Granola is a staple in my house, and up until two weeks ago, I was buying it at the grocery store, and paying upwards of five dollars for a container. Now I realize how completely ridiculous that is.
Whipping up a batch of granola at home is cheaper, tastier, and can be customized to your liking. For this recipe, I threw in a batch of trail mix, which had sunflower seeds, peanuts, cranberries and raisins. Quick tip: If you are going to use dried fruit, or nuts – buy trail mix. It was 2.99 for a huge bag, and you can pick out whatever you don’t like.
The beaten egg gives the granola a chunky texture, which I prefer. If you like your granola more on the muesli side than leave it out. After everything is mixed together, you bake for 15 minutes, stir, and then bake for another 10 minutes until golden brown. Easy peasy lemon squeezy.
This Maple Almond Butter Granola is meant to be sprinkled on top of yogurt, or eaten straight by the handful. Enjoy.
If you decide to take a chance on this Maple Almond Butter Granola, don’t forget to #youngbrokehungry on Instagram so I can see it. High five!
- 3 cups rolled oats
- ½ cup almond butter or peanut butter
- ⅓ cup maple syrup
- 2 tablespoons olive oil
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 egg, beaten
- Mix ins of your choosing
- Pre-heat oven to 300 degrees F.
- In a small saucepan, heat together almond butter, maple syrup, olive oil, vanilla extract, cinnamon and salt until the almond butter is melted, and smooth.
- Pour mixture over rolled oats, and quickly toss together. Add in beaten egg, and toss together again, until the oats are properly coated.
- Spread granola evenly on a baking sheet. Bake for 15 minutes, then stir, and continue baking for another 10 minutes, or until granola is a very light golden brown. Break the clumps together with a spoon.
- Store in a airtight container for up to two weeks.