This is not your average granola, this is almond granola! Almond flour gives it a buttery taste without using any butter (and keeps it gluten-free & vegan), the almonds add a tasty crunch, and the almond extract is the ingredient that makes this granola over the top delicious! It’s not only crunchy and sweet, but also a healthier option than store-bought versions, which tend to be high in sugar and made up of fats, oils, and unnecessary chemicals. This granola is also a fiber lover’s dream! Made up of whole grain oats, almond flour, almonds, chia, buckwheat, hemp, and flax seeds, your digestion will thank you!
One of the things I love most about making homemade granola, is having the ability to control the specific ingredients and the amount of sugar. I chose agave nectar as my sweetener, since it’s low on the glycemic index and a natural alternative to refined sugars. When using this granola as a topping for smoothies however, I don’t use any agave nectar. The fruits in my smoothie add enough sweetness. Besides using in smoothies, I’ve created three different ways you can enjoy this granola: as granola bars, granola cereal, or granola bark. Whatever option you choose, I’m sure it will soon become one of your favorite go to treats for anytime of the day!
These granola bars are extra sweet, thanks to the addition of nature’s caramel, medjool dates! Just remember to remove the seeds!
makes 9 bars
- 1 cup rolled oats, whole grain
- 1 cup almond flour
- 1 cup almonds, sliced
- 3/4 cup chia, buckwheat & hemp seed mix
- 3 Tbsp flax seed
- 1/2 tsp salt
- 6 Tbsp coconut oil, refined & melted
- 1/4 cup + 1 1/2 tsp agave nectar
- 1 1/2 tsp almond extract
- 3/4 tsp vanilla extract
- 6 medjool dates, chopped
- Preheat oven to 300 degrees F. In a bowl, combine the oats, salt, and 3 Tbsp coconut oil. Pour on parchment lined baking sheet and bake for 15 minutes. Let cool.
- In a large bowl, combine baked oats, almond flour, almonds, chia, buckwheat & hemp seed mix, and flax seeds. In a separate bowl, combine remaining coconut oil, agave nectar, almond extract, and vanilla extract.
- Mix wet ingredients into oat mixture, stir in dates. Pour onto a parchment paper lined baking pan (9 1/2in x 9 1/2in). With your hands or a spatula, push down mixture so it is tightly packed. Bake for 25 minutes.
makes just under 4 1/2 cups
Thanks to the sliced fruit and almond milk I always add to this cereal, I’m able to use less sweeter or omit it altogether!
- 2/3 cup rolled oats, whole grain
- 2/3 cup almond flour
- 2/3 cup almonds, sliced
- 1/2 cup chia, buckwheat & hemp seed mix
- 2 Tbsp flax seed
- 1/4 tsp salt
- 1/4 cup coconut oil, refined
- 2 Tbsp agave nectar
- 1 tsp almond extract
- 1/2 tsp vanilla extract
- Preheat oven to 300 degrees F. In a large bowl, combine the oats, almond flour, almonds, chia, buckwheat & hemp seed mix, flax seeds, and salt.
- In a separate bowl, combine coconut oil, agave nectar, almond extract, and vanilla extract. Pour wet mixture on top of oat mixture and stir until oat mixture is evenly coated. Pour onto a parchment lined baking pan and spread it evenly across the pan. Bake for 20-25 minutes, stirring every 10 minutes to ensure a crunchy, even texture.
makes 15-20 pieces
I love this granola bark! It is so good! When sprinkling on the granola, make sure to press it down into the melted chocolate. This ensures that you’ll get the maximum about of granola (and yumminess) in every bite! By substituting the dark chocolate with white chocolate, you can easily transform this into an on the go bowl of cereal!
- 1/3 cup rolled oats, whole grain
- 1/3 cup almond flour
- 1/3 cup almonds, sliced
- 1/4 cup chia, buckwheat & hemp seed mix
- 1 Tbsp flax seed
- 1/8 tsp salt
- 2 Tbsp coconut oil, refined
- 2 Tbsp agave nectar
- 1/2 tsp almond extract
- 1/4 tsp vanilla extract
- 10 oz dark chocolate
- Preheat oven to 300 degrees F. In a large bowl, combine oats, almond flour, almonds, chia, buckwheat & hemp seed mix, flax seeds, and salt.
- In a separate bowl, combine coconut oil, agave nectar, almond extract, and vanilla extract. Pour wet mixture on top of oat mixture, stir until oat mixture is evenly coated. Pour on a parchment lined baking pan and spread it evenly across pan. Bake for 20-25 minutes, stirring every 10 minutes to ensure a crunchy and even texture.
- Make a double broiler by filling a small pan with one inch of water and bringing to a simmer. Set a larger heat proof bowl over the pan. Add the chocolate to the heat proof bowl, stir until melted.
- When completely melted, remove bowl from heat, pour melted chocolate on a small parchment lined baking pan (9 1/2in x 13in). Spread chocolate evenly across with a rubber spatula, so that the chocolate covers the entire pan in a thin layer. Sprinkle granola mixture on top of chocolate. Place in fridge for an hour or until chocolate is fully set. Break into pieces with either your hands or knife.
- To melt the coconut oil, place jar in a warm water bath.
- If you have a gluten sensitivity, make sure to look for a gluten-free chocolate. Gluten is often used as a stabilizer to extend the shelf life of chocolate.