I’m a granola girl. And not for complicated reasons…yes, I love the mountains and Chaco tan lines and all of that, but the simple satisfying crunch of a granola bite is honestly enough for me.
Adding it to just about anything…oatmeal, yogurt, smoothies, cereal, trail mix…will only make your day better! Only problem is that store bought granola is pricy, and those baby bags are gone in a blink of an eye.
Making your own homemade granola is super easy. Here’s my favorite base granola recipe. From here you could add just about anything…Craisins, coconut, chocolate chips, cocoa powder, sunflower seeds, you name it!
Vanilla Almond Granola
1/2 cup honey
1/3 cup oil of choice (I used canola)
1 egg white
3 cups oats
1 tsp cinnamon
1/4 tsp salt
1 cup sliced raw almonds
2 tsp vanilla
Heat honey & oil together in a large saucepan. Stir till combined, don’t boil. Add in egg white (protein in the egg white helps create clusters), oats, cinnamon, salt, raw almonds, and vanilla. Spread across a parchment lined cookie sheet and bake at 300° F. Turn every 15 minutes to keep the granola evenly toasted. I turned it a total of 3 times, with a 4th turn for only 5 minutes. So 50 minutes total. Let the granola cool on the cookie sheet for at least 30 minutes before transferring it to a baggie/container. The granola keeps for a very long time on the shelf and freezes well too.