Yield:
6 Servings
Prep Time:
5 Minutes
Cook Time:
10 – 12 Minutes
Category
Breakfast
ingredients
1 tablespoon lakanto monkfruit sweetened maple syrup
1 tablespoon crunchy almond butter
1 teaspoon vanilla extract
a few dashes of cinnamon
pinch kosher salt
½ cup old-fashioned oats
¼ cup slivered almonds
¼ cup pecans
2 tablespoons no sugar added dried cranberries
41 mini lily’s dark chocolate chips
directions
Step 1:
Preheat your toaster oven to 325ºF and line a small baking tray with a silicone baking mat or parchment paper – set aside.
Step 2:
Add the Lakanto syrup, almond butter, vanilla, cinnamon, and salt to a medium bowl and mix until well combined. Next, add the oats, almonds, and pecans. Fold in until everything is evenly coated.
Step 3:
Use a spatula to spread the granola across the baking tray, then bake in toaster oven for 7 - 10 minutes. Remove and immediately sprinkle with cranberries and chocolate chips.
Step 4:
Let the granola cool completely on the baking tray before transferring it to an airtight container. Store at room temperature.