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.
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! 🙂