Preheat the oven to 325 degrees. Line a large rimmed baking sheet with parchment paper and set aside.
Place the almond butter, maple syrup and coconut oil in a medium microwave safe bowl and heat for 25-40 seconds or until the coconut oil is melted and it's easy to stir. Stir well to combine, then stir in the cinnamon and salt.
Add the oats and stir until they're well coated with the almond butter mixture.
Pour the oats onto the prepared pan and spread in an even layer, about 1/4" thick, packing it down well. Packing it down will help give us those big clusters!
Bake on the middle rack of the oven for 20-25 minutes or until golden....do not stir! Remove from heat and cool completely without stirring.
Once cooled, break the granola up into chunks and place in an air tight container at room temperature.
Serve with milk and fruit or eat by the handful. Enjoy!
Notes
The almond butter may be substituted with your favorite nut butter or sun butter for a nut-free version. I recommend using a natural nut butter to keep this granola low in saturated fat, sodium and sugar.
If you're not a fan of coconut oil, replace with your favorite oil.
This healthy make ahead granola keeps for up to 2 weeks stored in an air tight container at room temperature.
Add some fun add-ins like chocolate chip, dried or fresh fruit or roasted peanuts to change up this recipe! It would also be great with my homemade chai spice mix.