Maple Almond Granola

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.

Maple Almond GranolaMaple Almond GranolaMaple Almond GranolaMaple Almond Granola

 

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!

Maple Almond GranolaMaple Almond GranolaMaple Almond Granola

 

Ingredients:

  • 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

Directions:

  1. Pre-heat oven to 300 degrees F and line a large cookie sheet with parchment paper.  Set aside.
  2. 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.)
  3. Combine oats, almonds, cinnamon, and salt in a large bowl.  Mix to combine.
  4. Add liquid ingredients to the dry ingredients.  Mix well so all of the dry ingredients are thoroughly coated.
  5. Spread out evenly on the cookie sheet.
  6. Bake for 45 minutes, stirring half way through.
  7. 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.

Advertisements

4 thoughts on “Maple Almond Granola

  1. Marissa Reid says:

    How does the granola last 3 weeks? I made it last Sunday and it’s already gone! Making a fresh batch tonight. Such an easy snack to grab. Thanks, Emily, for another great tasting, healthy and easy recipe!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s