Almond Butter Granola

Course Breakfast

Cuisine American, Vegan, Western

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 184kcal

Preheat the oven to fan assisted 275F /120C / 140C / gas 1.
Add the syrup ingredients together in a bowl and warm in the microwave for 30 sec, take out and mix until combined.
Stir the spices and chopped almonds into the oats, add in the syrup and combine thoroughly.
Spread oat mixture in a thin layer onto the baking tray (you might need two trays) and bake for 30 mins, stirring a few times during cooking.
Remove the almond butter granola from the oven and let cool. Stir in any extra dried fruits or nuts (if you are using) and serve.

Add the syrup ingredients together in a bowl and warm in the microwave for 30 sec, take out and mix until combined.
Stir the spices and chopped almonds into the oats, add in the syrup and combine thoroughly.
Switch on the slow cooker and thoroughly oil the bowl.
Add the granola mixture into the bowl and partially cover the lid (you will have to use thin wooden spoon or chopstick to keep it open with a weight on top of the lid). This allows the moisture to escape.
Select slow cook and set the time for 3 hrs. Cook until the oats are crispy golden, making sure to mix the granola every 30 mins.
Switch the slow cooker off, pour the granola in a thin layer onto a baking tray. Mix in dried fruits or nuts (if using) and allow to cool completely before storing in an airtight container.

Preheat air fryer to 350F / 180C.
Mix syrup ingredients together in a microwave bowl and cook for 30 seconds and mix. Repeat till combined.
Stir the spices and chopped almonds into the oats, add in the syrup and combine thoroughly.
.Line Air Fryer with parchment paper, spread oat mixture and cook for 7 minutes, then remove then remove stir and cook for a further 4 minutes. Remove and stir again and cook for further 2-5 minutes or until golden brown. Do keep an eye on it as it cooks quickly once browning start.
Remove granola from the Air Fryer and transfer to a lined baking sheet so that it cools and crisps up.

You need to use the old fashioned rolled oats for this instead of the quick cook variety for this almond granola.
This is not too sweet - I like my granola that way. But you can double the syrup mixture if you prefer.
Do make sure to cook the granola at the temperature the recipe calls for. If you cook it at a high temperature you risk the granola not drying out but actually burning.
If you want clusters, then add a little more liquid and let clusters form when baking the almond granola.
Oil the slow cooker generously including in the seams before adding in the oats.
Leave the slow cooker lid open so that the moisture escapes and the oats get crispy. I did this by putting a very thin wooden spoon between the lid of the slow cooker and the bowl and added weight on the lid to keep it down.
Stir the granola every 30 mins until done so you get lovely crispy golden oats.
Spread the granola on a baking tray to cool completely before storing in an airtight container.
If you want to add dried fruits and nuts, then stir them in as the granola is cooling down.

There are 7 Freestyle SmartPoints in a serving .