Homemade Maple Almond Granola

It sounds daunting…

It’s not.

   

It also sounds good…

IT IS.

     

Granola is one of those things I always picture sprinkling on top of my Greek yogurt with fresh berries…and enjoying peacefully with a morning cup of joe.  ahhh.

Reality check: It seems as though no matter what, I’m running out the door.  Daily.  I’m lucky if I made this smoothie the night before to grab from the fridge.

But if you want to slow down a little… 

Make this.

      

It’s better than store-bought and you can control what you put in it.  You can add more nuts/fruit or use less sugar.

This is inspired by the new Kind all-natural, gluten-free granola that is sold in grocery stores (however, lately I can’t seem to find it anywhere!).  Also, I like using the Bob’s Red Mill Old-Fashioned Rolled Oats.

Maple Almond Granola

  • 2 cups old-fashioned rolled oats (add 3 cups for a bigger batch)
  • 1 cup chopped raw almonds
  • ½ cup chopped cashews (use any nut you like)
  • ½ cup sunflower seeds
  • ¼ cup wheat germ or ground flax (optional)
  • ½ tsp salt
  • 1 1/2 tsp cinnamon
  • 2 Tbsp. dark brown sugar
  • 3 Tbsp. pure maple syrup
  • 2 Tbsp. canola oil
  • 2 Tbsp honey (or agave nectar)
  • 1 tsp vanilla
  • 1/3 cup raisin/craisins/dried cherries/dried blueberries

Directions:

-  In a medium bowl, mix the oats, almonds, wheat germ/flax, salt, cinnamon, and brown sugar together.

- In a small bowl, whisk together the maple syrup, canola oil, honey, and vanilla. Pour over the dry ingredients and mix well.

- Spread the mixture out onto a baking sheet that has been sprayed with cooking spray.

- Bake for 20-30 minutes at 300 degrees, stirring occasionally. I probably stir every 7 minutes or so. Take the granola out as soon as it starts to brown.

- Stir in the raisins and dried fruit.  Let cool completely. Store in an air tight container.

        

Enjoy on top of yogurt, fruit, cereal…or like I do –> just plain.

BAKING TIP: If you want a chunkier granola, don’t stir during the baking. Instead, just break it up after you take it out of the oven.

To make things even easier, you can buy a nut or dried fruit mix at the store (I like the ones with almonds, crasins, and dried cherries).  Then you have the add-ins all in one quick purchase.  You just have to separate the fruit because you add that after baking.

Anna BeckComment