Granola is a pretty constant staple in my life. You can usually find me grabbing a handful in the early morning hours as I head out to the gym; just a little something to take away that empty stomach feeling. And it’s rare that a day goes by when I don’t mix some into greek yogurt along with whatever fruit I have on hand (currently, pomegranate seeds are my jam). There are so many varieties in my grocery store and I realized not too long ago that I’ve tried them all at some point. I have my favorites, but none of them blow me away. That’s when I realized that the best granola is, without a doubt, the kind you make yourself.
Granola is so easy to customize–you can easily substitute or add any kind of nut, chocolate or dried fruit that you want. The base of this particular recipe though is one of my favorites because it uses almond butter as the bonding agent. I keep it pretty simple by just mixing in additional almonds, some dried coconut and dried apricots. It has a perfect sweet and salty taste that is highly addicting!
And the best part about making the granola yourself is that you can control how crunchy or chewy it is and how big the clusters are. There’s nothing like sampling a warm granola cluster fresh out of the oven. Feel free to adapt this recipe however you like-the base provides a great canvas for a multitude of mix-ins.
- 4 Tablespoons of almond butter
- 4 Tablespoons of honey
- 1 Tablespoon of light corn syrup
- 1 Teaspoon of salt
- 1/2 Teaspoon of Cinnamon
- 1/2 Teaspoon of Vanilla Extract
- 1 Cup of plain, unsalted almonds
- 2 Cups of Oats
- 1/2 Cup shredded coconut
- 1/2 Cup diced dried apricots
- Preheat oven to 325 degrees and lightly coat a baking sheet with cooking spray
- Combine the almond butter, honey and corn syrup in a bowl and microwave until slightly melted, about 30 seconds. Stir to combine.
- Add cinnamon, vanilla and salt to the almond butter mixture and stir.
- Next, add oats, almonds, coconut and apricots, stirring to completely coat the mixture
- Spread the granola onto the cookie sheet and bake for eight minutes. Toss the granola and continue to bake for eight more minutes or until golden.
- Let granola cool and then store in an air-tight container