It’s made up of pantry staples. It’s a whiz to throw together. It’s the first request from my sisters when they come visit. It’s GRANOLA. I can’t tell you how many requests I get to make granola. When my sisters came to visit a few weeks ago, this version made an appearance. A very short lived appearance … before being devoured.
Oats, almonds, cinnamon and a pinch of salt are combined then tossed with coconut oil, maple syrup, brown sugar, vanilla extract, and almond extract. Lastly, a simple baking process and addition of dried cranberries. The result is a perfectly crunchy, “un-sweet”, sweetened granola with a subtle maple flavor and a less-subtle nutty almond flavor.
I love versatile dishes. Maple Almond Granola fits that description as it wears many different hats. It’s a light yet filling breakfast. It’s a grab and go snack when on the trails. It’s a midnight craving buster. It’s a homemade treat to bring to a friend. Maple Almond Granola is something deliciously special … and it’s quite photogenic too!
- 1/4 cup coconut oil, melted
- 1 tbsp brown sugar
- 2/3 cup maple syrup
- 1 tbsp vanilla extract
- 1 tsp almond extract
- 4 cups old fashioned oats
- 1 cup, honey roasted sliced almonds (I used Trader Joes brand)
- 1 tsp cinnamon
- A pinch of salt
- 1 cup dried cranberries
- Pre-heat oven to 300 degrees F and line a large cookie sheet with parchment paper. Set aside.
- Combine melted coconut oil, brown sugar, maple syrup, vanilla extract, and almond extract in a small bowl. Stir to combine. (Note: Add brown sugar to the coconut oil when it is still warm. This helps to dissolve the brown sugar.)
- Combine oats, almonds, cinnamon, and salt in a large bowl. Mix to combine.
- Add liquid ingredients to the dry ingredients. Mix well so all of the dry ingredients are thoroughly coated.
- Spread out evenly on the cookie sheet.
- Bake for 45 minutes, stirring half way through.
- Remove from oven, add dried cranberries, and toss to combine. Allow to cool completely before storing in an airtight container.
Note: Granola will last for 3 weeks in an airtight container. Serve with yogurt and fresh berries, in a bowl with milk, or as is to munch on as a snack.