The absolute best Vegan Maple Almond Butter Granola recipe with only 8 ingredients required! Plus, this healthy homemade granola is also refined sugar-free, sweetened with maple syrup, gluten-free, and full of healthy fats for an easy vegan breakfast.
*Recipe originally shared May 2018 and updated January 2022*
I've become addicted to making this homemade granola every Sunday to add to my Acai Bowl for breakfast.
Making crunchy and delicious vegan granola at home doesn't have to be hard. Once you've tried this maple granola recipe, you're definitely going to want to check out my healthy Chai Pecan Granola recipe next!
How to make almond butter granola
Mix wet ingredients together
Since I wanted to create a granola that is vegan AND healthier, I used melted coconut oil as the fat in this almond butter granola recipe. In order for the granola to get really crispy, fat such as coconut oil is necessary.
In addition to the coconut oil, I also added maple syrup and creamy almond butter. Make sure the almond butter is fresh and creamy (not dry) or it will be pretty impossible to mix in.
To start, whisk the almond butter, coconut oil, maple syrup, & vanilla extract/vanilla bean paste together before adding to the dry ingredients.
Add the dry ingredients
Next comes the dry ingredients including gluten-free oats, sliced almonds, cinnamon, and salt. Then, mix the dry ingredients with the already mixed wet ingredients until the oats and almonds are evenly coated and wet.
Bake the vegan granola
Add the Granola to a large baking sheet covered in parchment paper or to a 9* 13-inch glass baking dish. Baking granola on parchment paper will lead to more large clusters!
In contrast, baking it in a glass baking dish will still lead to crispy oats, but it will be much looser without large clusters. For this recipe, I don't recommend using a smaller pan or the almond butter granola clusters will not bake evenly. Once the oven has preheated, bake the homemade granola for 35-40 minutes!
I like to stir my vegan granola halfway through to make sure that it bakes evenly, but I will say this can break up some large clusters. If you truly want large granola clusters, don't stir them AT ALL during the baking time.
When you remove the granola from the oven it may seem a little soft at first. Let the almond butter granola sit and cool for about 5-10 minutes. I promise, the vegan granola will harden and all that yummy almond butter and maple flavor will be there!
FAQ & Substitutions:
This gluten-free granola can be stored in a closed container in the fridge for up to 3 weeks. Similarly, it can also be stored in a closed container on the counter at room temperature for up to 2 weeks.
However, make sure to let the granola cool COMPLETELY before storing it in a sealed container. Otherwise, it will get soft and will not keep as long.
Yes- I love storing granola clusters in the freezer! To store in the freezer, place in an airtight container and let it thaw at room temperature before eating.
Also, it will last about 2 months in the freezer- any longer and it will impact the taste (even if it's technically still edible).
The first time I made this recipe, it was as a topping on a fruit-filled yogurt bowl. After that, I figured out it goes PERFECTLY with this Triple Berry Acai Bowl or my Cranberry Orange Smoothie Bowl recipes.
In addition to any flavor smoothie bowl, this vegan granola goes great with virtually any fruit mixed in. As you can see from the pictures, I love eating it as a fancy homemade cereal with oat milk too. Honestly, I'd even recommend it as a topping on my favorite homemade Vegan Banana Pancakes too!
If you're not already convinced, this Vegan Maple Almond Butter Granola is full of flavor, simple to make, and a healthy alternative to all of those sugar-filled options at the grocery store. So what are you waiting for?! Go out and make this vegan granola so you have it ready for breakfast this weekend!
More Vegan Breakfast Recipes you will love:
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Maple Almond Butter Granola
- ½ cup creamy almond butter need creamy to evenly mix into granola
- ½ cup coconut oil
- ¾ cup maple syrup can be reduced to ½ cup for a less sweet granola
- 2 teaspoons vanilla bean paste or vanilla extract
- 3 cups gluten free oats
- 1 cup sliced almonds chopped/slivered also works
- 1 teaspoon cinnamon
- ½ teaspoon salt
- Preheat your oven to 350F.
- Melt coconut oil in the microwave for 30 seconds. Then, add it to a large bowl and mix with the maple syrup, vanilla, and almond butter until combined.
- In the same mixing bowl add the oats, cinnamon, almond slices, and salt. Stir until the oats and almonds are evenly coated with the wet mixture. The oats should not be "soaked" and only lightly coated. If they feel too wet, add in extra oats.
- Pour the granola mixture onto a large aluminum baking sheet covered in parchment paper. Add the granola to the oven and bake at 350F for 35-40 minutes. Stir the granola half way through if you want smaller chunks. Once the granola is lightly browned, remove from the oven and let cool for at least 10 minutes before serving.
- The granola can be added to your favorite smoothie bowl, yogurt bowl, or eaten by the handful!
- To store in the freezer, place in an airtight container and let it thaw at room temperature before eating. Also, it will last about 2 months in the freezer- any longer and it will impact the taste (even if it's technically still edible).
- Homemade granola can be stored in a closed container in the fridge for up to 3-4 weeks. Similarly, it can also be stored in a closed container on the counter at room temperature for up to 2 weeks. However, make sure to let the granola cool COMPLETELY before storing it in a sealed container. Otherwise, it will get soft and will not keep as long.
- It's important to make this granola with high-quality maple syrup for the right flavor and texture.
- It's also important to use smooth, runny, and CREAMY almond butter for the best texture.