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Almond Maple Granola

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INGREDIENTS
3 cups (300g) rolled oats
1 cup slivered/sliced almonds
1/2 cup pumpkin seeds
1/2 cup coconut flakes
1/4 cup flax seeds
1/4 tsp salt
—
1/3 cup maple syrup
3 Tbsp avocado oil
1/2 cup nut butter (almond or peanut)
METHOD
Preheat oven to 350°F/180°C and line a baking tray with parchment paper.
Combine all dry ingredients in a bowl and mix. Whisk together the wet ingredients in a separate bowl, then add to the dry and combine until evenly coated.
Place on the tray and spread out evenly.
Bake for 30 minutes, stirring every 10 mins or so for an even crunch.
Let cool down completely (DO NOT TOUCH) before breaking into clusters or desired shape and store in an airtight container for up to 14 days.
3 cups (300g) rolled oats
1 cup slivered/sliced almonds
1/2 cup pumpkin seeds
1/2 cup coconut flakes
1/4 cup flax seeds
1/4 tsp salt
—
1/3 cup maple syrup
3 Tbsp avocado oil
1/2 cup nut butter (almond or peanut)
METHOD
Preheat oven to 350°F/180°C and line a baking tray with parchment paper.
Combine all dry ingredients in a bowl and mix. Whisk together the wet ingredients in a separate bowl, then add to the dry and combine until evenly coated.
Place on the tray and spread out evenly.
Bake for 30 minutes, stirring every 10 mins or so for an even crunch.
Let cool down completely (DO NOT TOUCH) before breaking into clusters or desired shape and store in an airtight container for up to 14 days.
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