BM# 77: Week 1/ Day 3
Theme: Recipes with Whole Grains
Dish: Almond Butter Granola
For the final day of this week’s marathon I have a granola recipe made with rolled oats, almonds and almond butter. Granola is a great edible gift to give away because it is a healthier and nutritious option than baking cookies or cakes. So recently granola has become my go-to edible gift.I have quite a few granola recipes on the blog, but I keep bookmarking new recipes to try. Today’s Almond Butter Granola recipe is from the Kitchn. I LOVE granola and have it for breakfast almost every day. I eat it over Greek yogurt topped with chopped banana and berries. I also snack on it throughout the day 🙂This particular recipe has almond butter along with coconut oil and maple syrup. Almond butter adds a nice nuttiness to the granola. This is not too sweet, perfectly crunchy with the right amount of clusters. If you want your granola to be more clustery, then don’t stir it as much while baking.I buy mason jars from art supply stores on sale and they are great to fill and give away as gifts. Just wrap a cute little ribbon around the neck and you have a delicious edible gift that everyone will love.
Almond Butter Granola
- 3 cups Rolled Oats
- 1cup Sliced Almonds
- ½ tsp Ground Cinnamon
- ¼ tsp salt
- ½ cup Smooth Almond Butter
- 1/3 cup maple syrup
- ¼ cup coconut oil
- 1 tsp vanilla extract
- 1 cup Raisins or dried Cranberries or tart cherries
- Preheat oven to 325°F. Line a baking sheet with parchment paper.
- In a mixing bowl, combine oats, almonds, cinnamon and salt.
- Melt coconut oil along with almond butter and maple syrup in a small saucepan over medium heat. Stir until smooth and evenly mixed, about 1~2 minutes. Remove from heat and add vanilla extract.
- Pour the almond butter mixture over the oats and stir until everything is evenly coated. Transfer to the baking sheet and spread into an even layer.
- Bake for 40~45 minutes or until golden brown and starting to get crispy. Stir once halfway through the baking. Remove from the oven and stir in the raisins or dried cranberries and mix well. Let the granola cool completely on the baking sheet. Transfer to a clean, airtight container where it stays fresh up to 1 week.