Wednesday, July 29, 2015

What's For Breakfast: Almond-Vanilla Granola

Almond-Vanilla Granola || A Less Processed Life

Another day, another granola recipe. But, I really do eat granola just about every day (I'm looking at you, lunchtime bowl of Greek yogurt, fruit, and granola), and I get bored with the same flavors. "Necessity is the mother of invention" and all that jazz. :)

This granola recipe doesn't fall all that far from my favorite chai-inspired flavor profile. However, I've amped up the almond flavor with the addition of both chopped whole almonds and a bit of almond extract. Full disclosure: If you're looking for a super-clumpy granola, this isn't the one. (Although you could always add in a frothy egg white to increase the clump-factor.) But, if you're looking for a super-tasty granola to add a little crunch to your yogurt or smoothie bowl, I highly recommend giving this recipe a whirl.

Almond-Vanilla Granola (printer-friendly version)
makes about 4 cups

3 cups rolled oats
1/2 cup whole almonds, chopped
1/2 cup coconut chips (or flakes)
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
1/2 teaspoon Maldon flaky sea salt
3 tablespoons coconut oil, melted and cooled slightly
1/2 cup pure maple syrup
2 teaspoons vanilla extract
1/2 teaspoon almond extract

1. Preheat the oven to 300 degrees. Line a rimmed baking sheet with a silpat or parchment paper and set aside.
2. In a large bowl, stir together the oats, chopped almonds, coconut chips, cinnamon, ginger, nutmeg, cardamom, and salt.
3. In a separate bowl, whisk together the melted coconut oil, maple syrup, vanilla extract, and almond extract.
4. Stir the wet ingredients into the dry ingredients. Spread the granola onto the prepped baking sheet in an even layer. Bake for 30 minutes, or until golden brown and dry to the touch. Stir about halfway through the baking period.
5. Remove from the oven and let cool completely on the baking sheet. Store in an airtight container at room temperature.
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