Almond Butter Crunch Granola {Vegan, Gluten Free}
Author: Esther Schultz
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
- Preheat oven to 300F and line a baking tray with parchment paper.
- In a large bowl, stir together the oats, coconut, almonds, pumpkin seeds, flax seed, chia seeds, and cinnamon. Set aside.
- 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).
- Pour the almond butter mixture into the dry ingredients and stir until all the oats are well coated.
- Spread the mixture on the prepared baking tray, press down, and put it in the oven for 30 minutes, or until golden brown.
- Remove from the oven and let the granola cool on the baking tray.
- 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 https://www.thewholesomefork.com/2016/11/25/almond-butter-crunch-granola-vegan-gluten-free/
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