Vanilla Almond Granola

 

Ingredients

 

• ▢ ¼ cup (90 g) honey
• ▢ ⅓ cup (72 g) brown sugar firmly packed
• ▢ 8 Tablespoons (113 g) salted butter
• ▢ ¾ cup (125 g) whole natural almonds or chopped
• ▢ 2 teaspoons vanilla extract
• ▢ 1 teaspoon almond extract
• ▢ 1 pinch of salt
• ▢ 3 cups (300 g) rolled oats

Instructions

1. Preheat the oven to 300°F/150°C and line a baking sheet with parchment paper.
2. Add honey, brown sugar, and butter to a medium pot. Heat over medium heat, stirring occasionally with a spatula, until the butter has melted and the sugar has dissolved, about 5 minutes. Remove from heat.
   ¼ cup (90 g) honey, ⅓ cup (72 g) brown sugar, 8 Tablespoons (113 g) salted butter
3. While the mixture over the stove is melting, chop the whole almonds into bite-sized pieces.
   ¾ cup (125 g) whole natural almonds
4. Stir the almond extract, vanilla extract, and salt into the honey mixture.
   2 teaspoons vanilla extract, 1 teaspoon almond extract, 1 pinch of salt
5. Add the chopped almonds and rolled oats to the honey mixture. Stir together until well combined and no dry patches of oats remain.
   3 cups (300 g) rolled oats
6. Pour the granola out onto the parchment-lined baking sheet, and spread evenly across the pan with a spatula. Bake for 20-30 minutes, until the granola is lightly golden brown on the edges. For extra crispy granola, gently stir the granola once halfway through baking.
7. Let the granola cool for about 30 minutes, then break into pieces with your hands. If desired, add more mix-ins, like dried fruit. Once fully cooled, store in an airtight container.

Notes

You may also use pre-chopped or pre-sliced almonds. Substitute about 1 cup or 125 grams of sliced almonds or almond pieces.

Homemade granola lasts for about a month when stored in an airtight container after it has cooled completely. This is also the best time to add in other mix-ins, like dried fruit! If placed in an airtight container while just the slightest bit warm, the granola can get soggy and won’t last as long.

If you notice your granola sticks together the next day, it may not have dried out enough during baking. You can dry the granola out a little more to improve its shelf life by baking it on a parchment-lined baking sheet for 5-10 minutes at 300°F/150°C.

 

 

 

 

 

https://floralapron.com/vanilla-almond-granola/#recipe