Maple Almond Butter Granola
Servings: 4 Cups
Ingredients
- 1/2 cup Almond Butter (I like a chunky style for this recipe)
- 1/2 cup Maple Syrup
- 1/3 cup Coconut Oil melted
- 2 tsp Vanilla Extract
- 1 tbsp Cinnamon
- 2 cups Nuts (I used a mix of pecans, cashews, and sliced almonds)
- 1/2 cup Shredded Coconut
- 1/2 cup Almond Flour
- 1/2 tsp Salt
Instructions
- Preheat the oven to 350ºF, and line a baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine the almond butter, maple syrup, melted coconut oil, vanilla, and cinnamon until smooth.
- Chop the nuts using the pulse function on a food processor, or chop by hand with a large knife. Add to the large bowl along with the shredded coconut, almond flour, and salt, and stir until combined.
- Transfer the mixture to the baking sheet and spread into an even layer. Bake at 350ºF for 15 to 20 minutes, or until golden brown but not burned on the edges.
- Allow the granola to cool (it will look like a giant crispy cookie!) before breaking into crumbles.
Notes
- Substitute the pecans, cashews or almonds with other nuts including walnuts or peanuts.
- Store in an airtight container in a cool, dark place (we keep ours in the pantry) for 4 to 6 weeks… although I doubt it will last that long!
- Enjoy by the handful, on top of smoothie bowls, served as a “cereal” with chilled coconut milk, or in a yogurt parfait with fresh fruit.