Ingredients

The following ingredients have 6 Servings
  • 2  cups (200g) old fashioned oats (I use Bob's Red Mill Gluten Free)
  • 1 cup (112g) blanched almond flour
  • 1/3 cup chopped pecan pieces
  • 1/2 cup + 1 tablespoon (180g) pure maple syrup
  • 4 heaping tablespoons (64g) creamy drippy roasted almond butter
  • 2 tablespoons (32g) peanut butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • I use this scale.

Instruction

  • Preheat an oven to 325°F and line a sheet pan with parchment paper. Place the middle oven rack to the lower rack position.
  • In a large bowl, combine the oats, almond flour and chopped pecans and stir well.
  • In a separate small bowl, combine the syrup, almond butter, peanut butter, vanilla and salt and whisk until smooth. Pour over the dry ingredients.
  • Stir until very thick and sticky and evenly coated. This will take a minute or two.
  • Add the mixture to the lined pan and spread out into an even layer with the back of the spoon, it should be about 3/4 inch high.
  • Bake for 15 minutes, then remove from the oven and stir the granola all around from the bottom, so it can cook evenly. Place back in the oven and bake for another 10 minutes until very golden.
  • Let the granola cool 15 minutes or so. It will harden as it cools. Once completely cooled, break it into chunks. Store in a ziplock bag or plastic container in the fridge, to retain its crispness.