Easy Almond Butter Granola Recipe – Cinnamon Maple Oats

Last Updated on 2 months by Neha Deshmukh

Easy Almond Butter Granola Recipe – Cinnamon Maple Oats

Hey everyone! I’m so excited to share this granola recipe with you. It’s become a total staple in my house – seriously, I make a batch almost every week! It’s the perfect quick breakfast, a satisfying snack, or even a lovely topping for yogurt. Plus, the aroma while it’s baking? Heavenly! This cinnamon maple almond butter granola is ridiculously easy to make, and I promise, it’s way better than anything you can buy in the store.

Why You’ll Love This Recipe

This granola is a winner for so many reasons. It’s incredibly simple, requiring just a handful of ingredients and minimal effort. It’s also wonderfully customizable – feel free to throw in your favorite nuts, seeds, or dried fruits. But honestly, even just as it is, with that warm cinnamon-maple flavor and satisfying crunch, it’s pure perfection. And let’s be real, a homemade granola just feels good, doesn’t it?

Ingredients

Here’s what you’ll need to whip up a batch of this delicious granola:

• 2 cups rolled oats
• 1/4 cup almond butter
• 1/2 cup maple syrup
• 1/2 tsp cinnamon powder
• 1 tsp vanilla extract
• A pinch of salt

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Almond Butter – benefits & variations: Almond butter isn’t just delicious; it’s packed with healthy fats and protein! You can use smooth or crunchy almond butter – I personally love the little bits of crunch in the granola. If you’re not a fan of almond butter, cashew butter or even peanut butter work beautifully too.

Maple Syrup – grades & substitutes: I prefer using pure maple syrup for the best flavor, but you can use golden syrup as a substitute. The grade of maple syrup doesn’t matter too much for this recipe, but darker grades have a more robust flavor. About 240ml of maple syrup is perfect.

Rolled Oats – types & texture: Rolled oats (also known as old-fashioned oats) are the way to go here. Quick-cooking oats will result in a granola that’s a bit too fine, and steel-cut oats won’t soften enough during baking. Using about 150g of rolled oats will give you the perfect texture.

Step-By-Step Instructions

Alright, let’s get baking! It’s seriously easy.

1. First, preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper – this prevents sticking and makes cleanup a breeze.
2. In a saucepan, gently melt the almond butter and maple syrup over low heat. Stir constantly until it’s all smooth and combined. Then, stir in the vanilla extract and a pinch of salt. It smells amazing already, right?
3. Pour that lovely liquid mixture over the rolled oats in a large bowl. Now, this is the slightly messy part – toss everything really well to make sure every single oat is coated.
4. Spread the oat mixture onto the prepared baking sheet in an even layer. This helps it bake evenly.
5. Bake for 30 minutes, but here’s the key: stir the granola every 10 minutes. This ensures it gets golden brown and crunchy all over, not just in some spots.
6. Once it’s cooled completely, you can add any extras you like! I love adding a handful of chopped nuts or some dried cranberries. Store it in an airtight container, and try not to eat it all in one sitting (I usually fail at this part!).

Expert Tips

• Don’t skip the stirring! It’s crucial for even baking.
• Let the granola cool completely before adding mix-ins. Otherwise, they might get soggy.
• For extra-crispy granola, bake for a few extra minutes, keeping a close eye on it to prevent burning.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation: This recipe is already pretty close to vegan! Just make sure your maple syrup is 100% pure (some brands add honey).

Gluten-Free Adaptation: Using certified gluten-free rolled oats will make this granola perfect for those with gluten sensitivities.

Spice Level: My friend Sarah loves adding a tiny pinch of cayenne pepper for a little kick. It’s surprisingly good!

Nut-Free Adaptation: If you have a nut allergy, sunflower seed butter is a fantastic substitute for almond butter.

Serving Suggestions

This granola is so versatile! Here are a few of my favorite ways to enjoy it:

• With milk or yogurt and fresh fruit for breakfast.
• As a topping for smoothie bowls.
• Straight out of the jar as a snack (guilty!).
• Sprinkled over ice cream for a crunchy treat.

Storage Instructions

Store your cooled granola in an airtight container at room temperature. It should stay fresh and crunchy for up to 2 weeks.

FAQs

How do I prevent my granola from burning?

Stirring every 10 minutes is the biggest key! Also, keep a close eye on it during the last few minutes of baking. Every oven is different.

Can I make this granola ahead of time?

Absolutely! It actually tastes even better after a day or two.

What’s the best way to store homemade granola?

An airtight container is essential. Moisture is the enemy of crunchy granola!

Can I use different types of nuts or seeds?

Definitely! Feel free to experiment with almonds, walnuts, pecans, chia seeds, flax seeds – whatever you like.

Is maple syrup essential, or can I use another sweetener?

While maple syrup gives it a unique flavor, you can use honey or agave nectar as substitutes. Just keep in mind that the flavor will be slightly different.

Enjoy! I really hope you love this recipe as much as my family does. Let me know in the comments if you try it and how it turns out!