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Carob & Almond Butter Granola

Writer: Yiannoulla Burness
Yiannoulla Burness
7 hours ago
2 min read

If you love a little crunch with a hint of sweetness, this homemade Carob & Almond Butter Granola is well worth making. Combining wholesome rolled oats, coconut and rich carob powder with creamy almond butter and maple syrup, it creates delicious little crunchy clusters with a lovely nutty flavour.

Finished with carob buttons for an extra touch of sweetness, this granola is easy to prepare and makes a wonderful addition to your breakfast table. Enjoy it sprinkled over plant-based yoghurt, served with fresh fruit or simply by the handful whenever you fancy a little crunchy treat.

Homemade, wholesome and full of flavour, it is a lovely alternative to store-bought granola.



INGREDIENTS

DRY INGREDIENTS

190 g or 2 cups rolled oats

40 g or ½ cup shredded coconut

40 g or 1/4 cup carob powder, sifted

¾ teaspoon salt

WET INGREDIENTS

¼ cup refined coconut oil, melted

3 tablespoons maple syrup

3 tablespoons almond butter

1 teaspoon vanilla essence

90 g carob buttons or chips



METHOD

  • Preheat the oven to 160°C (320°F). Line a baking tray with baking paper.

  • In a large mixing bowl, combine the rolled oats, shredded coconut, sifted carob powder and salt. Mix well.

  • In a separate medium-sized bowl, combine the melted coconut oil, maple syrup, almond butter and vanilla essence. Stir until smooth and well combined.

  • Pour the wet ingredients over the dry ingredients and mix thoroughly, making sure all the oats and coconut are evenly coated.

  • Transfer the mixture onto the prepared baking tray. Spread evenly and gently press down with the back of a spoon or spatula to help the mixture hold together and form clusters.

  • Place in the preheated oven and bake for approximately 25–30 minutes, or until lightly toasted and fragrant. Keep an eye on the granola towards the end of baking to prevent the coconut from over-browning.



  • Remove the tray from the oven and sprinkle the carob buttons or chips evenly over the granola.

  • Return the tray to the oven for a few minutes, just long enough for the carob buttons to soften. Alternatively, switch off the oven and allow the residual heat to soften them.

  • Remove from the oven and allow the granola to cool completely on the baking tray. Avoid stirring or disturbing the mixture while cooling, as this helps the clusters hold together.

  • Once completely cooled, break the granola apart by hand into small, bite-sized clusters.

  • Transfer to an airtight glass container and store in a cool, dry place.


SERVING SUGGESTIONS

There are plenty of ways to enjoy this crunchy carob and almond butter granola.

  • Breakfast Bowl: Serve with your favourite plant-based milk, such as almond, oat or soy milk, for a simple and satisfying breakfast.

  • Yoghurt & Fruit: Sprinkle over creamy plant-based yoghurt and top with fresh berries, sliced banana or seasonal fruit.

  • Smoothie Bowls: Add a handful over your favourite smoothie bowl for extra crunch and texture.

  • Fruit & Granola: Layer with fresh or stewed fruit and plant-based yoghurt for a delicious breakfast parfait.

  • A Little Snack: Enjoy the bite-sized clusters straight from the jar whenever you feel like something crunchy.

  • Dessert Topping: Sprinkle over dairy-free ice cream or a fruit crumble for an extra touch of crunch.


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