About the Recipe
an original For Good Granola recipe
the almonds will breakdown and process faster if the oils from the almonds are still warm. Don't let almonds cool completely before step 3. Additionally, it will be much easier to mix in granola in step 5 if almond butter is still slightly warm.
Ingredients
4 cups whole almonds, not roasted, unsalted
3 T honey, plus more to taste
2 T coconut oil, plus more to thin consistency
2 t cinnamon, ground
3/4 t salt, plus more to taste
Directions
Step 1
Preheat oven to 375 degrees and adjust rack to middle position.
Step 2
Roast almonds in a single layer on a rimmed baking sheet until fragrant and toasty, about 10-12 minutes. Stir and rotate sheet pan halfway through roasting. Let almonds cool slightly.
Step 3
To the bowl of a food processor add still warm almonds, honey, coconut oil, cinnamon, and salt. Pulse until all ingredients are combined and a paste begins to form.
Step 4
Remove lid and scrape down sides of bowl with a rubber spatula. Return lid and process until smooth, stopping as needed to scrape down sides of bowl. Add additional coconut oil if a thinner consistency is desired.
Step 5
Transfer smooth almond butter to medium mixing bowl. Add granola and fold in until evenly combined. Taste and adjust with additional honey and salt as needed.
Almond butter can be stored in refrigerator in well sealed container for up to 2 months. Bring to room temperature for spreadable consistency.
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