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+ servings
a bowl of maple almond granola and milk with a tray of extra baked granola

Maple Almond Butter Granola

This Maple Almond Butter Granola is vegan, gluten-free, refined sugar-free, and requries only 8 ingredients! The perfect topping for a healthier breakfast/brunch.
4.84 from 12 votes
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Course: Breakfast + Brunch
Cuisine: Vegan
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 12 servings


  • 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. 


Serving: 1small bowl | Calories: 329kcal | Carbohydrates: 32g | Protein: 7g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 101mg | Potassium: 261mg | Fiber: 4g | Sugar: 14g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 2mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!