- 3 cups rolled oats
- 1 cup unsweetened coconut flakes
- 1 cup sliced almonds
- 1/ 2 cup pepitas
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/ 2 teaspoon kosher salt
- 2/ 3 cup creamy almond butter
- 1/ 2 cup maple syrup
- 1/ 4 cup coconut oil
- 1 teaspoon vanilla extract
Preheat oven to 300°F and line a baking sheet with parchment paper.
In a large bowl, combine oats, almonds, coconut, pumpkin seeds, cinnamon, ginger, and salt. Set aside.
In a medium saucepan, mix almond butter, syrup, and coconut oil until combined, about 3 minutes. Remove from heat and add vanilla. Stir almond butter mixture into oats until just combined. Spread onto baking sheet and bake for 40-45 minutes, stirring once halfway through.
Let cool completely. Store in an airtight container for up to 3 weeks.
Everyone needs a homemade granola recipe that they can count on, and this is definitely the one. Bursting with sliced almonds, toasted coconut, and pepitas, this crunchy almond butter granola is great atop yogurt but just as delicious on its own.