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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Vanilla Almond Granola Recipe

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This recipe for Vanilla Almond Granola is from The Craigmiles/Glowczwski Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2½ c. old-fashioned rolled oats
¾ c. slivered almonds
½ t. cinnamon
pinch of salt (about ⅛ t.)
½ c. maple syrup
¼ c. coconut oil, melted
¼ t. almond extract
1 T. vanilla (yes, Tablespoon)
Directions:
Directions:
Preheat oven to 300º F. Line a large baking sheet with parchment paper. Set aside. If you are using a baking stone such as from Pampered Chef you won't need the parchment paper. Toss the oats, almonds, 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 extract and vanilla. Pour over the oats and toss to coat. Make sure all of the oats are moistened. Spread onto the 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.
Number Of Servings:
Number Of Servings:
2-3 cups
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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