Snickerdoodle Almond Butter Granola
Happy New Year! I figure we might as well start off 2017 with a bit of a cookie detox, which I am sure we all need after the holidays. And what better way to start off the new year and your morning than with some delicious homemade granola. This recipe for Snickerdoodle Almond Butter Granola was a happy experiment inspired by a jar of Cinnamon Snickerdoodle Almond + Cashew butter that I received last month from my friend over at Ground Up PDX. I have a good base granola recipe that I like to experiment with, and was looking for something sweet, salty and full of cinnamon flavor. Snickerdoodle has been one of my favorite flavors for a long time – both in cookies and coffee – so it seemed like the perfect flavor for a sweet and salty homemade granola.
Snickerdoodle cookies are one of my favorites. Snickerdoodle coffee is my lifeblood. So it only made sense that I’d be head over heels for Cinnamon Snickerdoodle Almond + Cashew Butter. And let me tell you … it tastes just as good as it sounds, maybe even a bit better. While best enjoyed by the spoonful straight from the jar, I was looking for a new way to incorporate this delicious nut butter into a recipe. And since sweet + salty is my thing, a baked Snickerdoodle flavored granola seemed like the perfect flavor combination for this crunchy treat.
The light brown sugar, dried cranberries and cinnamon are the sweet flavors that compliment the saltiness of the nuts, nut butter and pumpkin seeds. I also topped it off with some sea salt flakes to enhance the flavors. And man oh man is this addicting. While you can definitely eat it straight from the jar with a spoon (guilty!), this would be delicious over some Greek yogurt or fresh fruit. I like to eat it over some fresh strawberries with a little cool whip, and then a spoonful of crunchy granola on top.
The Almond + Cashew Butter added a nice texture to the granola, which I usually only make with olive oil + maple syrup. I love that the nut butters from Ground Up don’t use any added sugar. The only ingredients in it are: Almonds, Cashews, Coconut, Cinnamon, Honey, Vanilla + Sea Salt. It’s absolutely smooth and perfect. And to make things even sweeter, each jar of nut butter benefits a great cause.
My friend Carolyn is one of the do-gooder founders behind Ground Up PDX. Ground Up is a for-profit business intent on training disadvantaged women in the Greater Portland, Oregon area in marketable skills through the production and sales of delicious & nutritious nut butters! Ground Up takes a holistic approach to empowerment, offering personal development services and mentoring during the workday. Their goal is for women to engage in creative self-expression with the hope of gaining confidence and realizing their full potential. Women will work with the Ground Up team for 6-9 months and then transition into full-time employment at Portland-area businesses. Beyond Snickerdoodle, they have a wide variety of delicious flavors like Lavender Honey, Espresso Stout, Coconut Cardamon with Chia and more!
So if your New Years resolutions include eating a bit healthier definitely try this recipe for homemade Snickerdoodle Almond Butter Granola. And if you’re looking to do some good this year, be sure to check out Ground Up and #spreadgood.
Snickerdoodle Almond Butter Granola
Yield: 5 Cups
Prep Time: 5 Minutes
Cook Time: 25 Minutes
Total Time: 30 Minutes
- 2 cups old-fashioned oats
- 1 teaspoon cinnamon
- 1/2 cup sliced almonds
- 1/2 cup cashews
- 1 cup unsweetened coconut flakes
- 1/3 cup shelled pumpkin seeds
- 1/2 cup Almond or Cashew Butter (I used Snickerdoodle Almond + Cashew Butter from Ground Up PDX)
- 1/2 cup light brown sugar
- 1/3 cup light olive oil
- 1/2 cup maple syrup
- 1/2 teaspoon sea salt flakes
- 3/4 cup dried cranberries
- Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper and spray with nonstick spray.
- In a large bowl mix together the oats, cinnamon, almonds, cashews, coconut, and pumpkin seeds.
- Over low heat, gently whisk the sugar, almond butter, maple syrup, and olive oil in a small saucepan just until the sugar has dissolved. Pour the liquid into the oat mixture using a spatula to evenly coat the dry ingredients.
- Spread the granola over the prepared cookie sheet, sprinkle with sea salt and bake at 325 degrees for about 30 minutes until the granola is dry, stirring with a spatula a few times to ensure it bakes evenly.
- Fold in the dried cranberries.
- Allow to cool before storing in an air-tight container or mason jar. Enjoy!