Almond Crunch Granola

Almond Crunch Granola
Pocket

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 2

Let me show you how to make it happen!

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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.

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3. Into a medium-sized mixing bowl place 3 cups rolled oats.

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Add 1 cup coconut,

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1 teaspoon cinnamon, 2 tablespoons of brown sugar,

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the toasted almonds and a dash of salt. Give it all a nice stir to combine.

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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.

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5. Pour the wet (sticky!) ingredients into the oat mixture. Stir it well making sure all of the dry ingredients are coated.

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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.

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Like this!
8. Let the granola cool and come to room temperature.

Almond Crunch Granola

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.

Enjoy!

Almond Crunch Granola

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 6 Cups

Ingredients

1 C sliced almonds
3 C rolled oats (not quick cooking oats)
1 C coconut (sweetened)
1 t cinnamon
2 T brown sugar
dash salt
1/2 C honey
1/4 C canola oil
2 T maple syrup
1 t vanilla
dried fruit...craisins, raisins, dried cherries, etc. (optional)

Instructions

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.
Like this!
8. Let the granola cool and come to room temperature. Store leftovers in an airtight container.
https://jamiecooksitup.net/2013/02/almond-crunch-granola/

Recipe adapted from AllRecipes

Almond Crunch Granola from Jamie Cooks It Up!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Thanks for dropping by and have a great day!



Post a comment!

13 Comments

  1. 1
    Karen
    February 27, 2013 at 11:10 am

    I can’t wait to give this a try. It looks better than most granola recipes. Thanks Jamie!

  2. 2
    denise
    February 27, 2013 at 11:43 am

    I have been wanting to make some granola for a time now. I used to make it on a regular basis when the kids were home and sometimes I added a T of ‘Tang’ along with some dried dates and or raisins. I’m trying this recipe very, very soon. Thanks for finding your ‘granola’ mine !

  3. 3
    Karen
    February 27, 2013 at 12:58 pm

    A couple of questions: first, have you used real maple syrup (instead of pancake syrup) and, if so, do you need less? Second, have you ever tried to heat up the mixture to make a warm oatmeal breakfast? I wonder if you could take some of the granola, add milk, and heat it in the microwave until it is soft like regular oatmeal only more flavorful. I wonder if the baked ingredients would taste as good warm as they do cold. Any ideas?

    • 4
      Jamie
      February 28, 2013 at 6:48 am

      Hi Karen,
      I haven’t ever used real maple syrup in this recipe, not sure how it would affect the liquid ingredient to dry ingredient ratio. As for your second question, I think it would be delightful warmed up with some milk. Let me know if you try it!
      ~Jamie

  4. 5
    Stephanie G.
    February 27, 2013 at 1:51 pm

    The granola just came out of the oven and smells heavenly. It was really easy to make. I make granola at least twice a month, and use cake pans instead of cookie sheets during baking. The higher sides just make stirring easier.

  5. 6
    Jennifer
    February 27, 2013 at 2:13 pm

    What is the difference between rolled oats and quick oats?

  6. 8
    bobbi
    February 28, 2013 at 9:59 am

    is that sweetened or unsweetened coconut?

    • 9
      Jamie
      February 28, 2013 at 10:50 am

      Hi Bobbi,
      The coconut is sweetened.
      ~Jamie

  7. 10
    Erin R.
    February 28, 2013 at 3:07 pm

    Eh, oatmeal is good for you, even if it’s the kind in the little envelopes. Better that your kids eat those than pop tarts or McDonalds or something. So you’re fine.

    Also, my husband and I buy the, uh, 50 lb bag of rolled oats and eat our way through it over a year or so. Just the two of us. (grin)

    That granola looks so beautiful, I’d like to make some for my husband. Would you say it’s particularly sweet or just barely sweet?

    • 11
      Jamie
      March 4, 2013 at 9:35 am

      Hi Erin,
      Thanks for your question. I would say this granola is on the sweet side. Good luck!
      ~Jamie

  8. 12
    February 28, 2013 at 11:29 pm

    I do love homemade granola and this looks delicious. I like the idea of toasting your almonds first. I always use real maple syrup in my granola–delicious.

  9. 13
    Wendy
    March 1, 2013 at 7:42 pm

    I burnt this badly. I haven’t ever burnt the other recipes of granola that you have. I guess it is the higher temperature, so I suggest really watching it the last 10-15 minutes. I had even taken it out and stirred it all up half way through. I wanted to cry.

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