Recipe: Almond Butter Granola

Recipe: Almond Butter Granola

Kelli Foster
Apr 12, 2017
(Image credit: Maria Siriano)

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.

(Image credit: Maria Siriano)

Almond Butter Granola

Makes 6 cups

  • 3 cups

    old-fashioned rolled oats

  • 1 cup

    sliced almonds

  • 1/2 teaspoon

    ground cinnamon

  • 1/4 teaspoon

    kosher salt

  • 1/2 cup

    smooth almond butter

  • 1/3 cup

    maple syrup

  • 1/4 cup

    coconut oil

  • 1 teaspoon

    vanilla extract

  • 1 cup

    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.

Recipe Notes

Storage: Store in an airtight container at room temperature for up to 1 week.

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