Sunflower Butter Cookie Granola- Glutenfree and Vegan frm HeatherChristo.com

Happy Monday! Hope you had a wonderful weekend! Ours was eventful (I blabbed on and on about it here) and I am actually really excited to hop back into a full, productive week here in Seattle. No travel, no distractions, just working and kids and order (is it weird that I am craving a schedule?) We are in the 6 weeks until Summer mind frame that means WORK GRIND to me. Sooooo, we might as well get to it!

Sunflower Butter Cookie Granola- Glutenfree and Vegan frm HeatherChristo.com

And when I am in a stressful work-grind, I can’t help but get snacky. Is that a word? Or did I just make it up? I’m going to say that it is a word, and it means that I like to do quite a lot of stress induced snacking. And my favorite snack lately by far is this insanely addictive Sunflower Butter Cookie Granola. It tastes like a peanut butter cookie, only no peanuts, no nuts, but SUNBUTTER which is SO good!! And it’s all baked into granola- amazing by the handful or in a bowl with a little unsweetened coconut milk and some fresh berries. Either way it is just completely impossible to stop eating. And to stop thinking about. In fact, I am due to make another batch…..

Sunflower Butter Cookie Granola- Glutenfree and Vegan frm HeatherChristo.com

Sunflower Butter Cookie Granola- Glutenfree and Vegan
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 5 cups gluten free oats
  • 2 cups unsweetened shredded coconut
  • 1 cup brown sugar
  • 1 cup sunflower seed butter
  • 1 cup maple syrup
  • ½ cup coconut oil
  • 1 tablespoon vanilla
  • 2 teaspoons kosher salt
  • ½ cup coconut coconut flakes
Instructions
  1. Preheat the oven to 350 degrees.
  2. In a large bowl combine the oats and coconut.
  3. In a small saucepan combine the brown sugar, sunflower seed butter, maple syrup, coconut oil, vanilla and salt over medium low heat. Stir together until smooth and then add it to the oats and coconut. Stir well to coat and then transfer from the bowl onto a parchment lined sheet pan.
  4. Bake the granola at 350 degrees for 20 minutes and then stir and bake for another 15 minutes until golden brown. Let the granola cool before breaking up and storing in a Tupperware or Ziploc.

 

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Sunflower Butter Cookie Granola- Glutenfree and Vegan frm HeatherChristo.com

Happy Monday! Hope you had a wonderful weekend! Ours was eventful (I blabbed on and on about it here) and I am actually really excited to hop back into a full, productive week here in Seattle. No travel, no distractions, just working and kids and order (is it weird that I am craving a schedule?) We are in the 6 weeks until Summer mind frame that means WORK GRIND to me. Sooooo, we might as well get to it!

Sunflower Butter Cookie Granola- Glutenfree and Vegan frm HeatherChristo.com

And when I am in a stressful work-grind, I can’t help but get snacky. Is that a word? Or did I just make it up? I’m going to say that it is a word, and it means that I like to do quite a lot of stress induced snacking. And my favorite snack lately by far is this insanely addictive Sunflower Butter Cookie Granola. It tastes like a peanut butter cookie, only no peanuts, no nuts, but SUNBUTTER which is SO good!! And it’s all baked into granola- amazing by the handful or in a bowl with a little unsweetened coconut milk and some fresh berries. Either way it is just completely impossible to stop eating. And to stop thinking about. In fact, I am due to make another batch…..

Sunflower Butter Cookie Granola- Glutenfree and Vegan frm HeatherChristo.com

Sunflower Butter Cookie Granola- Glutenfree and Vegan
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 5 cups gluten free oats
  • 2 cups unsweetened shredded coconut
  • 1 cup brown sugar
  • 1 cup sunflower seed butter
  • 1 cup maple syrup
  • ½ cup coconut oil
  • 1 tablespoon vanilla
  • 2 teaspoons kosher salt
  • ½ cup coconut coconut flakes
Instructions
  1. Preheat the oven to 350 degrees.
  2. In a large bowl combine the oats and coconut.
  3. In a small saucepan combine the brown sugar, sunflower seed butter, maple syrup, coconut oil, vanilla and salt over medium low heat. Stir together until smooth and then add it to the oats and coconut. Stir well to coat and then transfer from the bowl onto a parchment lined sheet pan.
  4. Bake the granola at 350 degrees for 20 minutes and then stir and bake for another 15 minutes until golden brown. Let the granola cool before breaking up and storing in a Tupperware or Ziploc.