Grain-Free Almond Butter Protein Granola
This Grain-Free Almond Butter Granola is a nutrient-dense, filling snack or breakfast, and it's gluten-free, grain-free, refined sugar-free, and vegan! Made with nuts, seeds, coconut flakes, almond butter, and sweetened with maple syrup. It makes the perfect yogurt or smoothie bowl topping, or a simple snack on its own!
Ingredients
- 1 ½ cup Raw Cashews chopped
- ½ cup Raw Almonds chopped
- 1 cup Coconut Flakes I used Dang brand
- ½ cup Raw Pumpkin Seeds
- 4 Tbs Plant-Based Protein Powder
- ¼ cup Almond Butter
- ¼ cup Coconut Oil melted
- ¼ cup Maple Syrup
- Pinch of Pink Himilayan Salt optional
- ⅓ cup Goji Berries can use any dried fruit
Instructions
- Preheat oven to 325F and line a baking sheet (or 2, if they're smaller) 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 the ingredients are coated.
- Sprinkle protein powder on top of the mixture and gently stir to combine.
- Spread the granola mixture into an even layer on the prepared baking sheet(s).
- Bake for 30 - 35 minutes, until the granola is starting to brown. I recommend stirring and flipping it every 10 minutes to ensure even cooking.
- Remove from the oven and sprinkle goji berries on top.
- Press down slightly to help form clusters, and then let cool completely without disturbing to help the clumps form.
- Let cool completely then transfer to an airtight container. Store in a cool, dry place for two weeks.
Notes
Gluten-Free, Grain-Free, Vegan