Well, the hubbs has finally joined the Greek yogurt club. The bad news about that was he didn’t forecast this decision. A fridge void of Chobani when that is one of your go-to work breakfast options definitely starts the day off on a sad note. I think it was that night he told me, “Those Chobanis are good. I had 2 the other day!” 🙂
We do tend to go through quite a bit of granola with our morning yogurt. This is one of those recipes that I cannot believe I haven’t shared. This granola is a workhorse in our breakfast rotation, and I have no idea how many times I have made it. Enough that I now essentially have the recipe memorized.
This recipe is originally from Oh She Glows, and the base of the recipe is still pretty similar to Angela’s although I’ve made a few adaptations to make it fit our tastes. Largely reducing the amount of brown sugar called for in the dry ingredients. We usually like things sweet here, but I promise you won’t notice a difference. As with most granolas, it is pretty easy. Especially so, as the “sauce” portion of this one doesn’t need to be cooked on the stove. The bake time is an estimate of 20-25 minutes, and I find this is true for me as well. Each batch varies just a bit in the time it needs in the oven. Just watch the pieces of oats and almonds. When you see them browning, it is done. The pieces may still seem a little soft, but it will crisp as it cools.
With some Greek yogurt and berries, I could absolutely see this as an addition to Easter Brunch. Enjoy!
Lightened-up Almond Granola
Adapted from Oh She Glows
Ingredients:
6 cups old-fashioned oats
1-1/2 cups sliced almonds
1 cup uncooked millet
6 Tbsp. ground flaxseed
1/3 cup brown sugar, packed
1-1/2 tsp. cinnamon
1-1/2 to 2 tsp. Kosher salt
6 heaping Tbsp. unsweetened applesauce
3/4 cup honey
1/2 cup plus 1 Tbsp. almond butter
1 Tbsp. vanilla extract
1-1/2 tsp. almond extract
Preheat the oven to 325 degrees. Spray a couple large sheet pans with nonstick spray. Set aside. In a large bowl, combine the first 7 ingredients (oats through salt). Mix well.
In a medium-sized, microwave safe bowl, mix the applesauce, honey, and almond butter. Microwave, for 30 seconds at a time, and stir until the mixture is uniform and smooth. Let cool slightly and add the vanilla and almond extracts. Mix well.
Pour the wet ingredients over the dry ingredients and stir until all the oat mixture appears to be coated with the almond butter mixture. Divide between the prepared pans spreading the granola in a single, even layer in the pan. I usually have to use 3 pans. Bake for 20-25 minutes, stirring halfway. Remove the granola when the pieces begin to brown. It will go from brown to burnt quickly (especially on the edges) so watch it closely. The granola will crisp as it cools.
The Cookin' Chemist 