Maple Butter Granola

I have been eating this granola on repeat. Literally every day! It's so delicious; nutty and not too sweet. I top it on granola, but you can also use it as a topping for hot cereal or fresh fruit as well.

Prep time: 70 minutes

Makes 8 cups.

3 1/2 cups of rolled oats

1/4 cup chia seeds

1/2 sunflower seeds

1/2 cup raw pumpkin seeds

1/2 cup almonds, chopped

1/2 tsp cinnamon

1/2 tsp salt

1/2 cup of butter

1/2 cup pure maple syrup

1 tbsp nut butter (I used almond butter but use what you have/love)

1 tsp vanilla extract

1/4 tsp almond extract

Preheat your oven to 325 degrees F

In a large mixing bowl, combine oats, seeds, almonds, cinnamon, and salt; mix well.

In a small saucepan, melt the butter; add the maple syrup and nut butter, then stir to combine. Remove from heat and add extracts.

Slowly pour the wet ingredients over the dry ingredients; use a spatula to fold and coat evenly.

Spread onto a cookie sheet or shallow pan and bake until granola is dry and golden (45 to 60 minutes), turning granola every 10-15 minutes to toast evenly and prevent burning. Keep an eye on this as ovens vary and may need less time.

Store in an airtight jar.