Honey & Almond Granola
recipes8 years ago
They say breakfast is the most important meal of the day, and I totally agree… especially when it’s done right. On weekdays, I don’t always have enough time to cook up a full breakfast before I have to dash out the door to head to work, so I make this granola recipe every Saturday to store up for the week. That way, I can still somewhat enjoy a homemade recipe, even when I’m on the go!
If you’ve never tried homemade granola recipe before, you’re totally missing out! The deep, toasted flavor is unlike anything you’ll ever get from a grocery store… and of course, there’s the added comfort of knowing exactly what you’re putting into your body whenever you eat it. My recipe is super simple, and it serves as a good base to a more complex flavor palette, depending on whatever it is that you’re craving at the moment. You can add dried fruit, coconut flakes, chocolate chips, flax seeds… whatever your little heart desires. If you’re adding in chocolate chips though, don’t do it until the very end… or the chips will melt in the oven. Bon appetit!
Dry Ingredients
- 2 cups rolled oats
- ⅓ cup hulled pumpkin seeds
- ⅓ cup sunflower seeds
- ⅓ cup raw almonds
- 2 tbsp. dried cranberries
- 2 tbsp. sesame seeds
- ¼ tsp. salt
Wet Ingredients
- 2 tbsp. honey
- 1 tbsp. maple syrup
- 1 tbsp. coconut oil
Instructions
- Preheat over to 350°F (175°C). Line a large baking sheet with parchment paper.
- Mix all dry ingredients in a mixing bowl; set aside.
- In a separate bowl, whisk oil, honey and maple syrup until you get a smooth mixture.
- Pour it over the wet ingredients over the dry ingredients, and mix everything together until the dry ingredients are coated.
- Spread the granola mix onto the baking sheets, and place in oven.
- Bake for 20 minutes or until golden brown, making sure to stir intermittently for an even toast.
- Remove pan from oven, and allow granola to fully cool before storing or serving
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