Almond Granola

Sometimes the best days begin with cereal, especially if that cereal is granola — a nutty, crunchy, slightly sweet and chewy granola like this one. Nothing fussy or complicated, just are a few steps to get a great texture and flavor. Like so many other good things, it’s easy to do.

You can trade substitute other nuts, add dried fruits, or trade the almond flavoring for vanilla or orange extract, adding an unexpectedly fresh flavor. In either case, the basic recipe is foolproof and always delicious. It keeps well in a sealed container at room temperature or in the freezer and makes an excellent, thoughtful gift for friends during the holidays.

Almond Granola
4 c old fashioned rolled oats
1/2 c sunflower seeds, shelled and unsalted, either raw or roasted
1 c sliced almonds
1/2 c raw sesame seeds
1 c dry milk powder — Milk Man is a good choice, or anything organic
1/3 c lite olive oil
1/4 c honey
1/2 c almond extract

  1. Preheat the oven to 300 degrees. Mix the dry ingredients together in a large bowl.
  2. In a small measure cup, pour the oil, honey and almond extract, pouring it slowly over the dry ingredients in a wide circle to help distribute it evenly. Mix it well, using a wooden spoon to scrape all the way to the bottom of the bowl, and being sure to coat the whole mixture.
  3. Spoon it out onto a wide, parchment-paper lined baking dish, keeping it about an inch or two deep. Depending on the size of your baking pan, you may need to do this in two batches.
  4. Bake for 30 minutes, stirring it around and turning the edges over halfway through the baking. Cool and store, or eat it up!
Print Friendly, PDF & Email
Tagged , . Bookmark the permalink.

Comments are closed.