Today I’m reviving photos from a post that went live 9/6/2014 – I promise you’ll enjoy these photos more!
For a very long time, I thought granola was simply a topping you threw onto your yogurt if you were bored with its one-dimension texture. A little crunch here, a little sweetness there. Nothing too special. Honestly, I was a little disappointed in companies that made it because they always insisted on adding raisins to their mixes.
Yes, yes, I know. Raisins are good for you, they’re just dried grapes! I know a majority of the world likes raisins, I just have never liked them. Then I found this recipe for granola and will forever be a convert.
Store-bought granola is good if you’re in a pinch, but homemade has a quality that can’t be replicated. Better yet, you can adjust all the flavors as you’d like and leave out all the ingredients you don’t care for.
This recipe is a little salty, a little sweet, and the coconut oil gives a hint of tropical flavor. It’s our favorite one over here, at the moment. It’s really easy to add mix-ins to as well.
I have a bit of a kitchen hack for you. Since I’ve always had a hard time getting honey out of a measuring cup, I’ve found out that it’s easiest to get out if you put in the oily mixture first. Honey always sticks to everything in its path. It’s delicious, but also really pesky.
In my lifelong attempt to do as few dishes as possible, this little trick really helped it glide out of the measuring cup with no sticky mess to scrape out. Fewer dishes and no sticky mess? A win-win for us! Doing dishes is the bane of my existence.
The next part is personal preference. Some like theirs crispier with a nice crunch to it, and others prefer the pieces to be softer and stuck together. If you’re part of the first party, leave it in for a few minutes longer, but make sure to monitor its progress during the last few minutes. This is always when things can turn from beautifully crunchy to a charred nightmare.
If you prefer it softer and stickier, follow the time and temperature listed on the recipe at the end of this post. I’ve made both and they have their own distinct flavors. Use your own judgment, kids!
What’s your favorite thing to top with granola?
Honey and Maple Almond Granola
- 4 cups old-fashioned rolled oats
- 3/4 cup raw slivered almonds
- 3/4 cup walnuts
- 1 teaspoon fine-grain sea salt
- ¼ teaspoon cinnamon
- ¼ teaspoon pumpkin pie spice
- ½ cup melted coconut oil
- 1/4 cup maple syrup
- 1/4 cup honey
- 1 teaspoon vanilla
- 1/8 cup sunflower seeds
- Preheat the oven to 350º. Line a baking pan with parchment paper. In a large mixing bowl, combine the oats, nuts, salt, cinnamon and pumpkin pie spice. Stir thoroughly to combine.
- Stir in the oil, honey, syrup and vanilla. Turn the granola out onto pan and use a rubber spatula or large spoon to spread it out evenly.
- Bake for 24 minutes, stirring halfway through. Mix in smaller seeds/nuts if desired The granola should be a light golden color (but keep an eye on it as honey/maple syrup tends to brown without warning). The granola will become crispier as it cools.
- Store the granola in an airtight container at room temperature for up to 1-2 weeks, or freeze the granola for a longer shelf life.
This recipe was adapted from Cookie and Kate’s Honey Almond Granola.