You Won't Believe How EASY it is to Make BIG CLUSTER Granola!

Rough chop 34 cup of whole almonds and 1 cup of peans.

Grind 2 tablespoons of whole chia seeds until broken up.

Measure 2 cups of gluten-free sprouted rolled oats and 1/2 cup of oat bran.

In a pot over low heat, combine 1/4 cup of almond butter, 2 tablespoons of coconut oil, and 4 tablespoons of salted grass-fed butter.

Add 1/4 cup of vanilla infused maple syrup to the pot.

Stir in 1 tablespoon of real vanilla extract and a little almond extract for flavor.

Once melted, remove the pot from heat to avoid bubbling.

In a mixing bowl, combine the chopped nuts, 1/2 cup of pumpkin seeds, 1/2 cup of unsweetened coconut flakes, 1/4 cup of monk fruit, 1 teaspoon of cinnamon, and 1/4 teaspoon of salt.

Pour the melted mixture into the dry ingredients and mix until well combined, forming a dough-like consistency.

Add dark chocolate baking chips and mix gently to avoid melting them too much.

Spread the mixture onto a baking sheet lined with parchment paper, pressing it down flat.

Preheat the oven to 350°F (or 325°F if your oven runs hot).

Bake for 23 to 25 minutes until golden brown, rotating the pan halfway through.

Let the granola cool completely for 3 hours before breaking it into chunks.

Store in a mason jar or airtight container for up to 1 month.

Equipment Needed

Spice Level:

Dietary