Granola is an easy peasy way to make you feel super productive and homemaker-y and connected to nature (or something like that?), all in under 20 minutes!
My sisters and I used to help my mom make big batches of granola on Saturday mornings, and then I kind of forgot how simple it was until a couple weeks ago!
This version is a straightforward, no fail route that isn't necessarily a pillar of health, but it's perfect on yogurt or in a ziplock for your diaper bag!
Also apparently there are different crunchiness camps for granola. Michael prefers smaller sprinkly pieces with minimal chewiness and maximum texture. I am all about the bigger chewy chunks that you can actually pick up with your fingers and eat on the go. For crunchier, piecier granola, stir the mixture immediately after baking. For chewier granola, don't stir!
Pictured is a non-stir version. See how it's all coming up in clumps? Clumps = chewy = gimme.
Whilst stirring, your daughter will probably pull every item out of your bag...
...and proceed to shimmy under the couch ;).
Goooooood morning!
Coconut Vanilla Granola
Ingredients:
- 1 cup almonds, divided
- 3 cups oats
- ½ tsp salt
- ⅓ cup brown sugar
- ⅓ cup honey
- 3 Tbsp coconut oil
- ¼ tsp vanilla extract
- ¼ tsp almond extract
Directions:
Preheat oven to 350*.
In a food processor, pulse ½ the almonds until finely chopped and pour in a bowl.
Chop other ½ the almonds coursely and pour in same bowl.
Pour oats, salt and brown sugar in the bowl and stir with almonds.
Microwave honey and coconut oil for 30 seconds, stir to combine, then add vanilla and almond extracts.
Combine honey and oats until evenly coated, then spread on a slipmat lined baking sheet.
Bake 5 minutes, then stir and spread back to an even layer.
Bake another 5 minutes.
For crunchier granola - stir immediately (and if you want, stir every couple minutes) til cooled.
For chewier granola, let sit for 10 minutes and then break into pieces.
Store in an airtight container and enjoy!
Recipe from Lovely Little Kitchen
