From the kitchen: Maple Granola with Toasted Almonds & Wheat Germ
Sundays are usually for homemade breakfasts at our house. We sleep in, spend the day in our jammies and rarely have our first meal before 11am. Sometimes it’s pancakes, sometimes waffles, other times we keep it simple with yogurt, fruit and granola. Yesterday was one of those Sundays. I woke up before Evan and whipped up a delicious batch of crunchy granola made with organic oats, wheat germ, maple syrup, whole almonds and dried cranberries. I always forget how easy granola is to make, and how nutritious it can be. And how filling it is! It’s such a great way to start your day and keep you feeling full until your next meal. This granola is completely adaptable. Substitute your favorite nuts and dried fruit to vary the recipe indefinitely. And since it uses canola oil instead of butter, this recipe is lower in fat than many granolas, which is always a good thing in my book. I hope you give it a try! Have an amazing week! -xo
Makes about 4 1/2 cups
3 1/2 cup rolled oats
1/2 cup wheat germ
1 cup whole almonds
2/3 cup maple syrup (grade A or B)
1/4 cup canola oil
1 tablespoon vanilla extract
1/2 cup dried cranberries
Preheat oven to 225 degrees F
Combine oats, wheat germ, and almonds in large bowl. Set aside.
In a medium saucepan, heat oil and maple syrup over medium-low heat for 8-10 minutes or until just warmed through but not boiling. Stir occasionally. Remove from heat and stir in vanilla.
Pour syrup mixture over oats and combine with a wooden spoon until everything is fully coated. Spread the oats onto a large baking sheet in one even layer. And bake for 1 hour, tossing halfway through to ensure even baking. Remove from oven and mix in cranberries immediately.
Let cool completely before enjoying. Granola will become crunchy as is cools. Voila!