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Almond Butter Granola

Clumpy Almond Butter Granola

A crunchy and clump lightly spiced granola made with almond butter, maple syrup, and honey
Course Breakfast
Cuisine American
My Island Bistro Kitchen My Island Bistro Kitchen


  • 2 cups large flake rolled oats
  • 1 1/2 cups puffed brown rice cereal
  • 2 tbsp ground flaxseed
  • 1 1/2 tbsp ground chia seeds
  • 3/4 cup dried coconut shavings
  • 3/4 cup dried cranberries, cherries, or blueberries (or a combination of two or three)
  • 2/3 cup golden raisins
  • 1/2 cup hemp hearts
  • 1/3 cup dried apricots
  • 1/4 cup dried pineapple
  • 1/3 cup dried papaya
  • 1/2 cup coconut oil
  • 6 tbsp smooth almond butter
  • 3 tbsp maple syrup
  • 2 tbsp honey
  • 2 tsp vanilla
  • 1 tsp cinnamon
  • 1/4 tsp cardamom
  • 1/4 tsp nutmeg
  • pinch ginger
  • pinch salt
  • 1 extra-large egg white


  1. Preheat oven to 300°F. Line large rimmed baking sheet with tinfoil. Spray lightly with cooking oil.
  2. Combine rolled oats, puffed brown rice cereal, ground flaxseed, and ground chia seeds in large bowl.
  3. In separate large bowl, combine cranberries, cherries, and/or blueberries along with the raisins, hemp hearts, apricots, pineapple, and papaya. Set aside.
  4. In small saucepan, combine coconut oil, almond butter, maple syrup, honey, vanilla, spices, and salt. Stir over medium-low heat until mixture is well blended and heated. Do not boil. Pour over rolled oats mixture and stir.
  5. Beat egg white until frothy. Pour over rolled oats and syrup mixture. Stir to coat mixture with the egg white.
  6. Spread oats evenly in a single layer on baking sheet. Bake for 35-40 minutes or until oats are a deep caramel color and start to get crispy and fragrant. Do not stir during the baking. If granola starts to brown quickly, rotate the baking sheet in the oven and/or reduce the heat. Add coconut shavings to oats during the last 5 minutes of baking. Remove from oven and cool for 20-30 minutes then transfer toasted oat mixture to the large bowl containing the dried fruit. Stir well to combine all ingredients. Store granola in airtight container at room temperature for 5-7 days or store in refrigerator for longer use.

    Yield: Apx. 8 cups