Description
Strawberry banana granola made oil-free with creamy almond butter and sweetened with maple syrup. Gluten-free with a grain-free option!
Ingredients
- 1 cup raw almonds, roughly chopped or slivered
- 1 1/2 cup gluten-free old-fashioned rolled oats (if grain-free, sub another cup of nuts here)
- 1/2 cup unsweetened shredded coconut flakes
- ¼ cup pure maple syrup
- 1/4 cup + 3 TBSP runny almond butter
- 1/2 cup Bare Snacks Strawberry Banana Chips or Bare Snacks Banana Chips
Instructions
- Preheat the oven to 350°F and line a rimmed baking sheet with parchment paper.
- Add the almonds, coconut flakes, and rolled oats to a bowl and stir them with a spoon to combine.
- Stir in the maple syrup and almond butter and stir again until well-combined.
- Press the mixture onto the prepared parchment lined baking sheet. Spread the mixture as evenly as you can by pressing down with your hands or the back of a spatula without making any holes where the parchment shows through.
- Bake the pan for 12-14 minutes, or until the edges are slightly browned. Remove the granola from the oven and allow to cool for 30 minutes. Resist the urge to break the granola apart during this time to ensure for chunkiness later!
- After the 30 minutes is up, break up the granola with your hands or a knife into large chunks. Add in the banana chips and/or strawberry banana chips and toss to combine.
- Mix the granola and store it in an air-tight container for 2-3 weeks.
- Enjoy!
Notes
Recipe adapted from my Oil-Free Chunky Tahini Granola
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Breakfast, Snack
- Method: Oven-Bake
- Cuisine: Vegan, Oil-Free, Gluten-Free, Refined Sugar-Free