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Yield: 4 cups of granola
Coconut Butter Granola
Total Time:
40 mins
 
Ingredients
  • 2 1/2 cups old-fashioned rolled oats
  • 1 cup sliced almonds, mine were Trader Joe’s honey roasted!
  • 1 cup unsweetened flaked coconut
  • 1/2 cup ground flaxseed
  • 1/2 teaspoon sea salt
  • 1/2 cup honey
  • 1/3 cup coconut butter
  • 2 tablespoons coconut oil, measured solid
  • 2 tablespoons unsalted butter
  • 2 teaspoons vanilla bean paste
  • 2 teaspoons vanilla extract
Instructions
  1. Preheat oven to 325 degrees F. Line a baking sheet with foil or parchment paper.
  2. In a large bowl, combine oats, almonds, coconut, flaxseed and salt. Stir well and set aside. Heat a small saucepan over low heat and add honey, coconut butter, coconut oil, butter, vanilla bean paste and vanilla extract. Stir until mixture is totally melted and combined. Remove from heat and pour over the oat mixture, stirring with a large spoon until the entire thing is equally moistened. Spread evenly on the baking sheet in one layer. Bake for 10 minutes, toss and then bake for 10 minutes more. Toss again, then bake for about 10 more minutes, stirring every 3 minutes or so until the mixture is golden.
  3. Remove from the oven and set aside to cool for about an hour. After the hour the granola should be hardened – this is when you can break it into clumps and pieces. Eat as desired. Store in an airtight container – this stays good for a week or two!

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