This grain-free chocolate chip granola is totally paleo and made with nuts, seeds, and coconut, some chocolate chips sprinkled in and topped with flaky sea salt. It's delicious and pure clustery goodness, perfect with your breakfast or as a snack.
1. Preheat oven to 350ºF. Line a sheet pan with parchment paper.
2. In a large bowl, whisk together the almond butter, maple syrup, melted coconut oil, and vanilla extract.
3. Chop the nuts or pulse them through a food processor to roughly chop.
4. Add all dry ingredients to the bowl with the almond butter mixture. Stir well to combine and make sure everything is evenly coated.
5. Pour onto the parchment paper and pat down to pack the mixture together. Sprinkle with flaky sea salt.
6. Bake in the oven for 15 minutes, then gently move the mixture around with a spatula, careful not to break up the clusters too much, and bake for an additional 10 minutes or until golden.
7. Allow the granola to cool, then break up with a spatula for delicious clusters.
8. Store granola at room temperature or in the fridge (I recommend in the fridge!). Enjoy!
