Maple Almond Granola

February 3, 2011 § 2 Comments

I live for Greek yogurt.  Even more so, I live for Greek yogurt with granola.  I crave it all time, I never tire of it. I did the math last night and realized I ate greek yogurt with granola for breakfast at work for 9 months straight.  I kid you not, 9 months!  I took a small break from my obsession this winter  and switched to oatmeal, since that seemed more cold weather appropriate.  But then I happened upon this recipe and these photos and  I was drawn right back to yogurt.

Along with Greek yogurt, I also live for the bins at Whole Foods filled with bulk ingredients. Have you visited those bins? They are amazing. They contain everything from dried beans and nuts, to organic grains, flour, seeds, you name it. These bins were built for making homemade granola. You can just stand there and dream up any kind of granola you want.  Or you could pick a recipe and plan ahead… I tend to spend way to much time in the grocery store.

Anyway, here is what I came up with:  a combination of oats, almonds, maple syrup, and cinnamon. It tastes like french toast in a bowl!

Maple Almond Granola

Makes 8 servings

4 cups rolled oats (not quick cooking)

1 1/4 cups whole almonds

1 1/4 cups slivered almonds

1 cup sweetened shredded coconut

1/4 cup ground flax seed

1 1/2 tsp cinnamon

1/4 c plus 2 T brown sugar

1/4 c plus 2 T maple syrup

1/3 c vegetable oil

1/2 tsp salt

Preheat oven to 250 degrees. Toss together the oats, nuts, flax seed, coconut, and brown sugar.  Mix together the maple syrup, vegetable oil, and salt. Combine the dry and wet ingredients, tossing well to coat the granola.

Spread the granola across two large sheets pans.  Bake for 1 hour and 15 minutes, tossing the mixture on the pans each 15 minutes.  This is crucial to ensuring the granola doesn’t burn!

Enjoy with yogurt, milk, or over ice cream.

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