This Trader Joe's granola contains inflammatory canola oil as a key binding agent, which we'll completely eliminate. The original uses processed brown rice syrup and regular cane sugar, which we'll upgrade to organic versions. Our DIY version removes the seed oil inflammation risk while providing superior nutrient density and flavor through organic ingredients.
Based on: Almond Butter Granola
· Makes approximately 30 servings (about 4.3 pounds)
· Serving: 0.67 cup (65g)
Why This Recipe is Seed Oil Free
Commercial Almond Butter Granola from Trader Joe's often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Almond Butter Granola may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic old-fashioned rolled oats
877g (about 8.5 cups) · Bob's Red Mill Organic Old Fashioned Rolled Oats
Primary base providing fiber, complex carbs, and the signature granola texture
Organic raw almonds
292g (about 2 cups) · Terrasoul Superfoods Organic Raw Almonds
Provides healthy fats, protein, vitamin E, and signature almond flavor
Natural sweetener with enzymes that adds complexity and binding power
Organic coconut flakes
39g (about 0.5 cup) · Let's Do Organic Coconut Flakes
Adds tropical sweetness and extra healthy fats with textural interest
Organic vanilla extract
10ml (2 teaspoons) · Simply Organic Pure Vanilla Extract
Enhances and rounds out all flavors with warm aromatic compounds
Unrefined sea salt
10g (about 2 teaspoons) · Redmond Real Salt Fine
Enhances sweetness perception and balances flavors while providing trace minerals
Instructions
Step 1. Preheat oven to 300°F (150°C) and line two large rimmed baking sheets with parchment paper. In a large mixing bowl, combine 877g (8.5 cups) rolled oats with 292g (2 cups) roughly chopped almonds and 39g (0.5 cup) coconut flakes. If using whole brown rice cereal instead of crisps, lightly crush 97g (1.5 cups) in a food processor for 3-4 pulses until broken into smaller pieces, then add to the oat mixture.
Step 2. In a medium saucepan over medium-low heat, warm 234g (0.75 cup) brown rice syrup, 156g (0.67 cup) almond butter, and 97g (7 tablespoons) coconut oil, stirring constantly for 3-4 minutes until the mixture is completely smooth and just begins to simmer around edges. Remove from heat and immediately whisk in 58g (3 tablespoons) honey, 78g (6 tablespoons) cane sugar, 10ml (2 teaspoons) vanilla extract, and 10g (2 teaspoons) sea salt. The mixture should be pourable but thick - if too thick, return to low heat for 30 seconds.
Step 3. Pour the warm liquid mixture over the dry ingredients and use a large wooden spoon or silicone spatula to thoroughly combine, ensuring every oat and nut is coated. The mixture should hold together when squeezed in your hand but not be overly wet. If it seems dry, the coconut oil may have solidified - briefly warm the mixture in a 200°F oven for 2-3 minutes and re-mix.
Step 4. Divide the mixture evenly between the two prepared baking sheets, spreading it into an even layer about 0.5-inch thick. Press gently with the back of a spatula to create clusters - don't press too hard or you'll create one solid sheet. Bake for 20-25 minutes, then remove and gently stir each sheet, breaking up any overly large pieces while preserving clusters.
Step 5. Continue baking for another 15-20 minutes until the granola is deep golden brown and feels dry to the touch. The coconut oil will help it crisp as it cools, so don't overbake. Remove from oven and let cool completely on the baking sheets for at least 45 minutes - this cooling time is crucial for developing the proper crunchy texture as the coconut oil solidifies.
Step 6. Once completely cool, break into desired cluster sizes and store in airtight containers. For serving, measure 65g (about 0.67 cup) per portion. The granola will stay fresh for 3-4 weeks at room temperature, or can be frozen for up to 6 months. If clusters become too soft in humid weather, re-crisp in a 250°F oven for 8-10 minutes and cool completely before storing.
Storage
Store in airtight containers at room temperature for 3-4 weeks. Keep in a cool, dry place away from direct sunlight. Can be frozen for up to 6 months. If granola softens in humid weather, re-crisp in low oven before serving.
Cost Comparison
Cost per serving (homemade)$0.23
Cost per serving (store-bought)$0.45
Savings49%
The upfront ingredient cost is higher due to organic quality, but most ingredients (especially nuts, honey, and coconut oil) serve many future batches. Buying in bulk reduces per-serving costs significantly while eliminating inflammatory seed oils completely.