Instructions

• Preheat the oven to 325°F (163°C). Line a large baking sheet with parchment paper or a Silpat baking mat.
• In a large bowl, combine 3 cups old-fashioned rolled oats (or gluten-free oats), 1 cup chopped almonds, 2 tablespoons ground flaxseed, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon sea salt. Stir until evenly mixed and set the bowl aside.
• In a medium microwave‑safe bowl, combine 1/3 cup creamy almond butter, 1/3 cup pure maple syrup, 1/4 cup melted coconut oil, and 1 teaspoon vanilla extract.
• Microwave the almond butter mixture for 30 seconds. Remove and stir until smooth and fully combined; if needed, microwave an additional 10–15 seconds, then stir again until smooth.
• Pour the warm almond butter mixture over the oat mixture. Stir thoroughly with a spatula or spoon until the dry ingredients are evenly coated.
• Transfer the coated oat mixture onto the prepared baking sheet and spread it into an even layer (about 1/2–3/4 inch thick). Press lightly if you want larger clusters.
• Bake the granola for 24 to 30 minutes, stirring once halfway through baking (about 12–15 minutes in). Rotate the pan if your oven has hot spots. Bake until the granola is slightly golden brown.
• Remove the baking sheet from the oven and let the granola cool completely on the sheet without stirring. Cooling undisturbed will help clusters form.
• Once cooled, break the granola into pieces as desired and store it in an airtight container or glass jar for up to one month.