Here’s a simple, not-too-sweet granola recipe. It’s a mix of oats, almond butter and pure maple syrup. Dress it up with your favorite fresh or dried fruit and a splash of milk. (Shown here with fresh banana and coconut milk.) The combinations are endless.
If using dried fruit, add just before serving. Storing granola with dried fruit can cause granola to soften.
Almond Butter Granola
3 cups old-fashioned rolled oats
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon fine sea salt
1/3 cup raw creamy almond butter
1/3 cup pure maple syrup
1/2 teaspoon pure vanilla
Preheat oven to 300 degrees. Lightly coat a large rimmed baking sheet (15- x 10-inch) with cooking spray or oil.
Place oats, cinnamon, ginger and salt in a large bowl; stir to mix.
In a small saucepan combine almond butter and maple syrup. Heat and stir mixture over medium-low heat until the almond butter is melted and well mixed with the maple syrup. Remove from heat and stir in vanilla.
Add almond butter mixture to oat mixture; stir well to combine. Spread mixture in prepared baking sheet. Bake 30 minutes, stirring after 15 minutes. Bake 10 to 20 minutes more or until toasted, stirring every 5 minutes.
Let cool completely. Store in an airtight container at room temperature.
Makes about 3 3/4 cups
Kitchen Tip: I used unsalted almond butter. If you use salted almond butter, you may want to omit the 1/8 teaspoon sea salt in the recipe.
Recipe Link:
Great Granola (My first recipe post when I started blogging in 2009!)
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