Vegan Maple Almond Butter Granola

The first day I made homemade granola was the the day my life truly began…

Serious – I don’t know what I was doing with my life before, living on store bought granola, because it just can’t compete in the face of homemade.

Not to mention, homemade granola is way cheaper & healthier than most of the stuff you can buy at the store – oh and it’s stupid easy to make. Like you could have homemade granola baking in your oven, filling your house with the most glorious scent in under 10 minutes kind of easy…

Yeah… ya heard me. We’re not messing around today. This is my go-to granola recipe. The one I always have stocked in my pantry because it’s good at any given point in the day.

I eat it plain or in a bowl with milk; I sprinkle it on my oatmeal, my yogurt, on top of vanilla ice cream, on fresh berries… basically any food is a vehicle for this granola in my world…

It’s quick, easy, healthy, tastes bomb AF, and it just so happens to be vegan – say whaaaattt!?

And when I say “bomb AF,” I freaking mean it. Like this stuff could qualify as crack granola because once you have a chunk, you wont be able to stop. Serious. You have been warned.

Happy Granola baking lovelies

KP xoxo

Maple Almond Butter Granola

Things you need…
3 1/2 cups rolled oats
1 1/2 cups puffed kamaut or puffed quinoa
1 cup large flake coconut
2 tbsp all purpose flour
3 tbsp flax seeds
1/2 cup shaved almonds
1/2 tsp cinnamon
1/4 tsp cardamom
1/4 tsp salt
1/2 cup almond butter
1/3 cup coconut oil, melted
1/2 cup maple syrup
1 1/2 tsp pure vanilla extract

How to make…
Preheat oven to 325F degrees and line a baking sheet with parchment paper.

In a large bowl, whisk together rolled oats, puffed kamaut, flax seeds, almonds, coconut and flour until combined.

In a small bowl, whisk together almond butter, coconut oil, maple syrup, vanilla, salt, cinnamon and cardamom until smooth and combined. Pour over dry ingredients and mix together with spatula until everything is evenly coated.

Spread granola out onto prepared baking sheet and press down and out to the corners. Place in the oven to bake for 20-25 minutes or until the granola is light golden brown.

Remove from the oven and lift the parchment paper out of the tray onto a large cooling rack. Allow granola to cool completely before breaking apart into larger chunks.

Store in an air tight container for up to 2 weeks. Enjoy!

In this bowl I just had plain Greek Yogurt, and fresh blackberries I sauteed with a splash of maple syrup just until they were warmed through.