I have had a Granola Making Need for quite some time now. For many reasons, really but the most important of all is the fact that I discovered a big 5 pound bucket of rolled oats living in my basement. I’m sure when I purchased it I had plans for making all kinds of yummy things. Like these and this and some of these. But then I forgot about my big bucket of oats (and its 3-5 year shelf life), and I bought those handy little boxes of pre-sugared instant oatmeal packages that my kids love. And I let them eat them for breakfast and sometimes lunch and often times for an after school snack.
Because that’s the kind of lady I am.
In my next life I am going to be SuperMomFoodStorageOrganizerSupreme.
But for now, I’m just going to make a lot of this granola. Because it is oh so fabulously wonderful, ladies and gentlemen. Make it and eat it with some yogurt and berries, or pour some into a bowl with some nice cold milk over the top. Add a handful of dried cherries or cranberries and you will be ever so glad you bought that big bucket of rolled oats.
Ever so glad, indeed.
Almond Crunch Granola
PRINT RECIPE WITH PICTURE
Time: 10 min. prep + 30 minutes baking
Yield: 6 cups
Recipe adapted from AllRecipes
1 C sliced almonds
3 C rolled oats (not quick cooking oats)
1 C coconut (sweetened)
1 t cinnamon
2 T brown sugar
1/2 C honey
1/4 C canola oil
2 T maple syrup
1 t vanilla
dried fruit…craisins, raisins, dried cherries, etc. (optional)
1. Preheat your oven to 350 degrees.
2. Heat a medium-sized skillet up over medium high heat. Add 1 cup sliced almonds to the pan. Let the get nice and golden brown. Should take about 3-4 minutes. Be sure to stir them frequently so they don’t burn. Once they have changed color and are fragrant and delicious remove the pan from the heat and set it aside.
3. Into a medium-sized mixing bowl place 3 cups rolled oats.
Add 1 cup coconut,
1 teaspoon cinnamon, 2 tablespoons of brown sugar,
the toasted almonds and a dash of salt. Give it all a nice stir to combine.
4. Into a small bowl or glass measuring cup place 1/2 cup honey, 1/4 cup canola oil, 2 tablespoons maple syrup and 1 teaspoon vanilla. Stir it around to combine. Don’t get worried if everything doesn’t combine perfectly. Just do the best you can to mix it together.
5. Pour the wet (sticky!) ingredients into the oat mixture. Stir it well making sure all of the dry ingredients are coated.
6. Spread the mixture out onto a large cookie sheet.
7. Pop the pan into the oven and bake for about 3o minutes or until golden brown. You’ll want to take the pan out of the oven once or twice and stir the granola during the baking time, just to make sure it cooks evenly.
8. Let the granola cool and come to room temperature.
It’s wonderful plain, but you can toss in some craisins or other dried fruit if your heart so desires. Make sure to store leftovers in an air tight container.