Step 1

Preheat oven to 325°F.

Step 2

Combine oats, pecans, flaxmeal, dates, and ground coffee in a large mixing bowl

Step 3

In a small pot on the stove over medium-low heat, combine the almond butter, brown rice syrup, vanilla extract, salt, and water. Whisk until smooth. If the mixture seems too thick still, add additional water 1 tablespoon at a time until pourable.

Step 4

Pour the almond butter mixture over the oats mixture. Stir really well to ensure all the dry ingredients are moistened.

Step 5

Spread the mixture in fairly even layer onto a rimmed baking sheet, but with very little, if any, space between the ingredients. This is how you'll get the nice big clumps of granola!

Step 6

Bake for 25 to 28 minutes, shaking the pan and flipping the mixture over as best you can about halfway through.

Step 7

The granola will continue to crisp up as it sits, so don't over-bake or it will burn.

Step 8

Let cool before eating. Store any leftovers in an airtight container on the counter for for 7 to 10 days.