Maple Almond Butter Granola Nutrition

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Maple almond butter granola nutrition

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15min · 1 serving

Ingredients
• * 1 cup packed dates (pitted medjool)
• * 1/4 cup maple syrup
• * 1/4 cup homemade almond butter
• * 1 cup unsalted almonds (lightly chopped if ya fancy)
• * 1 1/2 cups rolled oats (gluten-free for GF)
• * 2 Tbsp dried cranberries
• * Splash vanilla extract
• * Dash cinnamon
• .
• .
• Instructions

-Process dates in a food processor until It forms a “dough” like consistency.

-Toast your oats (and almonds if raw) in a 350-degree F (176 C) oven for 10mins

-Warm maple syrup and almond butter in a small saucepan over low heat.

-Mix all ingredients in a bowl  
• -Once thoroughly mixed, transfer to an 8×8-inch baking dish or other small pan lined with plastic wrap or parchment paper  

-Press down firmly until uniformly flattened

-Cove

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25min · 4 servings

INGREDIENTS:
• 3 cups rolled oats
• generous pinch sea salt
• 1-2 teaspoons ground cinnamon
• 1/4 cup melted coconut oil
• 1/2 cup pure maple syrup
• dash vanilla extract
• 1 1/2 cups mixed nuts

RECIPE: preheat oven to 325 degrees fahrenheit. add oats, cinnamon, and sea salt to a large bowl. combine. pour in melted coconut oil, maple syrup, and vanilla. mix. toss in nuts. mix until all ingredients are evenly coated. spread on a baking sheet. bake for 10 minutes. remove from the oven and flip with a spatula (this helps the oat bake evenly). bake for another 10-15 minutes, or until the edges are browned. remove from the oven. using the back of a spatula or spoon, press down on the granola. let cool completely. dig in. :)

www.wellnesswithedie.com

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Nuts & Maple Syrup Granola - This healthy granola recipe is the perfect addition to your breakfast bowl. A few simple ingredients like rolled oats and nuts, maple syrup, and warming cinnamon & nutmeg, make this easy and healthy granola the ultimate fall breakfast.

Ingredients :
• 180g rolled oats
• 35g pecan nuts
• 45g almonds
• 35g pumpkin seeds
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp of salt
• 4 tbsp coconut or olive oil
• 80g maple syrup

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• 1 1/2 cups @yuj granola
• 1/2 cup peanuts
• 2 tbsp maple syrup

2 tbsp almond butter (not too oily)

1/3 cup almond butter for center
• Topping
• 1 1/2 cup chocolate chips (I used dairy free)

1 tbsp coconut oil

Place granola, peanuts, maple syrup, and 2 tbsp almond butter in the food processor. Pulse until completely blended. Once blended press one scoop firmly into the bottom in a silicone mold. Next, drizzle softened almond butter on to the granola mixture. Place in the freezer 3-4 hours or overnight. Then, melt chocolate and coconut oil on 20 second increments stirring after each one until fully melted. Carefully pour a scoop over each square. Freeze for an additional 30 minutes before enjoying.

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• preheat oven to 325°F.

in a large bowl add 3.5 cups oats, 1/3 cup liquid sweetener, 1/4 cup peanut butter, 1/4 cup + 2tbsp coffee granola butter, 1/4 cup liquid coconut oil, and 1 tsp coffee concentrate.

transfer to parchment lined baking sheet and FIRMLY press down granola across the whole sheet. this is what prevent the granola from falling apart! bake for 20 mins, let cool entirely before breaking apart.

*I used creamy peanut butter, oat haus coffee gb (link in bio saves u $), javy coffee concentrate, and vegan honey for the sweetener. you can also use maple syrup, date syrup, or agave.

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