Maple Almond Butter Granola

I like granola. A lot. I know it’s generally fattening and a little goes a long way…But I like it. I like it as a cereal, I like to grab handfuls as a quick snack, and I like it on top of (atop of?) yogurt.

To go alongside the Homemade Yogurt I made over the weekend, I also made some Maple Almond Butter Granola.

Maple Almond Butter Granola
I normally would make my granola with walnuts, just because I like them a lot, but as they’re one of those things I’m supposed to avoid taking too close to my levothyroxine, I went with almonds instead. That, and I used almond butter as a binder, so I figured I’d just keep the extra almond-flavoring boost.

Maple Almond Butter Granola 2
It is delicious! And gives some bulk to the yogurt.

Maple Almond Butter Granola 3
Or it can be eaten just as cereal. And I’m pretty sure it’s not going to last long.

Yield: 12-18

Maple Almond Butter Granola

Maple Almond Butter Granola
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes


  • 3 C old-fashioned oats
  • 1/2 C almond butter
  • 1/2 C maple syrup
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1 tsp. vanilla extract
  • 1/4 C ground flax seed
  • 3/4 C whole almonds


Preheat the oven to 300 degrees F. Spray a large baking sheet with cooking spray and set aside.

In a medium-sized saucepan over medium-low heat, whisk together the almond butter, maple syrup, cinnamon, nutmeg and vanilla until smooth.

Stir in the oats, almonds and flax seed, until well-combined.

Spread the granola onto the prepared baking sheet and bake for about 45-60 minutes, stirring every 15-20 minutes or so. Remove and let cool completely.

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I kind of wish I’d been able to make a double batch–I ran out of oats, though.

Maple Almond Butter Granola 4
In other news, the bambino starts kindergarten tomorrow. I have been ultra-weepy and crying at the drop of a hat. He’s more than ready, but I’m not. I know, we all go through it, and he’ll be just fine…It’s just a huge step for him and school is much scarier than daycare. I plan to spend the day baking, so I don’t spend the day fretting.

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7 Replies to “Maple Almond Butter Granola”

  1. First, this granola looks dessert-worthy! Absolutely wonderful! Now… We have a child who will begin kindergarten next week and I’m ultra excited! My oldest son enters this year as a senior and I’ve told him repeatedly that he must attend college at least 500 miles from our home. (I love my children as much as anyone, but it’s time to have a 1-bedroom house again.) Embrace it! (And bring plenty of Kleenex to morning drop-off.) ;-)

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    • I know, right? I never thought about it either until I was out of peanut butter (which I usually make my granola with) and all I had was almond butter.

  3. After being an 11 year B&B owner, I was so excited to make this granola recipe. Followed the directions/ingredients exactly, and found that cooking even 45 minutes was WAY too long. Luckily I was checking every 20 minutes or it would have all been burned. I was able to salvage, but even cooking 30 minutes overcooked the granola. Other granola recipes I’ve made have not cooked this long. Are you sure the length of cooking time is correct. Thanks!

    • I left the time as-is, just because I like super-crunchy granola. But I’m glad you had me take a second look at the recipe–I had the oven temp too high!

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