Almond Butter Granola

This might be the crispiest, crunchiest, yummiest granola I’ve ever made! It’s easy-peasy and if you do 2 simple things:

1- Don’t stir it more than once half-way through and

2- Let it cool completely before breaking into pieces, you will have lots of chunky pieces to enjoy!

Products I used to make this recipe:

• Organic Creamy Almond Butter
• Pure Maple Syrup
• Organic Raisins
• Organic Old Fashioned Oats
• Coconut Sugar
• Coconut Oil
• Raw Almonds
• Shredded organic coconut

Kate’s Tips

• Feel free to switch up the kind of nuts you use. I love almonds and pecans but walnuts, cashews, pistachios, macadamias, sunflower seeds, sesame seeds or pumpkin seeds are all great substitutes.
• If you don’t like maple syrup, substitute a good raw honey.
• Use your favorite dried fruit. Figs, dates, golden raisins, dried apricots…all of those will work.
• If you let the granola cool without touching it, you’ll get more chunks, almost like oatmeal cookies!
• Serve as is or with fresh yogurt and berries.
• Almond butter granola makes a wonderful topping for ice cream!
• Use old fashioned whole oats, not the quick oats.
• This recipe is gluten free!
• I typically use shredded coconut but you could just as easily use coconut flakes.
• I have 2 other granola recipes to check out: Honey Oat Granola and Quinoa Granola

Thanks for stopping by! Let me know if you make this and how it turned out!