Maple Almond Butter Granola
A perfectly crunchy topping to yogurt, chia pudding or even eaten out of hand. This granola has a high ratio of healthy fat and fiber from the nuts and seeds to whole grain rolled oats and makes a great breakfast, snack or healthy treat.
Servings: 18 servings, 1/2 cup per serving
Calories: 388kcal
Ingredients
Dry Ingredients
- 3 cups old-fashioned rolled oats
- 1½ cup sliced almonds
- 1½ cup walnuts, raw roughly chopped
- 1 cup pumpkin seeds I like Go Raw sprouted pumpkin seeds
- 1 cup cashews, raw roughly chopped
- ½ cup flaked coconut, unsweetened
- ½ cup sunflower seeds, raw unsalted
- 2 tsp cinnamon
- 3 pinches flake sea salt such as Maldon; can use 1/2 tsp kosher salt instead
Wet Ingredients
- ¾ cup coconut oil, melted
- ½ cup pure maple syrup
- ⅓ cup almond butter
- 4 tsp vanilla
- 1 egg white lightly beaten
Instructions
- Preheat the oven to 325° Line 2 rimmed baking sheets with parchment paper.
- Combine dry ingredients in a large mixing bowl.
- In a medium bowl, add all of the wet ingredients and whisk until thoroughly combined.
- Pour wet mixture over dry mixture and fold together until all oats, nuts and seeds are well coated.
- Divide the mixture between the prepared baking sheets and spread out evenly, pressing firmly with a spatula.
- Bake on an upper middle rack until slightly golden, about 35-40 minutes. Be sure to spin your sheet pans after 20 minutes to ensure even baking.
- Let sit until granola is completely cool and taking care not to break up too many of those granola clusters. Stores well in a sealed container for a week or two.
Notes
Recipe tip: We keep our granola in the freezer and eat it directly from there - it keeps perfectly crunchy!
Nutrition
Calories: 388kcal | Carbohydrates: 23g | Protein: 9g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Sodium: 72mg | Potassium: 321mg | Fiber: 5g | Sugar: 7g | Vitamin A: 5IU | Vitamin C: 0.3mg | Calcium: 73mg | Iron: 2mg