This yummy granola is simple to make and uses ingredients that you already have on hand. I used to always buy granola from the store but why when you can make it right at home and put good quality ingredients into it. It seems to often that the store bought granola has everything but the kitchen sink in it. So make some up today for a snack or add it to yogurt for your breakfast.
Ingredients:
- 3 cups old-fashioned rolled oats
- 3/4 cups whole unsalted almonds
- 1/2 cup whole salted or unsalted cashews
- 1/2 teaspoon ground cinnamon
- 1/2 cup pure maple syrup
- 1/4 cup coconut oil
- 1/4 cup almond butter
- 1 egg white
- 1 teaspoon vanilla extract
- 1 cup dried cranberries or raisins (or 1/2 cup each)
- 1/2 cup semi-sweet chocolate chips (optional)
Directions:
Preheat oven to 300F degrees. Line one large baking sheet with parchment paper or a silicone baking mat.
Toss the oats, almonds, cashews, and cinnamon in a large bowl. Set aside. In a medium heat-proof bowl, microwave the maple syrup, coconut oil, and almond butter together for about 30 seconds. Alternatively, you may melt these ingredients together in a small pan on the stovetop. Remove from the microwave and using a fork or rubber spatula, stir until everything is melted together and smooth. You may need to microwave it for 10 more seconds or so. Allow to cool down for about 5 minutes (you don’t want to cook the egg white!). Once slightly cooled, whisk in the egg white and vanilla. Pour over the oats and toss to coat. Make sure all of the oats are moistened.
Spread onto the prepared baking sheet (it usually always fits onto just one– if too crowded, use two baking sheets and bake at the same time on different racks) and bake for 45 minutes, stirring every 15 minutes. Remove from the oven and allow the granola to cool completely – the air will help the granola obtain a crunchy texture. Once cooled, toss in the dried cranberries/raisins and chocolate chips.
Make ahead tip: Granola remains fresh in an airtight container at room temperature for up to 3 weeks.
