There truly is nothing better than homemade granola! Or homemade anything for that matter right! But when it comes to granola, it’s not only quick & easy to make, but much less costly and soooo much tastier!
This easy homemade granola might be my new favorite way to top off my morning smoothies and bowls. Do you know why…. Because I have secret ingredients that make this so special…..and delicious. Well I guess it really isn’t a secret because I already told you it was Cinnamon Maca Almond Butter Granola, but the almond butter & cinnamon are key to this granola. It gives it the BEST flavor and makes the granola crisp and clumpy. I like to use Jem’s Cinnamon Sprouted Almond Butter, but any almond butter will work.
Another reason I LOVE making my own granola is you can control the amount of sugar and I love using my sprouted crispy nuts…the more the better!
I can’t be the only one who prefers less sugar in their granola and more crunch with heavenly clusters! Right? Great…let me share my tip. The key is to let this cool completely (about 45 minutes) without any kind of touching, stirring, or snacking. Trust me, not easy!
I won’t lie. It will be very difficult to do so as the smells of the granola, espeically the cinnamon, permeate the entire house….ahhhhh?! In fact you may want to move it into a spare room or leave your house so you’re not tempted! It will be worth the wait!
You can top your favorite smoothie with this Almond Butter Granola which trust me, is AMAZING! Or have it with yogurt & porridge or eat it right from the pan. I had handful, and than another, and possibly one more, before I finally placed the remaining in a glass jars?.
If you like this granola be sure to check out ~
They’re all my fave?!
CINNAMON MACA CRISPY ALMOND BUTTER GRANOLA
INGREDIENTS:
- 1 cup old fashioned oats
- 1 cup buckwheat groats – soaked for 30 minutes
- 1 1/2 cups raw crispy nuts (almonds, pecans, walnuts, cashews)
- 2 tablespoons ground flaxseeds
- 2 tablespoons white sesame seeds
- 2 tablespoons pumpkin seeds
- 1/3 cup coconut flakes
- 2 teaspoon ground cinnamon
- 1 teaspoon ground cardamon
- 1/2 teaspoon pink Himalayan sea salt
- 1/3 cup creamy almond butter
- 1/3 cup raw honey
- 6 tablespoons coconut ghee
- 1 teaspoon vanilla extract
DIRECTIONS:
- Preheat oven to 160 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, combine oats, buckwheat, nuts, seeds, coconut, cinnamon, cardamon, and salt; set aside.
- In a medium saucepan over low heat, combine almond butter, honey and coconut ghee until smooth, about 3 minutes. Remove from heat; stir in vanilla. Pour mixture over the oats mixture and stir using a rubber spatula just until moist.
- Spread mixture in an even layer onto the prepared baking sheet. Place into oven and bake for minimum of four hours or overnight at very low oven (160 degrees F).
- Let cool completely without stirring, about 45 minutes, before serving or storing in an airtight container for up to 2 weeks.
How long does a batch of granola last at your house and how often do you make granola? I always have another batch going before one runs out!
What’s your favorite way to enjoy granola….I love topping off my smoothies or bowls becuase I love the extra crunch. You?
Do you have a favorite nut butter? I love them ALLLLLLLL☺️
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