Almond Granola

I have been buying granola since I can remember, and this is going to sound completely exaggerated, but this recipe is the best I’ve had so far. I’m not sure if it’s because it’s so fresh, it saves me money, or because it’s done the way I like it. Maybe all three. 🙂

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This recipe uses olive oil instead of coconut oil which gives it this pleasant aroma. It’s also 100% healthier! Contrary to many other site,s coconut oil is actually very high in saturated fats (you know the fat that can get clogged in your veins? That one). Research and science strongly suggests that coconut oil (although rich in other minerals), because of its unhealthy fat content, should not be consumed on a daily basis. I don’t know about you but I’m eating my granola on a daily basis, so olive oil it is!

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The recipe also calls for maple syrup. It does have tons of sugar but it has a lower glycemic index than honey and table sugar. *NOTE: this does not mean go eat all the maple syrup your heart desires folks. This just means in affects your blood sugar in a slightly better way than regular sugar. It also contains some healthy minerals! I only used ½ a cup because I did not want it to be overly sweetened. Most people could use even less and be just as happy with its flavor because of the toasted oats and almond combination.

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All this being said you can also add/substitute other nuts or seeds to change up your granola makin’ skills. I truly hope you enjoy this one, I know I’ve said this before but this is seriously one of the easiest recipes to date! Here we go:

Almond Granola

  • Servings: 16 for 1/4 cup
  • Time: 1 hour
  • Difficulty: Easy
  • Print

Ingredients:

  • 3 cups old fashioned rolled oats
  • ¾ cup sliced almonds
  • 1 tsp. ground cinnamon
  • 1/8 tsp. salt
  • ½ cup pure maple syrup
  • ¼ cup extra virgin olive oil
  • ¼ tsp. almond extract
  • 1 tbsp. vanilla extract

Instructions:

  1. Preheat oven to 3000 F and cover baking sheet with parchment paper.
  2. Mix oats, almonds, cinnamon, and salt in a large bowl; set aside.
  3. In a smaller bowl whisk maple syrup, olive oil, vanilla extract, and almond extract.
  4. Pour syrup mixture over oats and toss to completely coat.
  5. Spread evenly onto baking sheet, and bake for 45 minutes. Make sure to stir and spread evenly again every 15 minutes to allow the oats to toast properly.

*Store in an airtight container at room temperature for 2 weeks. Leave in a dark cabinet for better preservation.

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