Almond Butter Granola
This is one of the easiest granola recipes I have tried. You only need one bowl and it is actually the first time my granola has come out with those huge chunky clusters. I have always tried making chunky granola but failed. Non chunky granola is fine too but its nice to know I now have a recipe to turn to for chunkiness when I feel like it. This is not technically my recipe, it is adapted from a recipe I found on the “Justins” website, which I believe is an american nut butter company. They do not give credit to the actual person who came up with the recipe, so I do not know who to give credit to either. I of course added my own little spin on the recipe as well so I thought it would be worth publishing on my blog.
I have not had granola in my house for a little bit. I usually make huge batches that last in my fridge for a while, but since I have started this blog and am always experimenting with different things, I just don’t seem to have the time for making granola any more. I have really been feeling a void without it. I have had a few companies send me some of their granola which was a bit of a life saver for a while, but that finished up quickly too ! So happy to have granola on my hands again, I am hoping this batch will last me a little while.
I used Mayvers almond and chia spread for this recipe but any straight unsweetened almond butter will work fine. In the last couple of photos I created a granola parfait using my home made tofu vanilla yogurt and berries, you can find the recipe for the yoghurt here http://hazelandcacao.com/vegan-vanilla-custardyogurt/ or you can use any yogurt you like! The recipe is gluten free and refined sugar free. Enjoy!
|Almond Butter Granola|| |
- 3 cups rolled oats ( use gluten free if necessary)
- 3 TBSP coconut oil or grape-seed oil
- pinch salt
- 1 cup raw almonds
- ¾ cup Mayvers almond and chia spread ( or almond butter)
- 3 TBSP maple syrup
- 4 tsp cinnamon
- ½ cup goji berries ( optional)
- Preheat oven to 180 C
- Mix all ingredients except goji berries into a big bowl until evenly combined. You may need to use your hands to knead the almond butter through the rest of the mixture as it will be quite clumpy.
- Spread our evenly on a large baking tray lined with baking paper and bake for 15 minutes at 180 C flipping once half way through.
- Remove from oven and allow to cool slightly before adding a sprinkling of optional goji berries.
- Store in an air tight jar in the fridge or pantry. It will last quite a while in the fridge.