This granola is all about butters…peanut butter and almond butter. I don’t know if you’ve noticed, but store bought granola runs at least $6 a bag for a decent blend…and even those contain added sugars and oils usually. Well, I don’t think I’ve ever seen a peanut and almond butter granola, so here you go! I also use almond flour and sliced almonds to really enhance the almond flavor and texture.
Most granolas contain oil or butter right? So, how did I obtain a buttery flavor/texture you ask? Well, instead of using all oats as the base, I use a cup of almond flour in place of some of the oats. It gives them moisture, a buttery taste and incredible chewiness. They end up baking crispy and chewy at the same time….similar to a peanut butter cookie! Pretty amazing! This recipe is a variation of my Chocolate Cinnamon Granola.
Recipe: Makes 6 heaping cups Prep time: 10 mins Bake time: 30 mins
Gluten-free (Make sure all ingredients are labeled to be in a gluten-free facility if you’re gluten sensitive, in case of cross contamination)
2 cups old fashioned oats, I use Bob’s Red Mill Gluten Free
1 cup blanched almond flour
1/3 cup sliced almonds
1/3 cup chopped pecan pieces
1/4 teaspoon fine sea salt
1/2 cup plus 2 tablespoons grade A dark amber pure maple syrup
1/4 cup organic creamy peanut butter
3 heaping tablespoons almond butter (don’t omit as this helps bind the granola and give it a buttery texture)
1 tablespoon vanilla extract
Note: For an an even stronger buttery taste, use 2/3 cup chopped pecans and omit the sliced almonds
Preheat an oven to 325 degrees. Place the middle oven rack to the lower rack position below.
In two separate bowls, combine the dry and then the wet ingredients. Now pour the wet into the dry and stir until evenly coated. Use a rubber spatula to help combine the ingredients. Line a cookie sheet with parchment paper and spread the granola out evenly and press down with the back of the spoon to make the granola stick together in clumps. It should be about a 1/2 inch high for nice size chunks. Bake for 15 minutes, then remove from the oven and stir the granola around from the bottom, so it can cook evenly. Place back in the oven and bake for 10-15 more minutes until very golden brown. Let the granola cool 15 minutes or so. It will harden as it cools. Once cool, break it into chunks. Store in a ziplock bag or plastic container in the fridge, to retain its crispiness.
Just before going into the oven….it should be sticky and in clumps.
Baked to a crispy, golden perfection!
If peanut or almond butter isn’t your thing, be sure to try out my Chocolate Cinnamon Granola!