecan pieces
- ½ cup roasted pumpkin seeds
- 1 cup shredded coconut
- 1 cup dried cranberries
- 1 cup dark chocolate chips
- Pre-heat oven to 300°F
- Add oats to a large bowl
- In a medium sized bowl, mix together almond butter, honey and melted coconut butter
- Pour mixture over oats, toss to coat evenly
- Mix in almonds, walnuts, pecans and pumpkin seeds
- Line 2 large baking sheets with parchment paper
- Spread granola in a single layer filling both pans
- Bake for 40 minutes
- Remove from oven, return to large bowl
- *Add coconut, cranberries and chocolate chips, mix
- Return to oven and bake for 5-10 more minutes depending on how browned you like it
- Remove from oven, cool
- For lasting freshness store in the refrigerator
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