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Jar of almond butter maple granola sitting on a white-clothed table, squared image

Homemade Almond Butter Granola with Maple

Inspired by Purely Elizabeth's nut butter granola, this homemade version is deliciously moreish being a little salty and a little sweet. 
5 from 3 votes
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Course: Breakfast
Cuisine: Vegan
Prep Time: 7 minutes
Cook Time: 45 minutes
Total Time: 52 minutes
Servings: 10 servings
Calories: 398kcal
Author: Amanda Logan


  • cup almond butter
  • cup maple syrup
  • ¼ cup coconut oil
  • 2 cups rolled oats gluten-free if required
  • 1 cup buckwheat groats raw
  • ½ cup shredded coconut
  • 1 cup pecans chopped
  • ½ cup sunflower seeds
  • 2 tablespoon chia seeds
  • 1 teaspoon cinnamon
  • ½ teaspoon sea salt
  • 2 tablespoon 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. 


Calories: 398kcal | Carbohydrates: 40g | Protein: 8g | Fat: 24g | Saturated Fat: 7g | Sodium: 131mg | Potassium: 332mg | Fiber: 6g | Sugar: 11g | Vitamin A: 5IU | Vitamin C: 0.2mg | Calcium: 82mg | Iron: 2.3mg
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