If you’re looking for a healthier alternative to granola, this recipe is simple and full of flavor with the toastiness of the baked oats, almonds, cinnamon and vanilla.
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Yield: 3 cups of granola
Ingredients
2 cups old fashioned rolled oats (I prefer to use organic)
1/3 cup chopped almonds (you can substitute walnuts or pecans if you prefer, or mix a few different kinds of nuts together for variety)
2 tablespoons coconut oil, melted (this is to help bind the cinnamon to the oats and nuts, but don’t worry, it won’t leave an overpowering coconut taste)
2 tablespoons all-natural peanut butter (no sugar added), melted
3 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
1 1/2 teaspoons ground cinnamon
Pinch of fine sea salt
Instructions
Pre-heat your oven to 300 °F and line a baking sheet with parchment paper.
In a microwave-safe bowl, add the coconut oil and peanut butter. Microwave for 30 -45 seconds until the coconut oil has fully melted and the peanut butter is melty as well.
In a large mixing bowl, combine all ingredients. Mix well with a spatula until the oats and nuts are well coated.
Dump the mixture onto the baking sheet and press granola into an ever layer about a 1/4 inch thick.
Bake for 30 minutes until oats and nuts have started to turn golden brown.
Let the granola fully cool then then using your hands break up into clusters and enjoy!
Tips & Tricks
If you prefer your granola texture more “clustered”, feel free to add an additional tablespoon or two of peanut butter! You can also omit the peanut butter and this recipe is still delicious, you’ll just have less clustered granola. Feel free to experiment with other add-ins too! I like to mix it up by adding a few tablespoons of flaxseed or pumpkin seeds.
You can store this in an airtight bag or container for up to a week for easy, prepped breakfasts or snacks- I like it best sprinkled over Greek yogurt with a handful of berries.
Bonus Recipe: In the photo above, you’ll see a red jam next to the granola. This is a raspberry chia seed jam i like to make to add to my yogurt, berries and granola. It’s delicious and high in fiber and nutrients. Just take 12 oz. (two small containers) of raspberries, washed and dried, and add them to a small pot with 3 tablespoons of maple syrup, 1/4 teaspoon of cinnamon and 1/2 a teaspoon of vanilla extract. Cook the berries down on medium-low heat for about 6 minutes then turn off the heat and add 4 tablespoons of chia seeds and a 1/2 cup of water. Stir the chia seeds into the raspberry mixture and let sit for 10-15 minutes to allow the chia seeds to soak up the water. If you’re noticing all of the water is soaked up and the mixture is extremely thick, add a bit more. Let the mixture cool completely before transferring to an airtight container and store for up to a week.
Nutrition Facts (per 1/4 cup serving)
Estimates. Will vary based on ingredients and serving size.
Calories: ~160 kcal
Protein: ~4.4 g
Total Fat: ~10.3 g
Carbohydrates: ~16 g