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This Almond Coconut Butter Granola is the perfect topping for your morning yogurt, or it's great on it's own as a heathy snack! This easy recipe is gluten-free, refined sugar free, and vegan.

Almond Coconut Butter Granola

  • Author: Rachel Conners
  • Cook Time: 45 minutes
  • Total Time: 45 minutes
  • Yield: 20 servings 1x
  • Category: Breakfast
  • Cuisine: American

Description

This Almond Coconut Butter Granola is the perfect topping for your yogurt, or it’s great on its own as a healthy snack! This easy recipe is gluten-free, refined sugar-free, and vegan.


Ingredients

Scale
  • 2½ cups rolled oatsgluten-free if necessary
  • 1 cup almonds, sliced & roughly chopped
  • 1 cup unsweetened coconut flakes
  • ½ cup pepitas
  • 1½ teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon kosher salt
  • 2 tablespoons coconut oil, melted
  • ¼ cup coconut butter
  • ¼ cup almond butter
  • ⅓ cup maple syrup
  • 1½ teaspoons vanilla extract

Instructions

  1. Preheat oven to 300°F. Line a large baking sheet with parchment paper or a Silpat baking liner.
  2. In a large bowl, combine oats, almonds, coconut flakes, and pepitas. In a smaller bowl, mix together remaining ingredients and stir until fully incorporated. Pour wet ingredients into dry ingredients and stir together until the dry ingredients are completely coated.
  3. Pour mixture onto prepared pan and spread into an even layer. Bake for 40-50 minutes, rotating every 20 minutes to ensure even cooking, and flipping sections of it, trying not to break it up too much. Remove from oven and allow to cool entirely (I like to press mine down a bit right when it gets out of the oven so I get chunky granola, depends on your preference). When it’s fully cooled, store in an airtight container for up to a month, if it lasts that long!


Nutrition

  • Calories: 175
  • Sugar: 4
  • Sodium: 61
  • Fat: 11
  • Saturated Fat: 4
  • Carbohydrates: 14
  • Fiber: 3
  • Protein: 4