Homemade granola is easy to make and a great way to save money on breakfast fare. Flavored with maple and vanilla, this recipe is a hit at my house.
My family loves cold cereal. That is clearly one of their comfort foods. It used to be that I could pick up boxed cereals for less than fifty cents a box after sales and coupons. Those days are long gone.
And while the price point, if it still existed, would certainly be tempting, I know that I can make more nutritious breakfasts with a little planning and elbow grease. Homemade granola is one that fits the bill around here.
This version is sweetened with real maple syrup that I buy at Costco or Trader Joe’s as well as a bit of brown sugar to offset the cost. Vanilla extract gives it a beautiful aroma and flavor while dry roasted almonds add some crunch. I add the nuts per serving to accommodate our nut allergies, but you could add one cup to the entire batch if you prefer.
I prefer clusters of goodness in my granola. What I’ve found is that pressing the granola into the pan helps these clusters to form. Limited stirring helps the clusters to stick around. Allow the granola to cool completely and it should crunch up.
This granola is great with milk, in a yogurt parfait, or on it’s own. Hubby has been known to eat it by the handfuls.
Store the granola in the pantry in an airtight container or freeze it for longer shelf life.
Maple Vanilla Granola with Almonds
- 5 cup rolled oats do not use quick oats
- 1 cup wheat germ
- 1 cup oat bran
- 1/2 tsp salt
- 1/2 cup maple syrup
- 1/2 cup brown sugar
- 1/2 cup neutral oil
- 1 tsp vanilla extract
- 1 cup whole almonds
- Preheat the oven to 300 ° Line a rimmed, half sheet baking pan with a silpat mat or parchment paper.
- In a large mixing bowl, combine the oats, wheat germ, oat bran, and salt.
- In a small saucepan, combine the syrup, sugar, oil, and vanilla. Heat just until the sugar is dissolved.
- Pour the liquid over the dry mixture and stir to coat. Transfer the mixture to the prepared baking sheet and spread evenly, pressing the mixture firmly.
- Bake for 40 to 45 minutes, or until golden brown. Break into clusters and bake for an additional 5 to 10 minutes. Allow to cool completely before packaging in an airtight container.
- Stir in the almonds or add them to taste upon serving. Store in an airtight container. Freeze for longer shelf life.
Breakfast is in the bag!
Include this granola in a breakfast kit to take on vacation or to gift to a friend. Include:
- a bag of granola tied with a bow
- a pint of fresh berries or a bunch of bananas
- a quart of yogurt or milk
- a bag of favorite coffee or a packet of tea