One of my favorite toppings for yogurt in the morning is this homemade granola. It is so easy to make and turns out crispy and ultra flavorful. And a whole lot cheaper than buying something of the same quality at the store and you know exactly what is going into the mix. It is even good as a snack in the middle of the day when you need that little pick-me-up or as a dessert option such as the parfait shown here. All you have to do is layer vanilla yogurt, blueberries and granola and voila – a fantastic and healthy dessert option.
Vanilla Almond Granola
- 4 cups rolled oats (not instant)
- 1 cup slivered or sliced almonds
- 1/3 cup brown sugar
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/3 cup almond or vegetable oil
- 1/3 cup honey
- 1 Tablespoon sugar
- 4 teaspoons vanilla extract
Preheat oven to 300 degrees. Spray 2 large cookie sheets with non-stick spray. (I usually use non-stick pans as well)
In a large bowl, mix together the oats, almonds, brown sugar, salt and cinnamon. Set aside.
In a medium saucepan, mix together oil, honey and brown sugar and cook over medium heat while whisking continuously until it begins to simmer. Cook 30 seconds then remove from heat and add vanilla extract.
Pour the oil-honey mixture over the dry ingredients and stir well. I find it easier to use my hands to crunch the ingredients together as it seems to work better to get all ingredients well coated with the honey.
Pour the granola onto the prepared cookie sheets, dividing evenly between the two, and making sure it is mostly on one layer. Bake for 30-35 minutes, stirring twice during the baking process. Hint: It is easier to take the cookie sheets out of the oven to stir the ingredients then return to oven to continue baking.
Remove from oven and place cookie sheets on wire racks to cool completely. Stir to break up any large pieces then store in large airtight container. Mine keeps for at least two weeks and may keep longer but it never lasts that long.
Makes 5-6 cups.