Homemade Vanilla Almond Granola

I have a confession: I used to hate yogurt. I tried many different types, brands and flavors, but every time, I couldn’t get past the texture. But, my life changed when I discovered granola. The texture added just the crunch I needed, and I have been hooked ever since. But, walking down the cereal aisle at the grocery store on a quest for granola can be overwhelming. There are hundreds of options available, and if you are not careful, some can provide a long list of ingredients with unnecessary sugar and fat grams.

By making granola at home, you can control what ingredients you use and can adjust based on your health preferences. Not to mention, you make a much cheaper granola by preparing it from scratch at home! I found the original granola recipe here, and made some adjustments to cut calories and fat grams. Instead of coconut oil, I substituted canola oil, a beaten egg white and unsweetened applesauce to save about 30 calories per serving and cut out 4 grams saturated fat. For a vegan alternative, eliminate the egg white and add an additional 1 Tbsp of applesauce (3 Tbsps total).

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Once the granola is completely cool, you can mix in any additional ingredients – flaxseeds or chia seeds for additional fiber and protein, dried fruit, additional nuts or seeds, etc. This recipe will keep in the freezer up to 3 months, making it a perfect recipe for those busy mornings. And, the best part of this recipe? It takes 5 minutes to prepare and throw in the oven. My kind of breakfast or snack! I love stirring up my yogurt with the granola to add texture throughout and top with my favorite fall fruit, pomegranate seeds!

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Begin the granola by mixing together the rolled oats, almonds, cinnamon, and salt.

In a different bowl, whisk together the maple syrup, canola oil, beaten egg white and unsweetened applesauce. Next, whisk in the almond and vanilla extracts.

Pour the liquid mixture over the dry oats mixture and stir together until the dry mixture is completely moistened.

Spread the wet granola on a parchment paper lined pan. Cook for 45 minutes at 275 degrees (or 300 degrees for a light pan) and stir every 15 minutes.

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Allow the granola to sit out at room temperature until completely cool for a crispier texture.

Homemade Vanilla Almond Granola
 
Prep time
Cook time
Total time
 
Author:
Serves: 3 cups
Ingredients
  • 2 and ½ cups old fashioned rolled oats (choose gluten free certified oats for a gluten free recipe)
  • ¾ cup slivered almonds
  • 1 tsp ground cinnamon
  • Pinch of salt
  • ½ cup maple syrup
  • 1 Tbsp canola oil
  • 1 egg white, beaten
  • 2 Tbsp applesauce
  • ¼ tsp almond extract
  • 1 Tbsp vanilla extract
Instructions
  1. Begin the granola by mixing together the rolled oats, almonds, cinnamon, and salt.
  2. In a different bowl, whisk together the maple syrup, canola oil, beaten egg white and unsweetened applesauce.
  3. Whisk in the almond and vanilla extracts.
  4. Pour the liquid mixture over the dry oats mixture and stir together until the dry mixture is completely moistened.
  5. Spread the wet granola on a parchment paper lined pan.
  6. Cook for 45 minutes at 275 degrees (or 300 degrees for a light pan)- stir every 15 minutes.
  7. Allow the granola to sit out at room temperature until completely cool for a crispier texture.
Nutrition Information
Serving size: ½ cup Calories: 207 Fat: 7.7 Saturated fat: 0.7 Unsaturated fat: 5.2 Trans fat: 0 Carbohydrates: 29 Sugar: 10.6 Sodium: 20 Fiber: 3.6 Protein: 5.9 Cholesterol: 0

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  1. […] First, layer ~1/4 cup plain Greek yogurt in a bowl or mason jar. Next add 1/4 cup cranberry sauce. Repeat layers again. Top with pomegranates, craisins and granola! […]

  2. […] First, layer ~1/4 cup plain Greek yogurt in a bowl or mason jar. Next add 1/4 cup cranberry sauce. Repeat layers again. Top with pomegranates, craisins and granola! […]

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