I’ve been workin my way back to you, babe.
With a burning love inside.
Hey I’m workin my way back to you, babe.
And the happiness that died.
I have that song in my head.
Maybe that means I’ll want brownies and cookies again sometime soon.
Maybe I’m working my way back to my sweet tooth.
Until then… I toasted you some almonds and oats… and I took exactly three pictures of it.
You’ve made granola, right?
It’s super easy. If you haven’t… I think it’s something you should do this weekend.
Also… you might be glad to know that this is a boyfriend friendly food. Sure, they’ll act all hard and disinterested, but the empty granola bag tells a different story. Just pretend like you didn’t notice. Boys like a little privacy when it comes to how much they enjoy granola.
Toasted Almond Granola
makes 8 cups
adapted from Martha Stewart
4 cups old fashioned oats
1 cup slivered raw almonds
1 cup whole raw almonds
1/2 cup sweetened shredded coconut
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 tablespoons butter
1/4 cup vegetable oil
1/4 cup honey
1/2 cup brown sugar
1 teaspoon pure vanilla extract
Place a rack in the upper third and middle of the oven and preheat to 325 degrees F. Line one large or two small baking sheets with parchment paper and set aside.
Whisk together oats, whole almonds, slivered almonds, sweetened coconut cinnamon and salt. Set aside.
In a medium saucepan, melt together butter, oil, honey and brown sugar until the sugar is dissolved and the mixture begins to boil. Carefully whisk together so it’s well incorporated. Add the vanilla extract. Pour the warm mixture over the oat and almond mixture and toss together with a wooden spoon, ensuring that all of the oat mixture gets moistened by the sugar and oil mixture.
Spread mixture onto prepared baking sheet(s) and bake for about 25 to 30 minutes, removing the oats to stir and toss on the pan twice during baking. Remove from the oven, let cool and store in an airtight container for up to two weeks. Granola is delicious with milk, yogurt or over ice cream. Yum!
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I love this recipe!! I just took the granola out of the oven a few minutes ago, and I already can’t stop eating it. This might be a recipe that I have to make and immediately take somewhere so I don’t eat the entire batch by myself.
But see…the problem is…once you start making it you can never, ever stop. I like dried cherries and pecans.
oh. my. goodness!
i made this granola this morning after i happened upon your blog yesterday (wonderful, by the way!). i happened to have the perfect storm of ingredients and a snow day from school, so ouila!
It is FABULOUS! that deep rich oozing gloriousness of the brown sugar syrup knocks me off my feet! i traded the vanilla extract for bourbon (SoCo) and… AMAZING! Love it! Can’t wait to put it on just about everything!
Thank you for your recipe, and a wonderful site :)
Bourbon… I like the way you think. :)
I made this recipe before and my granola came out very piecy– not chunky. Did you get yours chunky and how?
Your pictures are beautiful. The new perspective that you have adopted in the past months with the great light is truly amazing.
I like your take on granola. I only made granola once using oil and found it, well, oily. Ever since I avoided it and only used sugar and honey, which, when it melts in the oven makes the oats and nuts toasty and crispy too. And from Deb from smittenkitchen I adopted storing granola in the freezer for maximum crunch. So, I am wondering, why do we have to put oil/fat in granola anyway?
On the list to make this year. Only did it once last year, which is definitely a shame shame shame.
So I tried this recipe out, because every recipe I’ve tried of yours is amazing. And this one did not disappoint! My new favorite breakfast – Almond Granola over plain yogurt and sliced bananas. Protein, carbs, fruit, yum – all the ingredients for a great breakfast. Thanks again!
This is excellent the way it is…..BUT….I take my bunt pan spray it all down inside, add a good amount inside, and shake around so that it goes up the side a little and sticks to the spray. I then pour my batter in for coffeecake, and bake.
ooooooooooooooh so good when I flip that bunt pan over, and smell that coffeecake. If You want to use the standard white glaze on the top is alright, but I like it with just the granola…..and my customers like it, since its a hit at my Cafe.
I currently have this in the oven. Can’t wait to try it. Made a few minor changes…I didn’t have any slivered almonds so I used a few extra whole, and I didn’t have sweetened coconut but I had frozen (fresh) coconut. I added a little extra honey to in place of the sweetness of the coconut. YUM!!!!!!!
come to australia! PLEASE! (bring a bag of slivered almonds- can’t find them here!!!!)
or make a round trip, florida, england , to aussie….! :):)
Coles and woolies both stock slivered almonds. Check the baking isle instead of the snack food…
I buy slivered almonds in the health food aisle at Coles. They’re definitely sold here.
This was awesome!! It has such a wonderful honey cinnamon flavor. Thank you!
Made this but added pecans too! It was delicious and all gone in 24 hours! I posted the recipe on my facebook wall too! Thanks for all the great recipes!
Hi Joy! Great recipe, as always! I’m spending a semester out in Beijing and have been craving some breakfast foods that I eat at home (alas, steamed dumplings and a fried egg are nice, but a bit tiring after a month of eating only them every day!). Can I make this with instant oats instead, too?
I recently tried this recipe replacing the almonds with 1 cup walnut halves, and 1 cup walnuts ground in a food processor, it was delicious…
Finally tried this recipe and it is a-maz-ing, even after leaving out the vanilla by accident! I baked it for 30 minutes and that was perfect. Thanks, Joy!
Genius! Made it today for Mother’s Day (it’s 26 here in Poland) and am planning on sending it to my mom tomorrow morning as I can’t be home for that day. She loves granola, but never made one herself so I thought I’ll make some for her.Will be hard not to eat it until then though.
So true about the boyfriend comment… my husband was so, “Um, not thanks, no granola…” and then later he tried it and was all, “This is really good – thanks for making it.” And now it’s gone. LOL
I need to make sure I take it out sooner as mine got a bit burnt but the non-burnt stuff was DELISH!
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