Snickerdoodle Almond Butter Granola

Snickerdoodle Almond Butter Granola

Our friend Becca over at The Salted Cookie concocted the most heavenly-looking granola recipe using our Snickerdoodle Almond + Cashew Butter!

Ingredients:

  • 2 cups old-fashioned oats
  • 1 teaspoon cinnamon
  • 1/2 cup sliced almonds
  • 1/2 cup cashews
  • 1 cup unsweetened coconut flakes
  • 1/3 cup shelled pumpkin seeds
  • 1/2 cup Ground Up Snickerdoodle Almond + Cashew Butter 
  • 1/2 cup light brown sugar
  • 1/3 cup light olive oil
  • 1/2 cup maple syrup
  • 1/2 teaspoon sea salt flakes
  • 3/4 cup dried cranberries

Directions:

  1. Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper and spray with nonstick spray.
  2. In a large bowl mix together the oats, cinnamon, almonds, cashews, coconut, and pumpkin seeds.
  3. Over low heat, gently whisk the sugar, almond butter, maple syrup, and olive oil in a small saucepan just until the sugar has dissolved. Pour the liquid into the oat mixture using a spatula to evenly coat the dry ingredients.
  4. Spread the granola over the prepared cookie sheet, sprinkle with sea salt and bake at 325 degrees for about 30 minutes until the granola is dry, stirring with a spatula a few times to ensure it bakes evenly.
  5. Fold in the dried cranberries.
  6. Allow to cool before storing in an air-tight container or mason jar. Enjoy!

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