I wanted to share a granola recipe I created using sunflower butter. I call it dessert granola because it is that good! If you plan to make it, share your experience on my blog link below the recipe.
Peanut Butter is so last year… You can substitute peanut butter but I like using sunflower butter for this one. It’s a good alternative as many people are sensitive to the fungus in peanuts. Add seeds instead of nuts for a lower fat/calorie recipe. Coconut nectar as a choice of sweetener is low glycemic. Or skip the sweetener all together. Lots of room for creativity on this recipe.
- ¼ cup sunflower butter or other nut/seed butter (w/ sea salt)
- ¼ cup coconut nectar, or other sweetener (honey, pure maple syrup, etc)
- 2 T coconut oil or coconut butter
- 2 t cinnamon
- 1 t vanilla
- 1/8 t sea salt
- 1 ½ cups rolled oats (if gluten sensitive, use gluten-free oats)
- ½ cup seeds/nuts of your choice (sunflower, pumpkin, sesame, flax, almonds, walnuts, etc.)
- Other ideas: raisins, chocolate chips, dried fruit, goji berries, carob chips, etc.
- Warm Group 1 on stove until melted
- Remove from heat and stir in Group 2
- Stir in Group 3 until coated with mixture (may not need all oats)
- Form mixture into a rectangle on center of baking sheet or dehydrator sheet
- Either bake at 300 degrees for 25min or dehydrate at 115 degrees for 24hrs (for a raw treat)
- Cool then break into clusters. Enjoy!
Shelf life? No worries. The granola will be gone before you know it.