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Grain-Free Almond Butter Protein Granola Recipe
This deliciously crunchy granola is a filling snack or breakfast that's not only grain free, but also gluten free, refined sugar free, and vegan! Made with nuts, seeds, coconut flakes, almond butter, and sweetened with maple syrup, it makes the perfect topping for yogurt or a smoothie bowl.
INGREDIENTS1½ cups Navitas Organics Cashew Nuts, chopped ½ cup raw almonds, chopped 1 cup unsweetened coconut flakes ½ cup pepitas 1 scoop Navitas Organics Vanilla & Greens Essential Blend ¼ cup almond butter ¼ cup coconut oil, melted ¼ cup maple syrup Pinch of pink Himalayan salt ⅓ cup Navitas Organics Goji Berries |
DIRECTIONSPreheat oven to 325F and line a baking sheet with parchment paper. Melt together the coconut oil, almond butter and maple syrup on a small pot on the stove. Pour the wet ingredients on top of the dry ingredients and stir until well mixed and all ingredients are coated. Sprinkle Essential Blend over mixture and gently stir to combine. Spread granola mixture into an even layer on the prepared baking sheet. Remove from oven and sprinkle goji berries on top. Press down slightly to form clusters and let cool completely. Once cooled, transfer to an airtight container and store in a cool, dry place for up to two weeks. Makes 3 cups
Submitted by Nicole Nelson of Living Well with Nic |
This deliciously crunchy granola is a filling snack or breakfast that's not only grain free, but also gluten free, refined sugar free, and vegan! Made with nuts, seeds, coconut flakes, almond butter, and sweetened with maple syrup, it makes the perfect topping for yogurt or a smoothie bowl.
Ingredients
1 ½ cups cashews, chopped
- ½ cup raw almonds, chopped
- 1 cup unsweetened coconut flakes
- ½ cup pepitas
-
1 scoop Navitas Organics Vanilla & Greens Essential Blend
- ¼ cup almond butter
- ¼ cup coconut oil, melted
- ¼ cup maple syrup
- Pinch of pink Himalayan salt
-
⅓ cup Navitas Organics Goji Berries
Directions
- Preheat oven to 325F and line a baking sheet with parchment paper.
- Roughly chop cashews and almonds. Add to a bowl along with the pumpkin seeds and coconut flakes.
- Melt together the coconut oil, almond butter and maple syrup on a small pot on the stove.
- Pour the wet ingredients on top of the dry ingredients and stir until well mixed and all ingredients are coated. Sprinkle Essential Blend over mixture and gently stir to combine.
- Spread granola mixture into an even layer on the prepared baking sheet.
- Bake for 30-35 minutes, until the granola starts to brown, stirring and flipping every 10 minutes to ensure even cooking.
- Remove from oven and sprinkle goji berries on top. Press down slightly to form clusters and let cool completely.
- Once cooled, transfer to an airtight container and store in a cool, dry place for up to two weeks.