Preheat the oven to 180C and line a baking tray with paper and set aside.

Combine the dry ingredients in a medium mixing bowl and set aside

Melt the coconut oil in a frying pan. Once melted turn off the stove and add in the almond butter, honey and vanilla. Combine until fully mixed (if it’s too hard, heat it up)

Add the wet ingredients to the dry ingredients and mix. Make sure the granola is fully coated.

Spread the granola in an even thin layer on the lined baking tray. Bake for 15-20 minutes, until the edges are golden brown and you can smell the granola toasting. Turn the pan around halfway through. Do not touch the granola.

Allow to cool on a wire rack. Once cooled, break the granola into large clumps.

Store in an airtight jar at room temperature for up to 2 weeks.