Pumpkin seeds, sunflower seeds, flax, almond butter, and more come together to make this tasty choc-chip granola.
Ingredients
- 3 cups (270 g) old-fashioned rolled oats
- 1½ cups (60 g) crispy brown rice cereal
- ¼ cup (35 g) sunflower seeds
- ¼ cup (35 g) pumpkin seeds
- ¼ cup (35 g) almonds, roughly chopped
- 2 tbsp (14 g) ground flax seeds
- 1 tsp ground cinnamon
- 1 tsp sea salt
- ½ cup (120 ml) pure maple syrup
- ¼ cup (50 g) light brown sugar
- ¼ cup (60 g) coconut oil
- ¼ cup (60 g) creamy almond butter
- 1 tbsp (15 ml) vanilla extract
- ½ cup (84 g) dairy-free chocolate chips
Instructions
- Preheat the oven to 325°F (165°C) and line a large sheet pan with parchment paper.
- In a large bowl, mix together the oats, crispy rice cereal, seeds, almonds, flaxseeds, cinnamon and salt.
- In a small saucepan, stir together the maple syrup, brown sugar and coconut oil. Bring to a boil, then lower the heat to low and hold at a simmer for about 30 seconds. Turn off the heat and quickly whisk in the almond butter and vanilla until smooth.
- Add the wet ingredients to the dry and stir to combine. Spread the mixture on the prepared sheet pan and press down firmly, using a spatula or another sheet of parchment paper. Sprinkle the chocolate chips on top.
- Bake for 27 to 30 minutes, or until golden brown. The granola will still be a little soft when it first comes out of the oven. Allow it to cool for 5 minutes, then use a spatula to gently break the sheet into a few large clumps. Allow the granola to finish cooling completely on the sheet pan before transferring to an airtight container.