Homemade Almond Butter Maple Granola
Inspired by Purely Elizabeth's nut butter granola, this homemade version is deliciously moreish being a little salty and a little sweet.
Servings 10 servings
- 1/3 cup almond butter
- 1/3 cup maple syrup
- 1/4 cup coconut oil
- 2 cups rolled oats gluten-free if required
- 1 cup buckwheat groats raw
- 1/2 cup shredded coconut
- 1 cup pecans chopped
- 1/2 cup sunflower seeds
- 2 tbsp chia seeds
- 1 tsp cinnamon
- 1/2 tsp sea salt
- 2 tbsp raw sugar optional
Pre-heat the oven to 170 degrees C (340 degrees F) and line a large baking tray with baking paper.
Combine the almond butter, maple syrup and coconut oil in a small saucepan stirring over low heat until well combined.
Add the oats, buckwheat, coconut, pecans, sunflower seeds, chia seeds, cinnamon and sea salt to a large mixing bowl.
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 40 minutes, turning the tray half-way through the cooking time.
When the granola is golden, remove from the oven and sprinkle it with raw sugar. Leave to cool completely before transferring to an air-tight container.
Store the granola in a cool-dry place for up to 2 weeks.
Calories: 398kcal | Carbohydrates: 40g | Protein: 8g | Fat: 24g | Saturated Fat: 7g | Sodium: 131mg | Potassium: 332mg | Fiber: 6g | Sugar: 11g | Vitamin A: 5IU | Vitamin C: 0.2mg | Calcium: 82mg | Iron: 2.3mg