This apple butter granola is delicious and it is packed with an array of superfoods. Serve it up with milk and fresh fruit for a hearty and delicious breakfast. Or add it to your favorite smoothie as a finisher.
3 cups rolled oats
1 cup raw nuts – chopped (I used a combination of cashews and almonds)
1/2 cup chia seeds
1/4 cup raw pumpkin seeds
1 tsp. sea salt
1/2 tsp. ground nutmeg
1 tsp. ground cinnamon
1/2 cup almond butter
1/2 cup grade A maple syrup
1/2 cup apple sauce
1/4 cup brown butter ghee (butter or coconut oil will work)
4 tbsp. collagen peptides (optional)
To begin, preheat your oven to 250˚F.
Line a large baking sheet with parchment paper and set it aside. If you don’t have a large sheet pan, use 2 small sheet pans.
Now, add the oats, raw nuts, chia seeds, pumpkin seeds, salt, nutmeg, and cinnamon to a large mixing bowl and set it aside.
Then, add all of the ingredients needed for the sauce into a small saucepan over medium heat. Continuously stir the mixture until it is heated through (do not bring it to a boil) and the mixture is smooth.
Pour the mixture over the dry ingredients. Toss the mixture until all the dry ingredients are well coated with the sauce.
Transfer the mixture to the prepared baking sheet and spread the mixture into an even layer.
Now, transfer the baking sheet to the oven and bake the mixture for 1 hr and 30 minutes (stirring every 15-30 minutes to achieve even color all around). Remove the granola from the oven and toss it using a spatula (break up any big pieces that are stuck together). If the granola is still a little wet, put it back into the oven for another 15 minutes.
When the granola is ready, allow it to cool completely. Store the granola in clean and completely dry mason jars and enjoy with nut milk, over smoothies… etc.
When stored correctly (in an airtight glass container or mason jar) the granola will keep for 4-6 months.
Keywords: apple butter granola, granola, vegan granola,