A delicious oil-free granola made with almond butter, peanut butter and almond flour for the most delicious and buttery granola you’ve ever had! All without any added oil, dairy or refined sugar. This Butter-licious Granola is vegan, gluten-free and just 8 ingredients!
Butter-licious granola. 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 used almond flour and sliced almonds to really enhance the almond flavor and texture. Using just a few basic ingredients and whole foods, it’s easy and delicious.
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.
If you are gluten intolerant, make sure to buy certified gluten-free oats. I buy Bob’s Red Mill.
You are going to love this Butter-licious granola made from creamy almond butter and peanut butter!
Oil-free Vegan Granola (So buttery!)
Ingredients
- 2 cups (200g) old fashioned oats (I use Bob's Red Mill Gluten Free)
- 1 cup (112g) blanched almond flour
- 1/3 cup sliced almonds
- 1/3 cup chopped pecan pieces
- 1/4 teaspoon fine sea salt
- 1/2 cup + 2 tablespoons (200g) pure maple syrup
- 1/4 cup (64g) creamy peanut butter
- 3 heaping tablespoons (48g) almond butter
- 1 teaspoon vanilla extract
- I use this scale.
Instructions
- Preheat an oven to 325°F and line a sheet pan with parchment paper. Place the middle oven rack to the lower rack position.
- 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 all 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 completely cooled, break it into chunks. Store in a ziplock bag or plastic container in the fridge, to retain its crispness.
Notes
Your granola looks incredible, I can never quite figure out how to get in clumps. Yours is exactly how my granola wants to be when it grows up. LOVE IT!!
Suzanne, you are so funny, lol!! Thank you! I found the trick was to spread the granola out but making sure it is still stuck together, letting it cook untouched without stirring it constantly during the cooking process. Letting it cook for a solid 15 minutes first, then just stirring it around once (it already starts to form clumps this way) and then another 15 minutes baked it into crispy clumps. It was SO delicious. On my chocolate cinnamon granola…I cook it the whole time without stirring it, and then break into chunks after it cools. But for the peanut butter, it had to be stirred once during because it is softer due to the peanut butter and needed to cook evenly. Hope all my rambling made sense, lol! 🙂
This sounds delicious!!!! So does the chocolate cinnamon granola!!
Thank you Brittany…they are both SO much better than store bought! 🙂
Perfection is a mild word 🙂
Cheers
Choc Chip Uru
Thanks you’re so sweet Uru! 🙂
Looks soooo good!
Thank you Sarah! It’s my favorite granola now!
Yummy yummy yummy! I am so pleased to have come across your blog 🙂 Let the baking begin!!
Thanks so much for coming by! I appreciate it!
Fantastic recipe Brandi! Looks incredible and healthy! 🙂
Thank you Eva!! 🙂
You’re very welcome Brandi 🙂
Brandi, These looks amazing. The crisp and chewiness already make my mouth water. I love granola but like you say it is quite pricey. Now I can make my own. Thanks for sharing yet another must try recipe.
Thanks Danny! You always make me smile with your kind words!!
This looks excellent Brandi, I’m really getting into homemade granolas at the moment. Not only for breakfast but been making some savoury ones as texture contrasts to go with dinner.
Thank you so much for following my blog! Oooohh savory…what a great idea…now I’m inspired to do that 🙂
Brandi, this looks amazing! What a great recipe.
Thanks so much Ally!
Brandi, this granola looks incredible. I think I’d be tempted just to eat it straight off the tray… or sprinkled on vanilla ice cream, yum. Thanks for sharing your recipe… maybe perfect granola clusters are achievable after all!
Thank you Laura! I definitely ate PLENTY off the tray! 🙂 So good! And sprinkled on ice cream sounds divine!! The clusters ARE achievable…it has to have the right amount of liquid but more importantly, not stirring too often during baking is what I found worked!
I think I like the sound of yours better, er, butter:) Love this recipe and I’ll have to give this one a try since my last only made one batch and we’ll be out soon! xx
Thank you Barbara! That was cute 🙂 I hope you try it and I will be trying the one you posted as well!
I’ve never been one much for granola, Brandi. The few that I’ve tried weren’t at all good — but that was years ago. Yours here is not anything at all like those I’ve tried and I bet it tastes so much better, too. Maybe it’s time I give granola another try? You certainly have made it tempting!
I can see why John…I have found most granolas from the store to be very bland. I can assure you mine are far from that! My biggest problem is controlling myself from eating the whole batch the same day…it’s very addicting!
Brandi, this looks delicious! I eat a lot of granola and it is expensive; especially the Kashi cereals. Sometimes I place them in small closure bags for snacks at work. Your recipe is perfect. I love the peanut and almond butter 🙂
Thank you Judy! I agree, it’s so expensive. Homemade truly tastes better too. This is my favorite so far!
pinned! thanks for sharing – can’t wait to try it out 🙂
Wonderful! Please let me know how it turns out. Thank you!
Now, this is what I call: a real granola recipe: Waw! It looks freaking tasty! Yum!
Thank you so much! I appreciate that…please let me know if you try it! It definitely is my favorite granola EVER 🙂
I’m on a bit of a granola kick right now so I can’t wait to try out this recipe soon!!
Wonderful! Please let me know when you do! It’s my favorite for sure 🙂
Whoa, Brandi, your granola looks fantastic! It’s such a gorgeous golden brown – I can imagine that satisfying crunch when you bite into it. Every single time i see a granola recipe, I think to myself: I need to try it. So I’ll say it again: I really need to try this!
Thanks so much Nancy! It is crunchy, chewy and sweet…so reminds me of a crunchy peanut butter cookie. The way I baked it was crucial to obtaining the perfect crisp 🙂
Waw! What a tasty looking granola!
It looks freaking delicious too!
Thank you Sophie, it sure is!
YUM this sounds totally fantastic! I love that you made it without any oil–I’ve been dying to try making peanut butter granola without oil! But this is definitely going on my list as well. So brilliant to use almond flour in addition to the oats!
Thank you so much Erika!! The almond flour gives it such a wonderful moist flavor and incredible chew! You would love it. It is so addicting and is my favorite granola ever!! Totally don’t need oil!!
Very nice! I haven’t made my own granola in years;I did it for my sons, but not the grandkids. You have inspired me!
Thank you so much Tonette! It is so delicious. I will never buy store bought…it isn’t even half as good and it’s way overpriced!
Reblogged this on Teasured Recipies…….
Can I sub coconut flour for the almond flour? I’ve never used either so I don’t know how they work in recipes.
Hi Dawn! Actually, no coconut flour would not be a good sub for this recipe. Coconut flour is extremely absorbent, whereas almond flour gives tons of moisture. They are basically opposites, so the coconut flour would just be too dry. The almond flour gives texture, chewiness and moisture. But if you don’t want to use it, then I would just leave it out and add an extra 1/2 cup of oats and it should still work great. Let me know how it turns out! Thank you!
I was skeptical about using almond flour in granola, but this was great! It had good clumps, definitely decadent, and crisp without feeling jaw-fatigue like with some other granolas. Thanks!!
Wonderful Marlene! Thank you so much for letting me know! Yes, the almond flour helps with flavor and good clumping 🙂
I made this last night – it’s delicious! One of the things I really appreciate about your recipes is that they’ve been reliably, consistently successful for me. Thank you!
This is the best granola recipe ever, thank you so much Brandi! The crumb was so tender and buttery just like stated, and non-jaw breaking like the ready made granola and other recipes out there. I tweaked it a bit by reducing the maple syrup a tad and adding some coconut butter, and some pure vanilla bean powder instead of the extract. It was delicious and my family loved it!
That is so awesome to hear Mea!! Yes, the almond flour and nut butters make for the most incredible buttery flavor right?! Vanilla bean powder sounds amazing, I use that a lot in cakes or frosting, so that sounds great in the granola, too!