Spiced Granola

Up until recently I have bought Jeremy granola every week for I don’t even know how long.  I buy a very specific organic brand that is healthy and he likes it so even though it’s a little pricey, I don’t mind pay a little extra for the health benefits.  I’ve even made my own granola before but he really likes this specific kind so we’ve always stuck with it.  Until now.

That’s right, I managed to find a granola recipe that BEATS THE CRAP out of the store-bought granola.  Yesssssss.  Not only does he LOVE it, it is even healthier than the organic stuff and, oh yeah, cheaper.  The original recipe is here and yes, I took a little liberty and changed some things (shocker, I know).  The combination of cinnamon and almond flavor totally works in this recipe and it turns so crunchy after it has cooled.  It’s honestly hard to stay out of it.  I like to mix some Nature’s Path Heritage Flakes into mine just to give it that cereal aspect so feel free to add or not add…totally up to you.  You could throw in nuts, dried fruit, chocolate chips, etc.  Whatever sounds good at the moment!

Enjoy!

Spiced Granola
 
Ingredients
Dry
  • 1 c. Thick Rolled Oats (if you don't have access to rye or red wheat flakes, just use all thick rolled oats)
  • 1½ c. Rye Flakes
  • 1½ c. Red Wheat Flakes
  • ½ c. 7-Grain Cereal (can be found in bulk section of health food store or substitute uncooked millet)
  • 2 T. Chia Seeds
  • ½ c. Sucanat
  • 1¼ t. Sea Salt (I prefer pink himalayan)
  • 1½ t. Cinnamon
Wet
  • ⅓ c. Safflower Oil
  • ¼ c. Light Agave
  • ¼ c. Maple Agave
  • ⅓ c. plus 1 T. Raw Almond Butter
  • 2 T. Pure Vanilla Extract
  • 1 t. Almond Extract
Instructions
  1. Preheat oven to 325 degrees. Line two large baking sheets with parchment paper.
  2. In a large bowl, whisk all dry ingredients together. In a medium bowl, stir together all wet ingredients. Add wet mixture to dry mixture and stir to combine. It will seem dry at first but keep stirring and it will all get coated.
  3. Divide the mixture between the two pans and spread in an even layer.
  4. Bake for 20-25 minutes, stirring, rotating pans and switching racks (if your oven cooks unevenly, like mine does) halfway through. Allow to cool completely on a wire rack and store in an air-tight container.
Notes
Makes 5-6 cups.

 

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