Homemade Maple Almond Granola
It sounds daunting…
It also sounds good…
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…
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
- 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.