I really enjoyed sharing some of my favorite recipes with you guys last month, I thought I’d continue on with it into the new year.

I’m not sure how long I will keep it going; probably until it’s not fun anymore.

Click here to find any of the other recipes you might have missed!

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I love making granola! It is so easy, so yummy and so crunchy-sweet-salty-chewy {yes, that is a word}.

One of my favorite things about making granola is that you can use whatever ingredients you have on hand. As long as you have the foundation of oats, you’re good.

Almonds, cashews, wheat germ, coconut, craisins, raisins, dried apricots, chocolate chips, peanut butter chips…anything goes.

Usually, I’m one to add it all…the more flavor, the better. However, I’ve come to find that my favorite combination is the simplest one. My favorite breakfast {snack} is to mix this granola with an equal amount of vanilla yogurt. The almonds are toasted and coated in a slight sugary layer, the yogurt smooths everything out and that hint of cinnamon tastes like winter.

Enjoy!

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Preheat oven to 250 degrees F.

Take 3 cups rolled oats, 2 cups whole almonds (I use my food chopper to roughly chop the almonds, I like the inconsistent sizes), and 3/4 cup shredded sweet coconut.

Combine the oats, almonds and coconut with 1/4 cup + 2 Tbsp brown sugar in a large bowl.

In a small bowl, whisk together 1/4 cup vegetable oil, 1/4 cup + 2 Tbsp maple syrup, 3/4 tsp salt, 1 tsp ground cinnamon & 1 tsp vanilla.

Combine the oat mixture and the syrup mixture in the large bowl, tossing together until thoroughly coated.

Spread onto a sheet pan, or two, in an even single layer.

Bake for an hour – 1 hour, 15 minutes, stirring every 15 minutes.

Cool, and store in an air-tight container.

Just try to make this batch last for more than a week…I dare you!

Have you tried any of the other recipes I shared?

If so, I’d love to know how they turned out for you!

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Vanilla-Cinnamon Granola w/Almonds

Ingredients:

• 3 cups rolled oats
• 2 cups chopped almonds
• 3/4 cup shredded sweet coconut
• 1/4 cup + 2 Tbsp brown sugar
• 1/4 cup vegetable oil
• 1/4 cup + 2 Tbsp maple syrup
• 3/4 tsp salt
• 1 tsp ground cinnamon
• 1 tsp vanilla

Preheat oven to 250*F

Combine the oats, almonds, coconut, and brown sugar in a large bowl.

In a small bowl, whisk together vegetable oil, maple syrup, salt, cinnamon & vanilla.

Combine the oat mixture and the syrup mixture in the large bowl, tossing together until thoroughly coated.

Spread onto a sheet pan, or two, in an even single layer.

Bake for an hour – 1 hour, 15 minutes, stirring every 15 minutes.

Cool, and store in an air-tight container.