Everyday Maple Almond Granola

- Amanda

I’ve just realized I’ve been sitting on this post for over a year.  It was written but never made it past the draft category.  Well I’m sorry about that because I think I’ve been depriving you of one of my favorite recipes that is on constant repeat in our house……

Not sure about you, but I love granola.  Whether it’s by the handful as a snack or with some milk or yogurt and berries, I won’t turn it down.  Store bought granola can be great in a pinch but it usually contains way too much sugar and other stuff I often can’t pronounce.  Add the fact that, here in Istanbul, the choices for decent organic granola or any other cereal for that matter are slim pickings.  And the littles like a bowl of cereal every now and then in addition to their other morning favorites like oatmeal or pancakes.  So, I make a fresh batch almost weekly.  Homemade granola is so fast and easy to make and beats the store bought stuff any day.  And what’s better than knowing that exactly what goes into your kid’s breakfast is free from added preservatives or unnecessary sugars?

I call this my Everyday Granola, because it’s perfect for just that.  There is another granola I make that has been a huge hit with family and friends that yields these big, crunchy clusters, but it’s a bit more decadent and more suited for snacking right out of the bag  This granola on the other hand is a little lighter on the sweet, but still packed with delicious flavor.  For those of you who are thinking twice about the almond extract, it really does add a little something special here, though omit it if your heart desires.

I’m pretty sure you won’t be disappointed with this.  There’s not much to not love.  And big bonus, the house will smell amazing while it’s baking.  The nuts and seeds can be subbed for any kind you like.  I chop the almonds pretty small since the kids don’t like big chunks in their cereal.  And once cooled, if I’m feeling generous I add a little dried fruit like raisins, chopped apricots, figs, or cherries.  A little sprinkling of chia or hemp seeds on top is a good idea too.

And P.S…if you happen to live somewhere like Istanbul where maple syrup costs an arm and a leg, and you perhaps don’t want to use up the coveted few bottles you smuggled in your luggage before your husband could notice you’ve added more weight to the already maxed out limit, then swapping honey for the maple will still make a really delicious granola.

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Everyday Almond Granola

Lightly sweet, nutty granola for a yummy breakfast or anytime snack.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Author Amanda @ A Treat Life

Ingredients

  • 3 cups old fashioned oats
  • 3/4 cup chopped or slivered almonds
  • 1/2 cup pepitas (or pumpkin seeds)
  • 2 tbsp flax seeds
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/8 cup honey
  • 1/4 cup maple syrup
  • 2 tbsp coconut oil (melted)
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1/2 cup chopped dried fruit such as figs, apricots, raisins

Instructions

  1. Preheat oven to 140C/ 275F.
  2. Combine all the dry ingredients in a large bowl.

  3. In a liquid measuring cup or smaller bowl combine the maple syrup, honey, melted coconut oil, vanilla, and almond extract.  (If needed heat the coconut oil in the microwave or on the stovetop for just a few seconds until it is melted.)

  4. Add the wet ingredients to the oats and mix until all is combined.

  5. Spread the oat mixture evenly onto a baking sheet lined with a silicone baking mat or parchment paper.

  6. Bake for 25-30 minutes, rotating the pan and gently tossing and re-spreading the oats halfway through baking.

  7. Allow to cool at room temperature completely before adding the chopped dried fruit & pouring into an airtight container.

Recipe Notes

Stores in an airtight container for up to two weeks.