Last updated on January 29th, 2023 at 10:31 am
A little sweet, a little salty, this homemade almond granola is simple to make and perfect for breakfast or an on-the-go snack. This is my twist on my favourite Purely Elizabeth granola, Maple Almond Butter.
This recipe was originally published on October 10, 2018 and reposted December 1, 2022 with process images, ingredient substitutions and an updated recipe.
I am not a breakfast person. Well, I love making breakfast- try my soft scrambled tofu - I just don't eat it. My morning ritual consists of making a jar of iced coffee as big as my head and carrying it around with me like a blankie for the next hour.
Recently however, granola is sneaking its way in to my mornings. It began on our trip to the States where I took to carrying a bag of Purely Elizabeth granola around and to be honest, I think I became a little hooked.
As soon as I arrived home I began playing with my own version of the company's nut butter granola and after several tries...bingo! A cheaper, simpler Purely Elizabeth nut butter copycat recipe.
Why We Love This Almond Granola
There are so many reasons to love this almond granola.
- It's cheaper. Who doesn't love that? While the initial outlay for homemade granola can add up, you get way more bang for your buck over store-bought options. I did the math while whipping up my wonderfully chunky sesame granola.
- It's based on a Purely Elizabeth granola recipe, so you know it's gonna be tasty
- It has less ingredients. With a lot less ingredients than the original store-bought version, this nut buttery granola is the perfect balance of sweet and salty without all the stuff.
- This granola can be made gluten-free
- It's the perfect portable snack and
- It's straight-up delicious.
Ingredients & Substitutions
To keep the cost of my homemade granola down, I have a tried and true base that, while still super tasty and full of good stuff, won't break the bank.
Almond butter. You can also use peanut butter or cashew butter, but I can't go past almond butter's caramely deliciousness. This is almond granola after all.
Rolled oats. Just regular old rolled oats. Nothing fancy to see here.
Buckwheat groats. Buckwheat is one of my favourite things to cook with - I even make a buckwheat risotto. Naturally gluten-free, buckwheat is a cheap wholefood (some call it a superfood) and adds awesome crunch and texture to our granola.
Sunflower seeds. Use raw, unsalted sunflower seeds. If you don't have sunflower seeds, you can use pumpkin seeds.
Coconut flakes. I like the texture of coconut flakes but you could replace them with shredded coconut. Desiccated coconut is too fine, but in a pinch you could use it.
Maple syrup. Maple is my favourite sticky sweetener but you could use agave or brown rice syrup - they will be sweeter though add sugar a spoon at a time and taste.
Sunflower oil. I pretty much always use sunflower oil for everything but you can also use any neutral flavoured oil like vegetable or grapeseed oil. I've made this granola with melted coconut oil too.
Sometimes nuts, sometimes not. This is entirely up to you, your taste and your budget. I have included a cup of almonds in this recipe but you could swap it out for sunflower or pumpkin seeds.
How to Make Almond Granola at Home
You'll find full instructions and measurements in the recipe card at the bottom of the post.
Making your own granola could not be easier.
Steps 1 & 2. Combine the dry ingredients in a large bowl.
Step 3. Whisk the almond butter, maple syrup and sunflower oil together in a bowl. If you are using coconut oil, whisk them in a saucepan over low heat until melted and well-combined.
Step 4. Stir the nut butter mixture into the dry ingredients and combine really well.
Steps 5 & 6. Spread the granola onto an oven tray lined with baking paper and bake in the oven for around 15 minutes at 170° C (340° F). Carefully remove the tray from the oven and gently stir the granola before popping it back in for another 15-20 minutes or until golden.
Note. When you remove the tray from the oven, the granola may not feel crunchy. Don't worry, it will crunch-up as it cools. No worries.
If you need a gluten-free version, simply substitute gluten-free oats, rice flakes or quinoa flakes for the rolled oats. Buckwheat is already gluten-free and I always add buckwheat.
Well, it is almond butter granola so it might be tricky. You could swap out nut butter for tahini and swap the almonds for seeds. It won't taste the same but it will be nut free.
This granola will keep in an airtight container in the pantry for up to two weeks.
Want more breakfast? Try these morning recipes.
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Almond Granola with Maple
- 2 cups rolled oats gluten-free if required
- 1 cup buckwheat groats raw
- ½ cup shredded coconut
- 1 cup almonds chopped, or pecans
- ½ cup sunflower seeds
- 2 tablespoon chia seeds
- 1 teaspoon cinnamon
- ¾ tsp sea salt
- 2-3 tablespoon raw sugar
- ⅓ cup almond butter
- ⅓ cup maple syrup
- 3 tablespoon sunflower oil
- Pre-heat the oven to 170° C (340° F) and line a large baking tray with baking paper.
- Add the oats, buckwheat, coconut, almonds, sunflower seeds, chia seeds, cinnamon and sea salt to a large mixing bowl.
- Whisk together the almond butter, maple syrup and sunflower oil in a bowl. If you are using coconut oil, whisk them together in a small saucepan over low heat on the stove until melted.
- Add the nut butter mixture to the dry ingredients and stir through to coat thoroughly.
- Spread the granola mixture evenly over the prepared baking tray and pop in the oven for around 15 minutes. Carefully remove the tray from the oven, stir the granola, and pop it back in for another 20-minutes or until golden. Note. When you remove the tray from the oven, the granola may not feel crunchy. Don't worry, it will crunch-up as it cools.
- Remove from the oven and leave it to cool completely before transferring to an air-tight container.
- Store the granola in a cool-dry place for up to 2 weeks.