Recipe: Almond Butter Granola

Almond Butter Granola
Prep: 10 minutes
Cook Time: 35-40 minutes
Servings: 8


  • 1/4 cup amaranth
  • 1 cup rolled oats
  • 1/4 cup unsweetened shredded coconut
  • 2 tablespoons coconut or canola oil
  • 1/4 cup organic almond butter
  • 1/4 cup brown rice syrup
  • 1 tablespoon agave or honey

Pre-heat oven to 250F and line a rimmed baking sheet with parchment paper.

  1. Heat a pot over med-high heat. Once hot, add in 2T of amaranth, cover with a lid and shake pot back and forth.  The amaranth should start to pop almost immediately and be done in about 30 seconds.
  2. Empty into a large bowl. Repeat with remaining 2T of amaranth and place in the bowl.
  3. To the popped amaranth add the oats and coconut and toss together.
  4. In a small pot over low heat combine the coconut oil, almond butter, and sweeteners; heat until loose.
  5. Pour the almond butter mixture over the oat mixture and stir to combine.
  6. Pour on to the lined baking sheet and bake for 25-30 minutes stirring every 10 minutes.
  7. Remove from the oven and allow to cool for 10 minutes on the baking sheet. Store in an air tight container for up to 1 week.

1 Comment

  1. […] Check out my recipe for Almond Butter Granola. […]

Leave a Reply