I sure love a good crunch! Don’t you?! And I not only love it but I kind of HAVE to have it. Like when I eat yogurt, I can’t just eat it plain. There’s got to be granola and if I’m lucky, some fresh fruit too. It’s a texture thing. I blame (or I guess thank) my mom who’s all about the crunch as well.
One year in high school, almost everyday, I would pack a yogurt, a little Tupperware of fresh raspberries, strawberries, and blueberries, and another container of granola to then assemble and scarf down with my lunch. It was delicious!
My husband loves granola too but ya know it can get quite pricey buying the pre-made stuff so I decided to make my own. It actually may not end up being cheaper because we are cruising through it WAY too fast and eating lots more of it now. So yummy!
While Nick studies I’ll just be sitting there chilling with the container of granola in my lap and realize 10 minutes deep that I have eaten way too many oats for my tummy to handle.
So yeah, you can eat this plain or sprinkle it on/in yogurt, fruit, or eat it as cereal in a bowl full of milk (that was a yummy breakfast this morning!).
You could even put in it a jar and give it to a friend as a little “Hey, you’re kinda awesome” gift. Enjoy! 🙂
Vanilla Nut Granola
- 4 cups old-fashion oats
- 1/2 cup almonds, sliced
- 1/2 cup pecans, pieces
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- 1/2 cup brown sugar
- 1/4 cup oil
- 1/4 cup honey
- 3 teaspoons vanilla
- Preheat oven to 325 degrees F and line a large baking sheet with parchment paper (or spray pan with oil).
- In a large mixing bowl, combine oats, almonds, pecans, cinnamon, and salt. Set aside.
- In a microwave safe bowl, combine the oil, honey, and sugar. Stir and place in the microwave for 20 seconds, stir, and then microwave another 20 seconds. Add the vanilla and then pour over the oats and stir until all is evenly coated. Spread onto prepared baking sheet and bake for 20-25 minutes until golden (stir after 10-15 minutes). Let the granola cool completely on the baking sheet (this allows it to harden together) and then break apart into clusters when cool. Store in an air tight container.
Recipe Source: Adapted from Martha Stewart