When it comes to breakfast, I usually have one of two things: yogurt with granola or stove-top oatmeal. There’s something comforting about a big bowl of creamy deliciousness, and they are pretty healthy too…except when it come to the granola. Seriously, have you ever checked out the nutritional stats of store-bought granola? It’s kind of frightening. Some brands have 200+ calories in a half of a cup! Along with being high in calories, they are loaded with sugar. While this recipe isn’t sugar-free or fat-free, I like knowing exactly what is in my granola and instead of a list of 20 ingredients, this has 9! A great thing about making granola is that it doesn’t take long to make a batch and then you have breakfast or a quick snack ready to go for a couple of weeks. I like my granola best with some greek yogurt and sliced bananas….yum!
Maple Almond Granola
6 cups old fashioned oats (not instant)
1 cup chopped almonds
1/2 cup honey
1/4 cup real maple syrup
2 tbsp canola oil
1/2 tsp vanilla
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
Preheat oven to 325 degrees F. Line baking sheet with parchment paper.
In small bowl, mix honey, maple syrup, oil, and vanilla together.
In big bowl combine dry ingredients, then add in wet ingredients.
Spread onto prepared baking sheet and bake for 25-30 minutes, stirring the granola every 10 minutes. Make sure to watch your granola towards the end of the cooking time…mine always seems to get dark brown pretty quickly.
Let cool on baking pan, and store in an air-tight container for up to 2 weeks.