Almond Butter Granola

There is nothing better than homemade granola! It’s quick/easy to make, it’s cheaper and it’s so much tastier! You can’t beat that!

So I’ve been kind of hoarding all of the Trader Joe’s almond butter granola. I’ll buy 5 bags at a time, and then eat a bag a day. It’s not cute.

Their granola is seriously to die for, with so many clusters of granola! I’m a big cluster fan, and Ben is under strict orders never to eat any of the clusters.

But in an attempt to save all of my Trader Joe’s granola money, I have been testing and retesting this recipe. I figured it was time to make it at home.

And after 17 failed attempts, here it is.

A perfected copycat recipe made even better – made with less sugar, more almonds, and best of all, more clusters!

They key is to let this cool for a complete 45 minutes without any kind of touching or stirring. It will be tough, as the smells of the granola will permeate the entire house. But try to leave home so you won’t be tempted in any way. It’s worth the wait – PROMISE!

Almond Butter Granola

Yield: 8-10 servings

prep time: 1 hour

cook time: 40 minutes

total time: 1 hour 40 minutes

There is nothing better than homemade granola! It’s quick/easy to make, it’s cheaper and it’s so much tastier! You can’t beat that!

Print Recipe

breakfast

Almond Butter Granola

1 hour40 minutes

Chungah Rhee

Ingredients:

• 3 cups old fashioned oats
• 1 cup raw almonds
• 1/3 cup shredded coconut
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon kosher salt
• 1/3 cup creamy almond butter
• 1/3 cup honey
• 6 tablespoons unsalted butter
• 1 teaspoon vanilla extract

Directions:

1. Preheat oven to 300 degrees F. Line a baking sheet with parchment paper.
2. In a large bowl, combine oats, almonds, coconut, cinnamon, nutmeg and salt; set aside.
3. In a medium saucepan over low heat, combine almond butter, honey and butter until smooth, about 3 minutes. Remove from heat; stir in vanilla. Pour mixture over the oats mixture and stir using a rubber spatula just until moist.
4. Spread mixture in an even layer onto the prepared baking sheet. Place into oven and bake for 35 minutes until golden brown, stirring the mixture halfway through baking.
5. Let cool completely without stirring, about 45 minutes, before serving or storing in an airtight container for up to 2 weeks.

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