This Blueberry Almond Butter Grain-Free Granola is an easy and satisfying gluten-free, vegan and paleo granola recipe that makes the perfect breakfast or snack. It’s made with simple, wholesome ingredients and is loaded with filling nuts and healthy fats to keep you satisfied.
Remember I told you a bit about my experience at Lightning in a Bottle in my recent Vegan Golden Milkshakes post?? Well, what I didn’t tell you about was all the amazing food that we brought with us.
I was worried I wouldn’t be able to find healthy delicious treats, so of course I came prepared. Even though we found more wholesome tasty treats than we knew what to do with, it was still ridiculously comforting to be able to come back to the campsite and have an apple with some homemade strawberry cashew butter or chocolate chip cookie dough nut butter.
We had snacks galore, but best of all were our amazingly delicious breakfasts. Every morning, we woke up leisurely, and when we got hungry, made ourselves ridiculously delicious bowls of granola. We had this blueberry almond butter grain-free granola, along with a batch of my chocolate coconut paleo granola to switch off eating, all topped with berries and sliced bananas, a drizzle of peanut butter, and drowned in my homemade cinnamon walnut almond milk.
Our neighbors eyed our breakfasts most mornings, and you know they were jealous ;) it was so satiating, and beyond delicious. I could eat that for breakfast every. single. day.
And for me, the real star of the show was this Blueberry Almond Butter Grain-Free Granola. This is the one I grabbed most mornings, and snuck handfuls of as I made my bowl. It’s so rich and flavorful, bursting with cinnamon and a touch of maple sweetness, with those delicious chewy dried blueberries. Swoon!
Because there’s no grains filling up this granola, it’s super filling – all of the ingredients are whole foods that will satiate your appetite for hours. For the base, I used a combination of almonds, walnuts, and coconut flakes. You can sub in some of your favorite nuts if you prefer – pecans would be amazing in here too!
It’s just barely sweetened with 1/3 cup of maple syrup for the whole batch – I found the sweetness level to be just perfect. If you prefer less sweet granolas, you can cut it down to 1/4 cup.
The almond butter performs two roles: it helps the granola hold together in delicious clusters, as well as coating the nuts in the most delicious flavors. It helps the vanilla, cinnamon, and salt come together and provides such a richness to each bite. I love the almond butter flavor, but you could be creative with it and use any nut butter you want.
After the granola is baked low and slow in the oven, let it sit undisturbed to let the clusters form. It needs to cool completely before being stirred up so it hardens into delicious granola clusters! Clusters are always the best part, right?
Once it’s cool, add your dried blueberries and get to devouring! I like to keep this in the fridge or freezer so it stays extra crisp for the longest amount of time, but you could store it sealed at room temperature too. This granola also makes a wonderful gift, too. Put it in a jar with a bow and you’ll make someone very happy :) hope you’ll give this one a try for breakfast soon!
Want more paleo granola?! Look no further…
- Chocolate Coconut Granola (Paleo + Vegan)
- Orange Ginger Grain-Free Granola (Paleo + Vegan)
- Banana Almond Butter Grain-Free Granola (Paleo + Vegan)
Remember to #bakerita if you try the recipe!
Blueberry Almond Butter Grain-Free Granola (Gluten-Free, Paleo + Vegan)
- 2 cups almonds I used 1 cup chopped and 1 cup sliced
- 1 cup walnuts roughly chopped
- 1 cup coconut flakes
- 2 tablespoons chia seeds
- 1/3 cup maple syrup
- ¼ cup coconut oil melted
- ¼ cup creamy almond butter
- 1 tablespoon vanilla extract
- 2 teaspoons cinnamon
- ½ teaspoon kosher salt
- 1 cup dried blueberries make sure they're fruit-juice sweetened!
- Preheat the oven to 300ºF and line a baking sheet (or 2, if they're smaller) with parchment paper.
- In a large bowl, mix together the almonds, walnuts, coconut flakes, and chia seeds.
- In a separate bowl, whisk together the maple syrup, coconut oil, almond butter, vanilla extract, cinnamon, and kosher salt.
- Pour the wet ingredients over the dry and stir until all the dry ingredients are coated. Spread the granola mixture into an even layer on the prepared baking sheet(s).
- Bake for 50 minutes to an hour, turning the pan every 20 minutes and mixing to ensure it doesn't burn.
- Remove from the oven and press down slightly to help form clusters, and then let cool completely without disturbing to help the clumps form. Once cooled, toss in the dried blueberries.
- Store in a sealed container or bag at room temperature for about a month, or in the refrigerator or freezer for longer.