Healthy Almond Crunch Granola
Prep time
5 mins
Cook time
40 mins
Total time
45 mins
Skip the yogurt – I like to spinkle granola atop a thick
dairy-free banana breakfast shake
. Recipe adapted from, and photo by the
Almond Board of California
.
Author:
Alisa Fleming
Serves:
12 servings
Ingredients
1 cup slivered or sliced almonds
2-1/2 cups rolled oats (use
certified gluten-free oats
for gluten-free)
1 cup flaked unsweetened coconut
¾ teaspoon ground cinnamon
½ cup honey (can substitute agave nectar for vegan)
¼ cup almond or melted coconut oil
Instructions
Spread the almonds out on a baking sheet with high sides – I like to line it with a silicone baking mat for more even cooking and easier removal.
Place the baking sheet in a cold oven, and turn it on to 350ºF. Toast the almonds for 9-11 minutes, checking in once or twice to stir.
Remove the almonds from the oven, but leave the oven on.
Combine the toasted almonds with the oats, coconut, and cinnamon in a large bowl.
Whisk the honey with the oil and drizzle it over the almond-oat mixture, tossing to evenly coat.
Spread the granola out on your baking sheet, and bake it for 20 to 30 minutes, giving it a stir half way through.
Remove the granola from the oven, loosen it from the pan with a spatula, and let it cool.
Notes
This recipe is Optionally Vegan, Vegetarian, Dairy free, Egg free, optionally Gluten free, Peanut free, Soy free, and Refined Sugar free.
Nutrition Information
Serving size:
½ cup
Recipe by
Go Dairy Free
at https://www.godairyfree.org/recipes/healthy-almond-crunch-granola
3.2.2704