Soft Baked Maple Pecan Almond Butter Granola


Soft Baked Maple Pecan Almond Butter Granola

Your new granola addiction, this isn't your typical crunchy clusters, but instead a decadent-tasting soft-baked topping for oatmeal, ice cream, yogurt, with almond milk or straight-up by the handful!
Servings 8



  • 1 cup raw pecans roughly chopped (1/4' pcs)
  • 2 cups rolled oats
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt
  • 2 tablespoons chia seeds
  • 1/3 cup coconut sugar


  • 1/3 cup melted coconut oil or avocado oil
  • 1/3 cup unsweetened unsalted almond butter
  • 1 teaspoon maple extract sub vanilla but obvi won't have a maple flavor


  • Preheat oven to 300 degrees F and line a baking sheet with nonstick parchment paper. Roughly chop pecans and add to a large mixing bowl, along with remaining dry ingredients. Whisk to incorporate.
  • Combine all wet ingredients in another mixing bowl and whisk until smooth. Add dry ingredients to wet and stir to evenly coat. Spread on baking sheet in a thin, even layer and bake for 30 minutes.
  • Allow to cool at least 30 minutes before enjoying. Cool granola completely before storing in a tightly sealed container. It will keep at room temperature for 5 days or in the refrigerator for 10 days. You can also freeze it for several months.
Course: baked goods, Breakfast
Cuisine: American
Keyword: almond butter, budget, Dairy Free, Gluten Free, granola, healthy breakfast, money saving, soft baked
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