Almond Vanilla Granola

If you’re looking for a granola that actually supports your digestion instead of bloating you, this is it.

This almond vanilla granola skips the oats entirely and leans into a mix of nuts, seeds, and protein to keep you full, energized, and balanced. It’s lightly sweetened with yacon syrup (a lower glycemic, gut-friendly option), and packed with healthy fats and fiber to support digestion and stable blood sugar.

It’s crunchy, subtly sweet, and forms the best clusters—perfect for yogurt bowls, smoothie bowls, or just grabbing by the handful.

Ingredients:

• 1/3 cup all-natural almond butter

• 1.5 tbsp coconut oil

• 1.5 tsp vanilla extract

• 1/4 cup yacon syrup (lower glycemic + gut-friendly)

• 1/2 cup chopped almonds

• 1 cup whole pecans

• 1/2 cup walnuts

• 1/2 cup sunflower seeds

• 1/2 cup pepitas

• 2 tbsp chia seeds

• 1/2 cup clean protein powder (vanilla works best)

• Pinch of sea salt

Instructions:

1. Preheat your oven to 300°F and line a baking sheet.

2. In a small saucepan, gently melt the almond butter and coconut oil until smooth.

3. Remove from heat and whisk in the vanilla extract and yacon syrup.

4. In a large bowl, combine all nuts and seeds.

5. Add the protein powder to the dry mixture first and mix well (this helps it distribute evenly).

6. Pour the wet mixture over the dry ingredients and mix until everything is fully coated.

7. Press the mixture firmly onto the baking sheet (this is key for getting those chunky clusters).

8. Bake for 15–18 minutes, until lightly golden.

9. Let it cool completely before breaking into clusters.