Of the innumerable quirks I can name about myself, craving salt as soon as I eat something sweet is one of them. It was time I develop a recipe that gives the best of both worlds. Granola is almost painfully simple to make but getting it just right to cluster together (aka, that's how I think it should be) took some experimentation. The solution to making clusters came from using sprouted nut butter in lieu of coconut oil. While I usually down this granola by the handful, it occasionally gets sprinkled on homemade coconut yogurt or over a bowl of cauliflower porridge.
As always, aim to use sprouted oats and nuts. Sprouting grains, nuts, seeds, and legumes is incredibly important to our digestion and absorption of nutrients from these foods. And in regard to how this granola is sweetened, maple syrup can be substituted for honey. I prefer to use raw honey over maple syrup in the kitchen because it's a product I can source from local Colorado farmers.
3 tablespoons raw honey
1/4 cup sprouted nut butter
1 teaspoon vanilla extract
1 1/2 cups sprouted rolled oats
1/2 cup coconut flakes
1/2 teaspoon coarse celtic sea salt
Preheat oven to 325°F. Prepare a baking sheet with parchment paper.
If your honey is too thick to stir, melt until it's runny. Stir with sprouted nut butter and vanilla extract in a medium sized bowl until incorporated.
Add oats, coconut flakes, and salt to the liquid mixture. Mix until evenly coated.
Transfer mixture to the baking sheet and spread gently. Sprinkle with salt and bake for 16 - 18 minutes.