Almond Coconut Multi-Seed Granola

• Course Breakfast
• Cuisine American

Prep time

Cook time

Servings

Ingredients

• Crackers
• 1 cup lightly crushed Crunchmaster® Multi-Seed Original
• Pantry
• 1 cup old-fashioned rolled oats
• 1/2 cup Coconut Flakes
• 1/4 cup Almond Butter
• 1/4 cup maple syrup
• Nuts and Seeds
• 1/2 cup chopped almonds
• 2 tbsp Chia Seeds
• Oil and Vinegar
• 1/4 cup coconut oil, melted
• Baking and Spices
• 1/2 tsp Ground Cinnamon
• 1 tsp Vanilla Extract

Instructions

1. Preheat oven to 325˚F. In large bowl, toss together crackers, oats, coconut flakes, almonds, chia seeds and cinnamon; set aside.
2. In small saucepan set over medium heat, combine coconut oil, almond butter, maple syrup and vanilla; cook for 2 to 3 minutes or until melted together. Pour over cracker mixture, tossing until well coated.
3. Arrange granola in even layer on parchment paper–lined baking sheet. Bake, stirring occasionally, for 25 to 35 minutes or until lightly golden brown. Let cool completely. (Can be stored in airtight container for up to 2 weeks.)