Clumpy Coconut Butter Granola

• Vegan

• Breakfast Foods

  • 2 cups Rolled oats

• Condiments

  • 1/2 cup Coconut butter
  • 1/2 cup Maple syrup, pure

• Pasta & Grains

  • 1 cup Buckwheat, raw

• Baking & Spices

  • 1/2 cup Almond meal
  • 1/2 tsp Sea salt
  • 1 tsp Vanilla extract, pure

• Nuts & Seeds

  • 1 cup Cashews, raw
  • 1 cup Coconut flakes

Found on thegreenlife.ca

Description

Ingredients

• 2 cups rolled oats (certified gluten-free if necessary)
• 1 cup raw buckwheat
• 1 cup raw cashews
• 1 cup coconut flakes
• ½ cup almond meal (you can make your own by grinding raw almonds in your food processor)
• ½ tsp sea salt
• ½ cup melted coconut butter - about ¾ cup solid (also called coconut puree or coconut manna)
• ½ cup pure maple syrup
• 1 tsp pure vanilla extract

Directions

• Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
• In a large bowl, combine the oats, buckwheat, cashews, coconut flakes, almond meal and sea salt.
• In a small saucepan over low-medium heat, melt the coconut butter, stirring occasionally. Make sure you get ½ cup coconut butter once melted. Add maple syrup and vanilla extract and whisk to combine.
• Pour the liquid mixture into the bowl of dry ingredients. Mix with a wooden spoon to coat.
• Spread the granola mixture evenly onto the prepared baking sheet and press with a spatula to make sure it is quite compact.
• Bake in the oven for 12-15 minutes. The bottom and edges should be golden. Flip the granola in big chunks using a spatula, and place back in the oven. Bake for another 12-15 minutes, until brown and crispy.
• Remove and let cool completely.