Almond Granola

Made with only seven ingredients and no refined sugar, this homemade almond granola is simple to make and great to enjoy with breakfast or as a snack.

There are many products out there that take little time to make yourself, rather than purchase at the store–ranch seasoning, enchilada sauce, taco seasoning, guacamole, and pesto to name a few. Half the time, making these products at home can be cheaper and healthier than store-bought, too! So many companies like to sneak sugars and artificial ingredients into products.

That being said, though, there are some products that are just easier to buy. I almost always buy protein bars, tortillas, ghee, almond milk, and crackers, instead of making them myself (if anyone has easy recipes or tips for any of these, I would love for you to share).

This granola, however, is not one of those products! It’s SO easy to make and you most likely already have the ingredients at home.

What are the seven ingredients that make up this granola?

Oats

Almonds

Cinnamon

Salt

Almond Butter

Honey

Almond Extract

 
Yep, that’s it. No white sugar, no corn syrup, no canola oil, and no other random ingredients you may find in store-bought granola.

You may wonder, though, isn’t honey still sugar? It definitely is, and I suggest eating it in moderation just like anything else, but I like using honey because it is a more natural, less refined sugar. Honey even has small amounts of minerals like zinc and selenium, and some vitamins! Plus, because honey doesn’t break down in nature, it doesn’t contain preservatives or other additives (learn more here and here).

So, yes, honey is sugar. I suggest trying not to over consume it, but it is a great alternative to other sugars, especially in this granola!

I have no idea how I went so long without making and eating granola more. Now that I perfected this recipe, I make a batch almost every weekend. We always have a little snack table at church, and I even made some granola and brought it with yogurt and berries for a little yogurt parfait bar one Sunday. People were pretty pumped about it.

My favorite way to eat the granola is with Greek yogurt (usually with pure vanilla extract added) and some kind of fruit. Now that berries are more in season, I’ve been picking up a carton of blackberries almost every time I’m at the store.

You can, of course, enjoy the granola however you choose. With milk as cereal, mixed into a trail mix, on top of a peach or apple cobbler, or a handful by itself!

Almond Granola

From The Small Town Foodie at https://www.thesmalltownfoodie.com/almond-granola/

https://www.thesmalltownfoodie.com/wp-content/uploads/2017/04/Almond-Granola5small.png

Prep: 5m

Cook: 25m

Yield: Makes about 4 cups

Total: 0h 30m

Made with only seven ingredients and no refined sugar, this homemade almond granola is simple to make and great to enjoy with breakfast or as a snack!

You'll Need...

• 2 cups oats
• ½ cup sliced almonds
• ½ teaspoon cinnamon
• Pinch of salt
• ¼ cup almond butter*
• ¼ cup pure honey
• ½ teaspoon almond extract

Directions

1. Preheat oven to 300°F and line a large baking sheet with parchment paper.
2. In a medium bowl, mix all dry ingredients together (oats, almonds, cinnamon, and salt).
3. In another medium, microwave-safe bowl, add wet ingredients (almond butter, honey, and almond extract).
4. Microwave the wet ingredients for 15-20 seconds, or until they start to melt, and mix well.
5. Add the dry ingredients to the wet ingredients and mix well, until all oats are covered in the wet ingredients.
6. Pour granola mixture onto parchment paper lined baking sheet and spread out evenly.**
7. Bake for 20-25 minutes, or until granola is golden brown but not burnt, stirring every 5 minutes.***
8. Let granola cool, then enjoy!****

Additional Notes

*I suggest trying to find almond butter with the least amount of ingredients possible. I get mine from Thrive Market (the only ingredient is organic roasted almonds).
**If you like your granola in clumps, you can pack it down with a spoon or spatula. When mixing, just try to keep it in larger chunks.
***The granola seems to cook faster on the edges, so when you stir, try to mix the granola on the outside with the inside granola.
****When cooling, I lift the parchment paper (with granola on top) off of the pan, and just set it on my counter. As it cools, it hardens and clumps together more. You can also pack it down before it cools, to help create more clumps.

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