Maple Almond Granola

It’s starting to feel like fall here in PA and that means all things maple, pumpkin and apple. I bought a big pack of yogurt cups over the weekend and now I need homemade granola to go on top of it.

I love making my own granola. It’s easy, delicious and you can control what goes into it. This batch is made with almond butter, Vermont maple syrup, a touch of cinnamon and three varieties of nuts. It’s perfect to eat along, as a bowl of “cereal” or topping a cup of granola.

Maple Almond Granola

4 cups rolled oats

1/2 cups chopped walnuts

1/2 cup chopped pecans

1/2 cup sliced almonds

1/4 tsp ground cinnamon

1/4 tsp salt

1/4 cup coconut oil

1/2 cup natural almond butter

1/2 cup pure maple syrup

zest of 1/2 orange

1 egg white

Preheat your oven to 300 degrees. Line a rimmed baking sheet with parchment paper and set aside. In a large bowl, mix together the oats, nuts, cinnamon and salt. In a medium sauce pan, melt the coconut oil, almond butter, maple syrup and orange zest over medium heat until smooth.

Remove from the heat and allow to cool slightly. Pour over the oats and nuts and mix until evenly coated. Whisk the egg white until frothy and pour over the mixture; stir. Pour out on the prepared baking sheet and spread into an even layer. Bake for 20 minutes.

Stir and then spread back into an even layer. Cook for an additional 15 to 25 minutes or until the granola is dry. Place the pan on a wire cooling rack and allow to completely cool. Break into chunks. Store in an air tight container.

Source: Celebrating Sweets


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