Gluten Free & Vegan Maple Almond Granola

A few weeks back I shared my favorite granola recipe on Instagram and over the past few weeks I’ve made a few really epic breakfasts with this granola. I’ll be keeping this post short and sweet so I can get straight to the point and share this absolutely delicious almond butter granola with you all! This granola is gluten free, refined sugar free, vegan, and takes 30 mins to whip up. I’ve become addicted to making homemade granola every Sunday to last me all week, and this combo is truly one of my favorites!

Okay I’m ready for the recipe! Jump to Recipe

The first time I made this granola, it was as a topping for the beautiful dragon-fruit smoothie bowl pictured above.  I knew I needed something slightly sweet and nutty to perfectly compliment a sweet banana-based bowl. I also topped this bowl with bee pollen and some kiwi berries for an extra delicious finish. I recommend adding granola to smoothie bowls once it’s cooled and is at room temperature so it doesn’t “sink” into the smoothie mixture and melt it.

Another simple breakfast idea is to put this granola on top of yogurt bowls. In the picture above, I didn’t use the optional coconut, but kept all the other ingredients the same. I like to make my granola the star of the show in yogurt bowls by keeping it simple with fresh fruit on top of some amazing full-fat yogurt. If you’re vegan, this  combo goes just as well on coconut yogurt as well!

So if you’re not already convinced, this 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 it this weekend already!

-TSG

In case you are looking for some of the tools & ingredients used in this recipe, I’ve put a few of my favorites for you here:

1. I pretty much exclusively use Bob’s Red Mill Gluten Free Rolled Oats for all my granola making needs!
2. As you might have seen I called out using a glass baking dish in the recipe below because it can make a big difference on cooking time. If you’re in need, AmazonBasics  are great and super affordable too!

Print Recipe

Gluten Free & Vegan Maple Almond Granola Yum

Cuisine

Brunch

Keyword

Granola

Prep Time

5 minutes

Cook Time

35-40 minutes

Servings

servings

Ingredients

• 3 cups gluten free oats
• 1/2 cup creamy almond butter (need creamy to evenly mix into granola)
• 1/2 cup coconut oil
• 1/2- 3/4 cup maple syrup (I prefer 1/2 but some readers prefer 3/4 cup for a sweeter granola)
• 1 cup sliced almonds (chopped may work too)
• 3 tsp cinnamon
• 1/2 tsp himalayan salt
• 2 tsp vanilla bean paste/extract
• 1/2 cup shredded coconut (optional)

Cuisine Brunch Keyword Granola Prep Time 5 minutes Cook Time 35-40 minutes Servings servings Ingredients 3 cups gluten free oats 1/2 cup creamy almond butter (need creamy to evenly mix into granola) 1/2 cup coconut oil 1/2- 3/4 cup maple syrup (I prefer 1/2 but some readers prefer 3/4 cup for a sweeter granola) 1 cup sliced almonds (chopped may work too) 3 tsp cinnamon 1/2 tsp himalayan salt 2 tsp vanilla bean paste/extract 1/2 cup shredded coconut (optional)

Instructions

1. Preheat your oven to 350F.
2. Melt coconut oil in the microwave for 30 seconds. Add to a large bowl and mix with the maple syrup and almond butter until combined.
3. In the same mixing bowl, add the oats, cinnamon, almond slices, vanilla extract, 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.
4. Pour the granola mixture into a glass baking dish and spread evenly. Add the dish to the oven and bake at 350F for 35-40 minutes. I recommend stirring the granola half way through baking so it cooks evenly. Once the granola is lightly browned, remove from the oven, add in the shredded coconut, and stir to combine.
5. Add the granola to your favorite smoothie bowl, yogurt bowl, or eat alone to enjoy this gluten-free and refined sugar-free treat! Can be stored in a container up to 3 weeks.

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