We devour granola in our house. To be honest, probably at an unhealthy rate. My mom first exposed me to homemade granola. For the longest time, she would surprise me with a jar here and there. I would buy granola at the store to supplement the random and much appreciated jars of delicious granola she gifted us. Then, it finally dawned on me to ask for the recipe. The granola recipe below is adapted from hers. When we need a quick and easy breakfast, it is usually granola in cashew yogurt. (Sidenote: we love Foragers Cashewgurt.)
I don’t label this recipe as vegan because I know there is controversy over honey. If you don’t consume honey, simply swap it for another sweetener (brown sugar works well) or drop it altogether.
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Simple Oat & Nut Granola
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
- 3 cups rolled oats
- 1 1/2 cups sliced almonds
- 1 cup chopped pecans
- 2 tablespoons honey
- 2 tablespoons real maple syrup
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
Instructions
Preheat oven to 300 degrees Fahrenheit.
Combine all the ingredients in a mixing bowl, stirring well.
Cover a 9" x 13" rimmed cookie sheet with parchment paper or baking mat and spread the granola evenly in the pan. The granola will cover the whole sheet and form about a 1/2 inch layer. Baking time may vary based on the thickness of layer so be mindful of that.
Bake for 30 minutes stirring halfway through. If you want toastier granola, extend the baking time.
Nutrition
-
140 Calories
-
14g Carbohydrates
-
8.5g Fat
-
2.7g Fiber
-
3.5g Protein
-
3g Sugar
Notes
- You can easily swap the honey out for a different sweetener (brown sugar works well) or drop it altogether for a vegan and/or lower sugar granola.
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