Vanilla Almond Granola (homemade)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
2 and 1/2 cups old-fashioned rolled oats3/4 cup slivered almonds (or ground whole almonds)1/2 teaspoon ground cinnamon1/2 cup pumpkin seed4 Tablespoon flaxseed mealpinch salt (about 1/8 teaspoon)1/2 cup pure maple syrup1/4 cup melted coconut oil1/4 teaspoon almond extract1 Tablespoon vanilla extract
Preheat oven to 300F degrees. Line a large baking sheet with parchment paper or a silicone baking mat.
Toss the oats, almonds, pumpkin seeds, flaxseed, cinnamon, and salt in a large bowl. Set aside. In a medium bowl, whisk the maple syrup and coconut oil together until combined. Whisk in the almond and vanilla extracts. Pour over the oats and toss to coat. Make sure all of the oats are moistened.
Spread onto the prepared baking sheet and bake for 45 minutes, stirring every 15 minutes. Allow granola to cool completely - the air will help the granola obtain a crunchy texture. Granola remains fresh in an airtight container at room temperature for up to 3 weeks.
Serving Size: Makes approximately 4 cups
Number of Servings: 1
Recipe submitted by SparkPeople user DETTACASTO.
Toss the oats, almonds, pumpkin seeds, flaxseed, cinnamon, and salt in a large bowl. Set aside. In a medium bowl, whisk the maple syrup and coconut oil together until combined. Whisk in the almond and vanilla extracts. Pour over the oats and toss to coat. Make sure all of the oats are moistened.
Spread onto the prepared baking sheet and bake for 45 minutes, stirring every 15 minutes. Allow granola to cool completely - the air will help the granola obtain a crunchy texture. Granola remains fresh in an airtight container at room temperature for up to 3 weeks.
Serving Size: Makes approximately 4 cups
Number of Servings: 1
Recipe submitted by SparkPeople user DETTACASTO.
Nutritional Info Amount Per Serving
- Calories: 2,393.3
- Total Fat: 121.7 g
- Cholesterol: 0.0 mg
- Sodium: 143.2 mg
- Total Carbs: 283.3 g
- Dietary Fiber: 42.2 g
- Protein: 52.2 g
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