I noticed I was in a breakfast rut as of late and really needed to do something about it. I had to find something that I can grab quickly. Something I can even take with me on the run. Something that basically requires zero effort.
It had been a while since I made granola. Why? I have no idea. Time to change that!
This recipe jumped out at me and I knew I had to make it ASAP. What’s not to love about these flavors? It’s great sprinkled on top of Greek yogurt, with milk, or even on its own by grabbing a handful. Bella’s a big fan of it too…it’s just about time to make another batch! Well – a double batch this time. Good thing it’s super easy.
Maple Almond Granola
slightly adapted from Two Peas and Their Pod
2 cups rolled oats
1 cup chopped or slivered almonds
1/4 teaspoon salt
1 teaspoon cinnamon
2 tablespoons dark brown sugar
3 tablespoons pure maple syrup
2 tablespoons canola oil
2 tablespoons agave nectar
1 teaspoon vanilla
1/3 cup raisins
Preheat oven to 300 degrees. Mix the oats, almonds, salt, cinnamon and brown sugar together in a medium sized bowl. In another bowl, whisk together the maple syrup, oil, agave nectar and vanilla. Pour oven dry ingredients and mix well (you can do this with your hands).
Spray a baking sheet with cooking spray (or line with foil or parchment paper) and spread granola evenly over it. Bake for 20-30 minutes, stirring occasionally. It’s done when it starts to brown.
Stir in raisins and cool completely. Store in an airtight container.