With the primary swirls of crisp, fall air, we really feel a direct yearning for struesel-y spices wafting from the oven. This crunchy almond and coconut granola laced with cinnamon guarantees to fill your own home with the smell of fall. Toasted with flax meal, bran, oats and nuts, this frivolously candy deal with makes a wholesome and filling breakfast with a snappy splash of milk or scattered over yogurt.
The wonderful thing about granola is you’ll be able to change no matter you will have — pecans for the almonds, oat bran for the wheat bran, shredded coconut for the coconut flakes, honey for the maple syrup. Simply be sure to use uncooked nuts, as pre-toasted nuts will finally end up burning whilst you bake the granola. (Simplest have toasted nuts? No downside: Toss them into the granola after it’s completed baking).
Retailer in an hermetic container for a pair weeks or refrigerate for as much as 1 month.
Coconut Almond Granola
Fills a 1.5 liter jar, with a little bit leftover for snacking
3 cups outdated oats
½ cup wheat bran
⅔ cup flax meal (floor flax seed)
1 cup unsweetened flaked coconut
½ teaspoon salt
1 teaspoon floor cinnamon
2 cups sliced uncooked almonds
½ cup sunflower oil or different mild oil
½ cup maple syrup
1 teaspoon vanilla extract
¼ teaspoon almond extract
Warmth oven to 325 levels.
In a big bowl, stir in combination the oats, bran, flax meal, coconut, salt, cinnamon and almonds till mixed.
In a small bowl, whisk in combination the oil, maple syrup, vanilla extract and almond extract till mixed.
Pour the syrup aggregate over the oat aggregate and stir to coat flippantly. Unfold flippantly on two rimmed baking sheets and bake in heart of oven at 325 levels for 30-45 mins, stirring each and every 10 mins, till flippantly golden brown. Permit to chill utterly ahead of storing in an hermetic container.
Registered dietitian and meals creator Laura McLively is the creator of “The Berkeley Bowl Cookbook.” Practice her at @myberkeleybowl and www.lauramclively.com.