Almond Butter Granola

My favorite thing to do with almond butter granola is a breakfast bowl or lunch parfait. This breakfast bowl is just a half cup original plain Chobani Greek Yogurt with fresh mango chunks, blueberries, strawberries, Kiwi, and almond butter granola. I like to mix it all together then dig in.

I'm going to admit something so you can learn from my mistakes. Keep a really close eye on your granola when it is in the oven because the first time I ever made this I didn't pay attention and it got a little too brown. Well, maybe a lot too brown but I ate it anyway.  You should let it cool completely for the great crunch you want from granola.

Preheat oven to 325 degrees

Prepare large sheet pan with parchment paper (a sheet pan with sides is the best)

Ingredients
4 cups whole grain old fashioned oats, (not quick oats)
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup chopped almonds or sliced (optional) or other add ins such as raisins, coconut etc.

Combine dry ingredients and set aside. This is the time for add ins if you choose.

1/3 cup almond butter (natural, just the nuts, no additives)
1/2 cup honey (raw and unfiltered)
2 tablespoons organic coconut oil
1 teaspoon vanilla

Combine in a microwave bowl almond butter, honey, coconut oil, and vanilla and microwave for 20-25 seconds until melted. Stir until combined.

Pour into bowl with oat mixture and stir until thoroughly combined. Pour onto parchment papered pan and spread.

Bake on 325 degrees for about 20 minutes depending on your oven until light brown. But do keep a good eye on it because everyone's oven is different and you don't want it too brown.

Let cool, dry,  and then break it up a little. It won't be crunchy until cooled completely.

Keep in airtight container or zip lock bag. Keeps about three weeks if it lasts that long.