Ingredients
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- 2 Tbsp coconut oil
- 1 cup gluten-free oats
- 1 cup dried, raw coconut flakes
- 3/4 cup almonds, chopped ((We used salty almonds for this recipe because it helped to balance out the sweet.))
- 6–8 pitted dates, roughly chopped
- 2 Tbsp cacao powder
- pinch salt
- 1/3 cup agave syrup (Alt: maple syrup)
- 2 Tbsp smooth almond butter
Instructions
- Preheat oven to 350°F. **I melt my coconut oil in the microwave before I begin combining ingredients. I do this so that the oil has time to reach room temperature by the time it’s ready to be poured in the bowl.
- In a large bowl, combine gluten-free oats, raw coconut flakes, chopped almonds, chopped & pitted dates, and cacao powder and salt. Stir all ingredients together until the cacao powder coats the ingredients in the bowl.
- Once, the ingredients are coated, pour room-temperature coconut oil in with the dry ingredients and mix together.
- Add agave to ingredients and mix together.
- Add almond butter and make sure the almond butter is evenly dispersed in the mixture (you can add more almond butter if your heart desires😉).
- Prepare a cookie sheet by covering it with parchment paper.
- Pour the granola mixture on the cookie sheet, and bake for 15-20 minutes. Depending on how crispy you like your granola, you can cook for 5-10 mins longer. Allow to cool completely on the pan before transferring to a jar or eating.
Notes
This specific recipe may cook different in my oven. My granola bakes to be chewier, rather than crunchier. It’s honestly so yummy this way but feel free to gauge what texture you would like yours to determine your desired cook time limit. If you want a crunchier granola, bake for 5-10 minutes longer.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American