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The absolute best almond butter brownie granola recipe. This isn’t technically a brownie, but this granola tastes just like a chocolatey brownie that’s been crumbled up!
The Inspiration Behind the Almond Butter Brownie Granola
Growing up one of our favorite cereals was Cocoa Pebbles. We always wanted everything chocolate for breakfast, and honestly not much has changed. To this day, crave that same sweetness and chocolate flavor some days when we wake up, however we wanted to make a healthier version of a brownie.
We have made variations of chocolate granola for years now, but this one is MAGICAL! The mixture of flavors and the almond butter element make it irresistible.
You may be asking what creates this brownie flavor in the granola?
The addition of rich almond butter, chocolatey cocoa powder, and sweet pitted-dates makes this granola chewy like a brownie. The deep chocolate flavor cuts through and the almond butter adds a nutty, creaminess to the granola.
What’s in the recipe?
Gluten-free oats: To make this recipe gluten-free, you need to use gluten-free oats. We love that this is an option to purchase at the store, because any chance we find gluten-free options is a success. You literally can not taste the difference in these gluten-free oats. It makes the brownie granola super delicious and without a trace of gluten.
Almond Butter: The almond butter is quite possibly the best part of this brownie granola recipe. It adds a creamy and nutty flavor to the granola–making it richer in flavor.
Cocoa Powder: The cocoa powder is what adds the chocolate flavor to the brownie granola. As the cocoa powder gets incorporated and covers the ingredients, you bing to smell the chocolate flavor. As it bakes, your house begins to smell like you’re baking brownies and not a super healthy granola.
Dates: Dates are the perfect addition to this gluten-free granola recipe, because it adds a chewy texture that you normal have when you bite into a brownie. When you chop the date into tiny pieces and mix it with the other ingredients, it bakes down and gets chewy
Making the Brownie Granola
The first step in making this granola is to melt the coconut oil in the microwave before you continue. Doing this at the beginning will give the coconut oil time to sit and reach room temperature before you add it to the other ingredients.
Then, combine all the dry ingredients together–including the cocoa powder. We found that when we add the cocoa powder to the dry ingredients helped to evenly coat the ingredients. You want to make sure you evenly coat all the dry ingredients with the cocoa powder.
Next, add the wet ingredients at a time. Starting with the coconut oil, then the agave, and finally add the almond butter. When you add each fo the items at a time, you can coat the mixture evenly with each wet ingredient.
Finally, bake the mixture on a baking sheet. Let it bake for 15-20 minutes. if you like your granola a bit crunchier, bake for 5 to 10 more minutes. Let the almond butter brownie granola cool completely. Once it’s cool, take a bite and you’ll be shocked at how much this granola really does taste like a brownie!
Looking for other gluten free recipes? Here are some recipes you may like:
The Most Delicious Healthy Apple Cinnamon Muffins
The Best Paleo Pumpkin Bread Recipe on the Internet
The Best Coconut Chocolate Energy Balls
If you make the almond butter brownie granola, be sure to leave a comment or give this recipe a rating!
We love hearing from you and seeing what recipes you try and commenting back. Try this recipe and tag us on Instagram as well! We love seeing your photos.
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Almond Butter Brownie Granola (Gluten Free)
- Total Time: 30 minutes
Ingredients
- 2 Tbsp coconut oil
- 1 cup gluten-free oats
- 1 cup dried, raw coconut flakes
- 3/4 cup almonds, chopped ((We used salty almonds for this recipe because it helped to balance out the sweet.))
- 6–8 pitted dates, roughly chopped
- 2 Tbsp cacao powder
- pinch salt
- 1/3 cup agave syrup (Alt: maple syrup)
- 2 Tbsp smooth almond butter
Instructions
- Preheat oven to 350°F. **I melt my coconut oil in the microwave before I begin combining ingredients. I do this so that the oil has time to reach room temperature by the time it’s ready to be poured in the bowl.
- In a large bowl, combine gluten-free oats, raw coconut flakes, chopped almonds, chopped & pitted dates, and cacao powder and salt. Stir all ingredients together until the cacao powder coats the ingredients in the bowl.
- Once, the ingredients are coated, pour room-temperature coconut oil in with the dry ingredients and mix together.
- Add agave to ingredients and mix together.
- Add almond butter and make sure the almond butter is evenly dispersed in the mixture (you can add more almond butter if your heart desires😉).
- Prepare a cookie sheet by covering it with parchment paper.
- Pour the granola mixture on the cookie sheet, and bake for 15-20 minutes. Depending on how crispy you like your granola, you can cook for 5-10 mins longer. Allow to cool completely on the pan before transferring to a jar or eating.
Notes
This specific recipe may cook different in my oven. My granola bakes to be chewier, rather than crunchier. It’s honestly so yummy this way but feel free to gauge what texture you would like yours to determine your desired cook time limit. If you want a crunchier granola, bake for 5-10 minutes longer.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
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