Notes: This is my homemade creamy almond butter recipe. You just need 10 minutes and a blender to make it! Store-bought creamy almond butter may be substituted if it’s the natural drippy-style kind (the only ingredients should be almonds and salt). I typically don’t recommend substituting crunchy almond butter.

Honey or agave may be substituted for the pure maple syrup.

Quick cooking oats (also called “instant” or “one-minute” oats) may be substituted for the old-fashioned oats. I don’t recommend substituting steel cut oats.

Regular crisp rice cereal (i.e. Rice Krispies) may be substituted in place of the brown rice cereal.

These are the sliced almonds I used! Only add the sliced almonds to your granola towards the end of baking if they’re “natural” or raw. If you’re using sliced almonds that have already been toasted, they may end up burning in the oven—so add them AFTER the granola has finished baking instead!

You do NOT end up with bits of egg in your granola! It’s just like when you put eggs in cookie dough. You don’t end up with chunks of scrambled cooked eggs in your cookies, right? Same thing here! You thoroughly mix together the ingredients so you’ll never see bits of cooked egg in your granola. I promise!

The brown rice cereal adds a big crunch to your granola clusters without any extra oil or butter. It’s such a great trick, and I use it in all of my granola recipes! (If you check the ingredients in your favorite store-bought granola cereals, I bet some of them use rice cereal as well!)

If your granola turns a really deep dark brown while baking, that’s totally okay! From my granola baking experience, liquid sweeteners (like pure maple syrup!) tend to caramelize and turn a much deeper shade of brown than granulated sweeteners. As long as it isn’t black and burnt, it should be just fine!

{gluten-free, clean eating, low fat}