Maple Almond Granola

5 from 6 votes

Inspired by Purely Elizabeth's nut butter granola, this homemade version is deliciously moreish being a little salty and a little sweet.

Prep Time7

Cook Time30

Total Time37

Course: Breakfast

Cuisine: American, Vegan

Diet: Vegan

Servings: servings

Calories: 443kcal

Author: Amanda Logan

Ingredients

2 cups rolled oats gluten-free if required
1 cup buckwheat groats raw
½ cup shredded coconut
1 cup almonds chopped, or pecans
½ cup sunflower seeds
2 tablespoon chia seeds
1 teaspoon cinnamon
¾ tsp sea salt
2-3 tablespoon raw sugar
⅓ cup almond butter
⅓ cup maple syrup
3 tablespoon sunflower oil

AUS Customary - Metric

Instructions

Pre-heat the oven to 170° C (340° F) and line a large baking tray with baking paper.
Add the oats, buckwheat, coconut, almonds, sunflower seeds, chia seeds, cinnamon and sea salt to a large mixing bowl.
Whisk together the almond butter, maple syrup and sunflower oil in a bowl. If you are using coconut oil, whisk them together in a small saucepan over low heat on the stove until melted.
Add the nut butter mixture to the dry ingredients and stir through to coat thoroughly.
Spread the granola mixture evenly over the prepared baking tray and pop in the oven for around 15 minutes. Carefully remove the tray from the oven, stir the granola, and pop it back in for another 20-minutes or until golden.
Note. When you remove the tray from the oven, the granola may not feel crunchy. Don't worry, it will crunch-up as it cools.
Remove from the oven and leave it to cool completely before transferring to an air-tight container.
Store the granola in a cool-dry place for up to 2 weeks.

Notes

Can I make this granola gluten-free?

If you need a gluten-free version, simply substitute gluten-free oats, rice flakes or quinoa flakes for the rolled oats. Buckwheat is already gluten-free and I always add buckwheat.

How long does granola store?

This granola will keep in an airtight container in the pantry for up to two weeks.

Nutrition