|Soft Baked Maple Pecan Almond Butter Granola|
When I tasted the first batch of this granola, I decided I'd made a mistake. I was going for crunchy and crispy, but these clusters were soft, almost melt-in-your mouth. I wasn't even sure it could be labeled granola.
I knew the way to 'fix' the recipe was to reduce the liquid: less oil, less almond butter. Easy peasy.
But then something happened. With each new bite, I grew increasingly smitten with my granola Frankenstein. Due to the nature of my job, I have developed excellent self-control. Yet, I had a difficult not going back for fistful after fistful of this maple pecan goodness.
So I did the only thing that makes sense in such a situation. I came up with an adjective I could tack onto "granola" to legitimize my creation. Thus, Soft-Baked Maple Pecan Almond Butter Granola. It's a mouthful, I know, but it's the best kind!
Seriously, though, this granola is a dream. Ridiculously easy to throw together, and using ingredients you probably already have (note: you can sub vanilla for the maple), this is an affordable big-batch recipe that you can enjoy throughout the week. It's also vegan, seriously fiber-ful and a great source of healthy fat. Feel free to stir in some chocolate chips once it's mostly cooled or sub the pecans for your favorite nut or seed.
If you like the idea of a soft-baked granola, please do give it a try and tag me on Instagram @lauraleabalanced #llbalanced so I can see your beautiful versions.