Almond Butter Granola

Nutty, Crunchy Almond Granola

Almond granola is crunchy and oh-so-good with a classic flavor combo of almonds (a blend of almond butter and sliced almonds) and cherries! And it’s sweetened just with maple syrup. I am such a fan of gluten free granola, and rely on it for a staple breakfast option every day of the week. My chocolate granola definitely satisfies my sweet tooth, and I turn to maple brown sugar granola clusters to dress up everything from ice cream to a peanut butter and jelly smoothie.

But almond granola is one of my favorite ways to make granola, with plenty of chewy dried fruit, toasty oats, and nutty almonds to keep it interesting. Here’s why I love this recipe:

• So easy. Like most granola recipes, almond granola just needs a little stirring together and baking on low heat.
• Naturally sweetened. No processed sugar here! You’ll use maple syrup, which gives a warm and cozy feeling to the granola, or honey.
• Gluten free. All of the ingredients in this granola are gluten free! (See my post on Are Oats Gluten Free? for tips on buying gluten free oats.)
• Snackable! I love nibbling on a handful of granola for an afternoon snack, and of course, it’s just as good for breakfast with a big bowl of yogurt or milk. Don’t forget the fresh fruit!

What You’ll Need

I’ve outlined what you need for this easy homemade granola below. Make sure to scroll to the recipe card at the end of this post for the full ingredient amounts.

• Rolled Oats: Note that these are rolled oats (or old-fashioned oats) rather than instant oats. Use certified gluten free oats, if necessary.
• Sliced Almonds: You could use slivered almonds in a pinch.
• Almond Butter: All-natural or regular almond butter works fine.
• Maple Syrup: Swap honey for the maple syrup if needed, or try brown sugar.
• Vanilla: Use vanilla bean paste or good-quality vanilla extract.
• Salt: I use fine sea salt or table salt.
• Dried Fruit: I prefer dried cherries, and cranberries also work well.

Tips and Variation Ideas

• Line the pan. Use parchment paper or a silicone baking mat to line your baking sheet so that the granola doesn’t stick or burn.
• Use a large baking sheet. It’s important that the granola has enough room to spread out in an even layer so that it cooks properly. Feel free to use two baking sheets if you need more room to spread out the granola.
• Add fruit later. Always add the dried fruit after the granola has baked, otherwise it will get dried out and hard in the oven.
• Spice it up. I love adding a little warming spice like ground ginger, cinnamon, or cardamom to my granola.
• Toss in chocolate. If you want to give the granola a little chocolate kick, add 1 cup of chopped semisweet chocolate or chocolate chips to the cooled granola along with the dried fruit.

How to Store and Keep It Fresh

Transfer fully cooled granola to an airtight container such as a glass jar, plastic storage container, glass jars, or a sealable plastic bag. Store it at room temperature for up to 10 days. And while you can freeze granola, I tend to eat it up long before I need to freeze it! If you do freeze it, make sure to store it in a freezer-safe sealable bag with the air removed so that the granola doesn’t turn soggy when it’s defrosted.