There's something very satisfying about making homemade granola. For starters, you know exactly what ingredients are going into the mixture, and you can make a big batch that can feed you and your family for days.
I often make the granola during the weekend in preparation for the coming week's breakfasts. My favorite morning meal at the moment in a Dark Cherry Smoothie Bowl (recipe coming later this week) sprinkled with this Cherry Almond Granola. But the possibilities of breakfast combinations are endless.
In addition to breakfast, this granola makes for a great afternoon snack. My kids love enjoying it right after school… the flavor and crunch is always a hit.
I hope you enjoy this homemade granola…perhaps it'll inspire you to create your very own favorite breakfast bowl combinations.
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| Servings |
| 8 |
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Homemade Cranberry Almond Granola
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- 2cups organic gluten-free oats
- 1tbsp coconut oilmelted
- 1tbsp honey(or maple syrup for vegan version)
- 1tbsp almond butter
- 1tsp vanilla
- 1tbsp sliced almonds
- Preheat oven to 350°F.
- In a medium bowl mix together the coconut oil, honey (or syrup), almond butter and vanilla. Mix until smooth.
- Add oats and almonds and mix until completely coated. Spread on a parchment paper lined baking tray and back at 350°F for 12-15 minutes or until golden brown.
