This crunchy almond butter granola has potential to become your new favorite granola. It consists of only a few, uncomplicated ingredients and is incredibly good and quickly made.
It’s a delicious topping on yoghurt, smoothie bowls, vanilla ice cream or simply on its own a yummy good mood snack.
One thing I bake on a regular basis is granola
And this is why I love it so much
- It only takes a few minutes from scratch.
- I can decide what kind of sugar and how much of it goes into the granola. Store bought ones contain often a lot of refined sugar.
- It brings a VARIATY into my breakfast routine. Sometimes there is a crunchy chocolate granola at home, another time a cranberry almond granola and then again this crunchy almond butter granola. Ohhh, especially now in late summer I can highly recommend my caramelized pear granola!
- The whole kitchen is filled with a scent of caramel, cinnamon and cardamom.
The smell of it is a real highlight. The entire room is filled with this wonderful scent of freshly baked muesli.
I could almost say that this is already reason enough to make this recipe. But GUYSSS. The taste of it…and the CRUNCH. Drooling…
I LOVE IT.
This almond butter granola is not only delicious, but also the consistency is unbeatable. It is SO crunchy!
I like to keep the almonds in one piece and not chop them up. So, in addition to the oat clusters, a second, larger dimension of crunch comes into the granola.
Here’s how this granola becomes SUPER crrrrunchy:
- Don’t stir it during baking, so the mass stays whole and all ingredients connect.
- The quantity of ingredients is exactly matched so that the granola gets this crunchy consistency. Do not use less coconut oil, almond butter or maple syrup.
- Grind about 1/3 of the rolled oats in a mixer to get a flour-ish consistency. This helps the dry and liquid ingredients to stick together better.
- Bake until the surface is slightly golden. However, it should not get too brown, otherwise it may taste burnt.
- The probably most IMPORTANT thing: allow the almond butter granola to cool completely after baking. Fresh from the oven it is still a little soft. As soon as it has cooled, it gets the typical crunch and you can brake it into clusters.
Happy baking!
Do you have a particular granola recipe you want to see here on Flowers in the Salad? More chocolate? Apple sauce? Vanilla? Let me know. I can’t wait to hear / read from you! 🙂
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
800 g
|
- 4 cups rolled oats
- 1/3 cup coconut oil melted
- 1/3 cup maple syrup
- 1 cup almonds
- 1/3 cup almond butter
- 1 tsp cinnamon
- 1/2 tsp cardamom
- 1/4 tsp salt
Ingredients
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- Preheat oven to 170°C / 340°F. Melt coconut oil over a water bath or pour into a heat-resistant container and place in the preheated oven until liquid. Grind about 1/3 of the oats to a consistency of a coarse sand.
- Mix oats, cinnamon, cardamom, almonds and salt in a large bowl. Add the remaining ingredients and mix well with a spatula.
- Spread the mixture on a baking tray lined with baking paper and press down lightly. Bake for about 25 minutes until the granola is slightly golden brown.
- Allow to cool completely on the baking tray. Break into clusters once it's completely cooled. As long as the granola is warm, it is slightly soft and crumbles apart. When it has cooled down, the beautiful, large clusters are formed.
- Pour into a container with a lid and store in a dark, cool place. Use within two weeks.