I’m not a big fan of granola that is super sweet, especially if I’m going to eat it for breakfast. This recipe has the perfect combination of salty and sweet for me. The granola is great on its own or with yogurt and berries.
I like to make a double batch and store it for a few days in an airtight container. I highly suggest a double batch if you aren’t going to eat the granola with anything else. It’s delicious and will go fast.Print
Salty & Sweet Granola (GF)
This granola is the perfect combination of salty and sweet.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 3 cups 1x
- Category: Breakfast
- Method: Baking
Preheat oven to 300 degrees.
In a large mixing bowl combine the rolled oats, pecans, coconut flakes, cinnamon and sea salt. Add in the coconut oil, maple syrup and almond butter. Stir until all the oats are coated and the ingredients begin to clump together.
Pour mixture onto a baking sheet lined with parchment paper and press the granola down lightly. Pressing the granola now will ensure you get some chunks when it cools.
Bake for 30 minutes. Let cool completely before breaking apart.
Store in an airtight container for up to a week.
Keywords: granola, breakfast, snack, gluten free, dairy free
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