Almond Butter Granola

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3 cups old-fashioned rolled oats ((or gluten-free oats))

1 cup chopped almonds

2 tablespoons ground flaxseed

½ teaspoon ground cinnamon

¼ teaspoon sea salt

⅓ cup creamy almond butter

⅓ cup pure maple syrup

¼ cup coconut oil, (melted)

1 teaspoon vanilla extract

Preheat oven to 325 degrees F.
In a large bowl, combine oats, almonds, flaxseed, cinnamon, and salt. Stir until combined and set aside.
In a medium microwave safe bowl, combine the almond butter, maple syrup, coconut oil, and vanilla extract. Microwave for 30 seconds. Remove from microwave and stir until smooth and combined. Pour mixture over oat mixture. Pour onto a large baking sheet that has been lined with parchement paper or a Silpat baking mat. Spread out the granola evenly on the pan.
Bake granola for 24 to 30 minutes, stirring once, or until granola is slightly golden brown. Remove from oven and let cool completely on the baking sheet. Don't stir while cooling.
Note-the granola will keep in an airtight container or glass jar for up to one month.