Almond Butter Crunch Granola {Vegan, Gluten Free}
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 3 cups rolled oats (use gluten free oats for gluten free granola)
  • 1 cup unsweetened shredded coconut
  • ½ cup raw sliced almonds
  • ¼ cup pumpkin seeds
  • ¼ cup ground flax seed
  • 2 tbsp chia seeds
  • ½ tsp cinnamon
  • ½ cup almond butter
  • ¼ cup maple syrup
  1. Preheat oven to 300F and line a baking tray with parchment paper.
  2. In a large bowl, stir together the oats, coconut, almonds, pumpkin seeds, flax seed, chia seeds, and cinnamon. Set aside.
  3. Put the almond butter and maple syrup into a saucepan and place it over a medium heat. Stir until melted and well combined (about 2 minutes).
  4. Pour the almond butter mixture into the dry ingredients and stir until all the oats are well coated.
  5. Spread the mixture on the prepared baking tray, press down, and put it in the oven for 30 minutes, or until golden brown.
  6. Remove from the oven and let the granola cool on the baking tray.
  7. Once completely cool, gently break up the granola into clusters and store in a jar or tupperware for up to 2 weeks.
Recipe by The Wholesome Fork at