Cookie Butter Granola

Get ready for your mind to be blown because my latest granola recipe is all that! This cookie butter granola tastes like heaven with the perfect crunch. This gluten free, dairy free and refined sugar free recipe is sure to become your new favourite!

5 from 3 votes

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Servings: cups

Author: Teri-Ann Carty

Prep Time: 15

Cook Time: 30

Total Time: 45

Equipment

baking sheet oven

Ingredients

3 cups gluten-free oats
1 cup raw almonds
½ cup raw cashews roughly chopped
½ cup raw pecans roughly chopped
½ cup pumpkin seeds
½ cup sunflower seeds
½ cup dried unsweetened coconut
1 tbsp cinnamon
1 tsp ground ginger
1 tsp nutmeg
¾ tsp salt
½ cup each olive oil maple syrup and cookie butter
1 tbsp vanilla

US Customary - Metric

Instructions

Preheat the oven to 320 convection or 325 degrees farenheit.
Mix dry ingredients in a large bowl.
Add liquid ingredients into a small saucepan. Place over medium heat on stovetop until combined.
Pour wet over dry ingredients. Stir thoroughly to coat completley.
Spread evenly on 1-2 baking sheets. *PRESS GRANOLA FIRMLY* onto baking sheets.
Place in the oven. After 20 minutes, turn the pans and place back in the oven for 10 more minutes.
Wait for it to cool completely then transfer into mason jars.

Notes

*Pro Tip!*
Pressing the granola firmly onto the pans will help you get massive clumps. Make sure the granola isn't too thick or it won't cook evenly and give you that signature clump I know you all want!

Nutrition

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.