This Vanilla Almond Granola is the perfect breakfast, snack or dessert! It’s naturally sweetened, perfectly crunchy and super simple to whip up!
Preheat oven to 325 degrees. Add oats and slivered almonds to a large bowl. Mix to combine.
In another bowl, add melt the coconut oil. Let it cool for a minute or two. To the melted coconut oil, add the almond butter, maple syrup, vanilla extract and a pinch of salt. Whisk to combine until smooth.
Add in the wet ingredients to the dry and combine until sticky.
Add to a nonstick baking sheet and make sure it’s spread evenly.
Bake for 15 minutes. Flip and then add back into the oven for an additional 8-10 minutes. Let cool on the pan for a few minutes and then eat up! Store leftovers in a tightly sealed jar or tupperware container at room temperature for up to 7 days.
No coconut oil? You can substitute 1/3 cup of melted butter.