Almond Butter Granola
- Almond Butter Granola
- Recipe
- Ingredients
- Instructions
There is nothing better than homemade granola! It’s quick/easy to make, it’s cheaper and it’s so much tastier! You can’t beat that!
So I’ve been kind of hoarding all of the Trader Joe’s almond butter granola lately. I’ll buy 5 bags at a time, and then eat a bag a day. It’s not cute.
Now if you haven’t had a chance to try it, their granola is seriously to die for, with so many clusters of granola! I’m a big cluster fan, and Ben is under strict orders to save all of the clusters for me.
That’s true love right there.
No, but really, in an attempt to save some of my Trader Joe’s granola allowance, I have been testing and retesting this recipe for the last month.
And after 17 failed attempts, here it is.
A perfected copycat recipe made even better – made with less sugar, more almonds, and best of all, more clusters!
The key is to let this cool completely (about 45 minutes) without any kind of touching, stirring, or snacking.
I won’t lie. It will be very difficult to do so as the smells of the granola permeate the entire house. But try to leave home so you won’t be tempted in any way. It’s worth the wait – PROMISE!
Recipe
Yield: 8 – 10 servings
Prep: 1 hour
Cook: 40 minutes
Total: 1 hour
Ingredients
Instructions
1. Preheat oven to 300 degrees F. Line a baking sheet with parchment paper.
2. In a large bowl, combine oats, almonds, coconut, cinnamon, nutmeg and salt; set aside.
3. In a medium saucepan over low heat, combine almond butter, honey and butter until smooth, about 3 minutes. Remove from heat; stir in vanilla. Pour mixture over the oats mixture and stir using a rubber spatula just until moist.
4. Spread mixture in an even layer onto the prepared baking sheet. Place into oven and bake for 35 minutes until golden brown, stirring the mixture halfway through baking.
5. Let cool completely without stirring, about 45 minutes, before serving or storing in an airtight container for up to 2 weeks.
