Maple Almond Granola
User Reviews
5
Maple Almond Granola
Description
Maple Almond Granola uses old-fashioned rolled oats and almonds combined with a syrupy mix of pure maple syrup, melted coconut oil, light brown sugar, honey, vanilla extract, and a pinch of sea salt. The ingredients are folded together, pressed firmly into a parchment-lined baking pan, and baked at a low temperature. Baking in this manner helps form compact clusters with a crunchy texture.
The granola offers a natural sweetness from maple syrup and honey, complemented by the toasted almonds and subtle saltiness. The coconut oil adds richness and helps the granola crisp during baking.
This granola works well as a topping for yogurt or eaten on its own as a snack. Optional additions include fresh berries, toasted coconut, or chia seeds to create breakfast bowls. It can be stored for up to two weeks in an airtight container at room temperature, making it convenient for making ahead.
The notes advise that adding maple extract can enhance the maple flavor further, and using certified gluten-free oats ensures a gluten-free final product.
Ingredients
- ⅓ cup pure maple syrup
- ⅓ cup coconut oil (melted + cooled slightly)
- ¼ cup light brown sugar
- 3 tsp vanilla extract pure
- 2 TBSP honey
- ¼ tsp salt sea salt
- 1.5 cups almonds roasted or regular sliced or whole, unsalted
- 4 cups rolled oats not instant, old-fashioned
FOR THE OPTIONAL GRANOLA BOWLS:
- 1 cup yogurt non-fat or regular, plain, Greek
- 1 cup Blueberry fresh
- 1 cup strawberry fresh
- 2-3 TBSP coconut optional, toasted
- 1-2 tsp chia seeds optional
- 1/4-1/3 cup granola maple almond
Instructions
- Pre-heat oven to 300 degrees F and move the center rack up a level so it's on the second level/rack from the top.
- Line a rimmed baking sheet with parchment paper. Set aside.
- In a large bowl, whisk together maple syrup, coconut oil, brown sugar, vanilla, honey and salt.
- Add your oats and almonds, using a rubber spatula to fold the mixture together.
- Use your spatula to pour the granola onto your parchment-paper lined baking pan. Flatten the mixture into layer with your spatula, adding pressure to pack it down so the granola is nice and compact. You don't want to see the parchment paper peeking through, so if using a larger baking sheet, feel free to push the mixture to the side a little so the paper doesn't peek through.
- Bake for 20 minutes, rotate the pan for even toasting, then bake for an additional 15-25 minutes, checking at the 15 min mark and yanking once it's deliciously golden.
- Once you remove your granola from the oven, allow it to cool on the baking sheet on your counter (or atop a cooling rack) until completely cooled. This will give it some time to get that signature crunch we all know and love!
FOR THE GRANOLA BOWLS:
- In theory, you'll want to whip up this tasty granola in advance, as it can be stored in an airtight container for 2 weeks; perfect for easy snacking and all your breakfast needs!
- Top a jumbo scoop or two of your favorite Greek yogurt with fresh strawberries and blueberries and top with as much granola as your heart desires!
- For a burst of tropical goodness and some heart-healthy fiber add some freshly toasted shredded coconut and chia seeds to the mix!
TOASTED COCONUT:
- Heat a skillet to medium heat. Add desired amount of flaked or shredded coconut (sweetened or unsweetened - up to you!) and stir frequently as it begins to toast. Remove from heat once the coconut is mostly golden brown and top on your tasty granola bowls. Your toasted coconut will keep in an airtight container for at least 4 days, possibly longer.
Notes
- Make the granola in advance and store in an airtight container for up to two weeks for quick breakfasts.
- Adding maple extract before baking enhances the maple flavor.
- Check oat packaging to use certified gluten-free oats if needed.
- Nutrition facts are estimates; adjust ingredients as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Calories | 234kcal | 12% |
| Carbohydrates | 27g | 9% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Sodium | 39mg | 2% |
| Potassium | 187mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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