AuthorHeather WallaceCategorybreakfast in bedDifficultyBeginnerStuck inside? No need to leave the house to run to the store for granola...make this delicious vanilla almond granola at home with your pantry items!
It's super easy and you can substitute with any nuts or dried fruits you have in your cupboard. Not to mention how delicious it is-way better than any store-bought!
Place 1/2 cup of white sugar in a small bowl and pour 1 1/2 to 2 teaspoons of un-sulfured molasses evenly on top. Stir with a spoon until combined pressing the molasses into the sugar with the back of the spoon, and no large clumps of molasses remain.
Stir in 1 teaspoon of ground cinnamon, and 1/4 teaspoon ground cardamom. Set aside.
In a large bowl combine 4 cups of old-fashioned rolled oats, 3/4 cup of chopped or sliced almonds, 1/3 cup of pumpkin seeds, and 1/3 cup of sunflower seeds. Add in the brown sugar mixture and stir. Set aside.
In a medium bowl combine 1/2 cup of pure maple syrup, 1/2 cup water and 1/4 cup of melted coconut oil, 1/2 teaspoon of almond extract, and 2 tablespoons of vanilla extract and pour over the oat mixture; stir until well combined.
Spread evenly onto a large rimmed baking sheet.
Bake at 350° for 35 minutes without stirring until oats and nuts are golden and crispy. If oats and nuts are not golden and crispy you can bake for an additional 5 minutes if needed, but be sure the oats don't start to burn.
Stir in 1/2 cup dried apricots that have been diced, 1/4 cup golden raisins, and 1/4 cup of regular brown/black raisins.
Use whatever dried fruit and nuts you have in your pantry to substitute.
Let cool completely before storing.
Enjoy alone, with milk, or over your favorite yogurt.
Ingredients
Directions
Place 1/2 cup of white sugar in a small bowl and pour 1 1/2 to 2 teaspoons of un-sulfured molasses evenly on top. Stir with a spoon until combined pressing the molasses into the sugar with the back of the spoon, and no large clumps of molasses remain.
Stir in 1 teaspoon of ground cinnamon, and 1/4 teaspoon ground cardamom. Set aside.
In a large bowl combine 4 cups of old-fashioned rolled oats, 3/4 cup of chopped or sliced almonds, 1/3 cup of pumpkin seeds, and 1/3 cup of sunflower seeds. Add in the brown sugar mixture and stir. Set aside.
In a medium bowl combine 1/2 cup of pure maple syrup, 1/2 cup water and 1/4 cup of melted coconut oil, 1/2 teaspoon of almond extract, and 2 tablespoons of vanilla extract and pour over the oat mixture; stir until well combined.
Spread evenly onto a large rimmed baking sheet.
Bake at 350° for 35 minutes without stirring until oats and nuts are golden and crispy. If oats and nuts are not golden and crispy you can bake for an additional 5 minutes if needed, but be sure the oats don't start to burn.
Stir in 1/2 cup dried apricots that have been diced, 1/4 cup golden raisins, and 1/4 cup of regular brown/black raisins.
Use whatever dried fruit and nuts you have in your pantry to substitute.
Let cool completely before storing.
Enjoy alone, with milk, or over your favorite yogurt.