Homemade Almond Vanilla Granola
For a tasty and nutritious snack or breakfast, try making your own almond vanilla granola at home. The homemade granola is made with oats, dried fruits, seeds, nuts, and almond butter and it's enhanced with cinnamon and vanilla.
Servings: 620 gms
Calories: 5kcal
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
Wet Ingredients
- 100 gms (or) ⅓ Cup Almond Butter
- 1 Teaspoon Vanilla Extract
- ¼ Cup Coconut Oil melted
- ⅓ Cup Maple Syrup
Instructions
- Preheat your oven to 160°C (325°F) and line a large baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, combine the rolled oats, almonds, pumpkin seeds, flax meal, cinnamon, and a pinch of salt. Stir to mix the dry ingredients evenly.350 gms (or) 3 Cups Rolled Oats, 2 Tablespoons Pumpkin Seeds, 10 Almonds, 1 Teaspoon Ground Cinnamon, ¼ Teaspoon Salt, 2 Tablespoons Flax Meal
- In a separate bowl, whisk maple syrup, coconut oil, almond butter, and vanilla extract until well combined.100 gms (or) ⅓ Cup Almond Butter, ¼ Cup Coconut Oil, ⅓ Cup Maple Syrup, 1 Teaspoon Vanilla Extract
- Pour the wet mixture onto the dry ingredients and stir until everything is evenly coated.
- Spread the mixture onto the prepared baking sheet in an even layer. Press it down with a spatula to create an even layer.
- Put in the preheated oven for approximately 20-25 minutes, or until the granola has a light golden brown appearance. Make sure to stir the granola every 10 minutes for even cooking.
- Remove the tray from the oven and let the granola cool on the baking sheet. It gets crisper as it cools down.
- After the granola has cooled down completely, mix in dried cranberries, apricots and raisins.¼ Cup Dried Cranberries, ¼ Cup Raisins, ¼ Cup Dried Apricots
- Store homemade granola in an airtight container at room temperature. It should stay fresh for several weeks.
- Enjoy homemade granola with yogurt, milk, or as a snack on its own.
Notes
Use Rolled Oats: Use rolled oats also known as old fashioned oats for making granola because they provide a nice texture and absorb flavours well.
Control Sweetness: You can control the sweetness of your crunchy granola by adjusting the amount of sweeteners like maple syrup.
Even Coating: Ensure that the wet ingredients evenly coat all the dry ingredients. Stir well to ensure everything is well combined.
Low and Slow Baking: Bake your granola at a lower temperature (around 325°F or 160°C) and for a longer time. This prevents burning and allows flavours to develop slowly.
Stirring During Baking: While baking, make sure to stir the granola every 10-15 minutes for even cooking and to avoid clumps. This will help you achieve a consistent texture.
Use Parchment Paper or silicone mat: Line your baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
Adding Dried Fruits: Wait for the granola to cool before adding dried fruits after baking.
Avoid Light and Heat: Store the granola away from direct sunlight and heat sources, in a cool, dry place. Heat and light can cause the granola to become rancid more quickly.
In case the almond butter is too hard, warm it slightly. Heat in the microwave for around 20-30 seconds.
Nutrition
Calories: 5kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 1mg | Potassium: 5mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 2IU | Vitamin C: 0.005mg | Calcium: 1mg | Iron: 0.04mg
