Last updated on December 10th, 2019 at 10:03 pm
I suck at breakfast. Well, I don’t suck at cooking breakfast – have you tried my vegan spiced apple pecan pinwheels? – I just don’t eat it. My morning ritual consists of making a jar of vegan iced coffee as big as my head and carrying it around with me like a blankie for the next hour. I know this is not a good ritual but it has been mine for many years and it is hard to let go. I also run every day so it’s not all bleak.
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 a little streamlining and tweaking this awesome homemade almond butter maple granola is a fixture on our breakfast scene.
MAKING YOUR OWN GRANOLA IS CHEAPER
The husband eats it every morning with yoghurt and fruit and I love making the stuff, I just can’t commit to breakfast every day. But the fantastic thing for us non-breakfast-types is you can pop your granola in a baggy or container and take it with you.
Granola is the perfect portable snack and while some are put off by the cost of buying the ingredients to make your own granola, it’s actually cheaper. I did the math while whipping up my wonderfully chunky sesame granola.
To keep the cost of my homemade granola down I have a tried and true base that, while still good for you, won’t break the bank.
Coconut oil and
Sometimes nuts, sometimes not.
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.
Buckwheat is one of my favourite things to cook with being incredibly cheap, easy to prepare and loaded with good stuff. I usually activate buckwheat – you can read why in this Smoky Eggplant Buckwheat Bowl post- by soaking the groats in a little water and apple cider vinegar overnight but for granola I don’t. Buckwheat adds awesome crunch and texture.
THIS ALMOND BUTTER MAPLE GRANOLA HAS LESS INGREDIENTS
While I can’t see a time when I will leap out of bed to a hearty breakfast each morning, I am quietly becoming a very big fan of this homemade almond butter maple granola. I find myself with my hand in the granola jar throughout the day pinching a little more. I eat it by the handful, sprinkled over coconut yoghurt and I’ve even sprinkled it on my peanut butter smeared apple slices snack. Don’t judge.
It’s delicious. With a lot less ingredients than the original store-bought version, this nut buttery granola is the perfect balance of sweet and salty at half the price to make. And it goes perfectly with a coffee as big as your head. Enjoy.
Homemade Almond Butter Maple Granola
- 1/3 cup almond butter
- 1/3 cup maple syrup
- 1/4 cup coconut oil
- 2 cups rolled oats gluten-free if required
- 1 cup buckwheat groats raw
- 1/2 cup shredded coconut
- 1 cup pecans chopped
- 1/2 cup sunflower seeds
- 2 tbsp chia seeds
- 1 tsp cinnamon
- 1/2 tsp sea salt
- 2 tbsp raw sugar optional
- Pre-heat the oven to 170 degrees C (340 degrees F) and line a large baking tray with baking paper.
- Combine the almond butter, maple syrup and coconut oil in a small saucepan stirring over low heat until well combined.
- Add the oats, buckwheat, coconut, pecans, sunflower seeds, chia seeds, cinnamon and sea salt to a large mixing bowl.
- 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 40 minutes, turning the tray half-way through the cooking time.
- When the granola is golden, remove from the oven and sprinkle it with raw sugar. Leave to cool completely before transferring to an air-tight container.
- Store the granola in a cool-dry place for up to 2 weeks.
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