A Longstanding Staple

Granola has been a staple in my home for over 20 years! Throughout the years, I’ve crafted countless versions of this beloved snack. My recipes have evolved to favor a higher ratio of nuts and seeds compared to old-fashioned oats. While I still love making my House Granola and sharing it with others, there’s something special about gifting a jar of crunchy granola.

A Healthier Twist

To enjoy granola more frequently, I’ve found that increasing the amount of nuts and seeds, along with incorporating healthy fats like coconut and almond butter, helps me feel fuller for longer and maintain steadier blood sugar levels. One of my favorite ways to enjoy granola is by pairing it with Greek yogurt or chia pudding!

Happy cooking,

Christina

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Maple Almond Butter Granola

A perfectly crunchy topping to yogurt, chia pudding or even eaten out of hand. This granola has a high ratio of healthy fat and fiber from the nuts and seeds to whole grain rolled oats and makes a great breakfast, snack or healthy treat.

Prep Time15

Cook Time40

Course: Breakfast, Snack

Keyword: almond butter, maple granola

Servings: servings, 1/2 cup per serving

Calories: 388kcal

Author: Christina Shoup

Ingredients

Dry Ingredients

3 cups old-fashioned rolled oats
1½ cup sliced almonds
1½ cup walnuts, raw roughly chopped
1 cup pumpkin seeds I like Go Raw sprouted pumpkin seeds
1 cup cashews, raw roughly chopped
½ cup flaked coconut, unsweetened
½ cup sunflower seeds, raw unsalted
2 tsp cinnamon
3 pinches flake sea salt such as Maldon; can use 1/2 tsp kosher salt instead

Wet Ingredients

¾ cup coconut oil, melted
½ cup pure maple syrup
⅓ cup almond butter
4 tsp vanilla
1 egg white lightly beaten

Instructions

Preheat the oven to 325° Line 2 rimmed baking sheets with parchment paper.
Combine dry ingredients in a large mixing bowl.
In a medium bowl, add all of the wet ingredients and whisk until thoroughly combined.
Pour wet mixture over dry mixture and fold together until all oats, nuts and seeds are well coated.
Divide the mixture between the prepared baking sheets and spread out evenly, pressing firmly with a spatula.
Bake on an upper middle rack until slightly golden, about 35-40 minutes. Be sure to spin your sheet pans after 20 minutes to ensure even baking.
Let sit until granola is completely cool and taking care not to break up too many of those granola clusters. Stores well in a sealed container for a week or two.

Notes

Recipe tip: We keep our granola in the freezer and eat it directly from there – it keeps perfectly crunchy!

Nutrition

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