Warning. I’m about to share something with you that is very addicting and very easy to make. Maybe I should change the title of my blog to “Foods I’m obsessed with and eat a lot”. This is a recipe that fits under my “obsession” category.
Maple Almond Cinnamon Granola.
This granola is AMAZINGLY delicious! Homemade granola is healthier than store bought stuff (you can reduce the sugar/fat), and also soooo much more cost effective. I eat this granola very often, almost too much, which is why I reduced the amount of oil from the original recipe. I usually eat it twice a day. I eat it for breakfast with my oatmeal or top plain cheerios with it. I combine it with plain Greek yogurt for lunch and sometimes I just snack on it. My boyfriend, who was never really interested in granola before I started baking this, LOVES this stuff. Careful, I told you it was addicting!
There are so many good bits in this granola. One, it has almonds that get toasted in the oven as you bake it. Two, have you ever had toasted coconut before?!! No?? It’s incredibly delicious. Toasty, crunchy and sweet. Three, it has cinnamon. Mmmm cinnamon. AND FOUR – yes, there is more, it has real maple syrup in it. Sweet, rich, maple syrup.
This is one toasty, crunchy, coconut-y, healthy, maple-y, cinnamon-y granola. And it takes under 40 minutes to make from start to finish.
So, how do you make this granola in a DASH?
First combine the oats (old fashioned – not quick oats), coconut and almonds in a large bowl (use a large one, stirring this can make a hot mess).
Now for the almonds, you want raw almonds, not roasted or salted. If you use salted almonds, your granola will be too salty, and roasted are already done, so they will burn. You can use slivered almonds, but I don’t usually have those in my house. I just buy whole raw almonds, and put ½ cup in a bag and smash them using a jar or heavy can.
This is also a good way to safely get out some aggression too. Had a bad day? Crush those almonds! You’re on your way to making some delicious, crunchy, mapley granola! That’s got to make your day better!
Also, whole raw almonds are the most versatile – if I want them roasted and salted, I can do that. Whenever raw almonds go on sale, I stock up!
Next add the salt and cinnamon. I usually use a HEAPING teaspoon of cinnamon. If you LOVE cinnamon as much as I do, feel free to use a HEAPING teaspoon (or more!). If you’re not the biggest fan of cinnamon, you can totally use less. Stir everything well.
** Make sure you stir all the ingredients before adding the salt and cinnamon. If you add these and the coconut is on top, a lot of salt and cinnamon could stick to the coconut and not get evenly distributed. I’ve made this mistake before, the granola comes out a little sub par.
Now, time to combine the wet ingredients. In a small or medium saucepan, add the brown sugar, butter, water, oil and maple syrup, stir this while on low to medium heat until melted and just combined. ** Tip: Add in the order of the list so that the maple syrup is measured using the same tbsp. and added after the oil, so the maple syrup easily slides out of the tablespoon (because it is lubricated with the oil). Don’t overcook this part. Your sugar could lump up. Shut off the stove and add the vanilla and stir. YUM. Your house will now smell like butter and vanilla.
Now pour the melted wet ingredients all over the oat mixture and combine with a rubber spatula. (this stuff is very sticky, so rubber spatulas are easier to clean).
Make sure you get all the oats and almonds nicely coated with this sugary stuff. I usually have to stir for a minute or so and scrape up the bottom a few times with my rubber spatula to get some sugar/butter/water/oil mixture off that has stuck to the bottom of the bowl.
After everything is coated with the warm sugar/butter/water/oil, pour onto a baking sheet that has non-stick aluminum foil on it. I like to use Reynolds non-stick aluminum foil **Another cost effective tip – save the aluminum foil after you are done and reuse it the next few times you make granola.
Spread the granola into one even layer on the foil-lined baking sheet and place in the oven. You want to stir it once during the cooking process, so I usually stir after 15 minutes in the oven Usually my granola takes about 25 minutes to get to the golden brown color I like. But depending on your oven, and your tastes in golden brownness, you might want to bake it for 30 minutes. Just be sure not to go high on the temperature, because you don’t want to caramelize the sugars – which will BURN your granola : ( I’ve done this once by accident by baking at 350. Do NOT bake at 350.
Around the 15 minute mark during baking, your house will start to smell like cinnamon rolls. That’s right. You’re making granola, but your house will smell like buttery, melty, cinnamon rolls. If you’re like me, and love cinnamon, you will probably start to salivate and want to bathe in this smell. I’m not kidding here, your kitchen will smell SO GOOD. You’re welcome.
Let the granola cool, about 10-20 minutes, and enjoy!
Maple Almond Cinnamon Granola
Makes 4 cups
- 2 cups old-fashioned oats
- 1/2 cup chopped raw almonds (I just smash raw almonds with a can or heavy pan)
- 1/2 cup whole raw almonds
- 1/2 cup sweetened shredded coconut
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1.5 tablespoons of unsalted butter
- 1 tablespoon of water
- 1 tablespoon of vegetable oil
- 2 tablespoons of real maple syrup
- ¼ cup of dark brown sugar, packed
- 1 teaspoon of vanilla extract
1. Preheat oven to 320 degrees F and place oven rack towards the top third of the oven
2. Line baking sheet with non-stick aluminum foil or parchment paper
3. Combine dry ingredients in a large bowl. Stir to make sure all ingredients are mixed well
4. Add Wet ingredients except vanilla to medium saucepan. Add in the order of the list so that the maple syrup is measured using the same tbsp. and added after the oil, so the maple syrup easily slides out of the tablespoon (because it is lubricated with the oil).
5. On low heat slowly melt the butter and sugar and stir/whisk (I use a fork) to incorporate all the ingredients.
6. Once the ingredients are melted and combined, remove from heat and stir in the vanilla.
7. Pour the warm mixture over the dry ingredients and stir together using a rubber spatula – till all the oats and almonds are covered by the sugar/oil/butter mixture
8. Spread granola out into a single layer on the prepared baking sheet
9. Bake at 320 F for 15 minutes. Remove and stir granola
10. Bake at 320 F for an additional 10-15 minutes.
11. Remove from oven and let cool. Enjoy!
Granola can be stored in a sealed container at room temperature for up to two weeks (good luck getting it to last that long!)
Recipe source: Adapted from Joy the Baker