Almond and coconutty homemade granola recipe

Almond butter, coconutty granola recipe.

This refined sugar-free granola with bountiful healthy fats is a wonderful bake ahead breakfast for your weekly meal prep. It's equally a delicious make and enjoy on the morning.

You can use any nut or seed butter you like. Almond butter and pumpkin seed butter are delicious!

INGREDIENTS

1 cup steel cut oats

1 cup puffed quinoa

1/2 tsp cinnamon

2 cups almond butter

1/2 cup melted coconut oil

1/2 cup maple syrup

1/4 cup dried wild blueberries

1/4 cup flaked almonds

2 tbsp pumpkin seeds

2 tbsp sesame seeds

1/4 cup pecan nuts

Pinch of sea salt

METHOD

Preheat the oven to 170c. Place the coconut oil in a pan to melt over a low heat. Put the peanut butter and maple syrup in the pan and sir. Mix together the dry ingredients with the wet until fully coated. Transfer to a baking lined tray. Bake for approximately 30 minutes. Check every 10 minutes to stir the mixture to ensure even baking.

My tip to good granola is to make sure the mixture is evenly wet and wet enough. Also, to bake on a lower heat for longer.

There's plenty of recipes to serve the granola with on my website (link in my bio). Think spring green smoothie bowls or make ahead breakfast pots.

Enjoy!