This granola is a favorite in my house, both spooned over yogurt at breakfast and just snacked on all day long. Sticky almond butter and maple syrup are a delicious magnetic force that pull the oats and sliced almonds into the sweet, jagged clusters that answer the call of my crunchy granola cravings.
Less Stirring Equals More Clusters
This is the goldilocks of granola recipes: It's not too clustery, and not too loose. Instead it's subtly sweet and nutty, with just the right amount of small, crunchy clusters.
The almond butter, maple syrup, and coconut oil act as a binder to glue the oats and nuts together, but just as important is the reward that comes from ignoring your instincts to repeatedly stir the granola during cooking. Stir just once, then let it be. In return the mess of ingredients on the baking sheet slowly cook together into irresistible clusters.
Almond Butter Granola
Makes 6 cups
old-fashioned rolled oats
smooth almond butter
dried tart cherries
Arrange a rack in the middle of the oven and heat to 300°F. Line a rimmed baking sheet with parchment paper; set aside.
Place the oats, almonds, cinnamon, and salt in a large bowl and stir to combine; set aside.
Place the almond butter, maple syrup, and coconut oil in a small saucepan over low-medium heat. Stir constantly until smooth and blended together, about 2 minutes. Remove from the heat and stir in the vanilla.
Pour the almond butter mixture over the oat mixture and stir until the oats are fully coated. Transfer to the prepared baking sheet and spread into an even layer.
Bake until golden-brown and starting to crisp, 40 to 45 minutes total, stirring once about halfway through. Remove from the oven and let cool completely on the baking sheet. Transfer to a clean, dry bowl, break into clusters and add the cherries.
Storage: Store in an airtight container at room temperature for up to 1 week.