Hello weekend… Seriously who doesn’t love the weekend? You know what would really knock this weekend out of the park? This vanilla almond granola. The first time I tried this granola was at my grandma’s house. My grandma lives like 6 hours away (not included traffic… ugh) so when we go see her, we usually spend the weekend at her house. She made this granola one morning for breakfast and I think my sister and I literally inhaled the entire batch within minutes. Ever since that day my grandma always makes certain to have a batch of this granola made when we come visit her.
OK weird comment. For like 5 years I didn’t eat granola, or chips, or anything else that had the possibility of scratching my throat. When I was little I would always get chips stuck in my throat and it would hurt SO much! Actually, I did eat Cheetos. For some reason I thought that Cheetos wouldn’t scratch my throat? Anyways lets just say after 5 years of just Cheetos, I kind of haven’t eaten more than a couple since. To be honest, after going 5 years without chips, I kind of lost my love for them. Now nuts are kind of my jam when I want something crunchy, which is another reason I love this granola so much!
A few notes before the recipe… First, the recipe uses maple syrup. I highly recommend using pure maple syrup. The other stuff can be kind of sticky and your granola will not have the same taste. Second, I did not put in dried fruit to this granola, but you are more than welcome to put whatever dried fruit you like. I would recommend using about 2 cups of chopped dried fruit. And one last thing… For my almonds I used lightly salted. Because of this I decreased the salt, but if you are using regular almonds, increase the salt by 1/4 teaspoon. OK other than that here is the recipe. Have a fantastic weekend guys!
Vanilla Almond Granola
1/3 cup pure maple syrup
1/3 cup light brown sugar
4 teaspoons vanilla extract
1/4 teaspoon salt (1/2 teaspoon if using unsalted almonds)
1/2 cup canola oil (or vegetable oil)
5 cups old-fashioned rolled oats
1 1/2 cups lightly salted almonds, coarsely chopped
1) Adjust the oven rack to the upper-middle position and preheat the oven to 325 degrees. Then line a rimmed baking sheet with parchment paper.
2) In a large bowl, whisk maple syrup, brown sugar, vanilla, and salt. Fold in the oats and almonds.
3) Transfer oat mixture to the baking sheet and spread the mixture into a thin even layer. Firmly pat the mixture using a spatula, or your hands.
4) Bake for 35-40 minutes or until lightly browned. About halfway through, rotate the pan. Remove granola from the oven and allow to cool for at least 1 hour. Break the cooled granola into pieces. The granola can be stored in an airtight container for up to 2 weeks.
Recipe adapted from Cooks Illustrated