Almond Granola with Maple Syrup and Honey Recipe
Almond Granola with Maple Syrup and Honey
By Eliot, on July 17th, 2013
Another granola recipe.
I can never make the same granola recipe twice (or according to The Hubs, any recipe twice).
We are so fickle, too. This is our newest and current favorite, that is until the next batch.
Almond Granola with Maple Syrup and Honey
- Based on The Best Granola Recipe from David Lebovitz (who adapted it from Feast by Nigella Lawson)
- 5 c. old fashioned oats
- 2 c. slivered almonds
- 1 c. raw sunflower seeds
- 3/4 c. milled flax seed
- 1 c. shredded unsweetened coconut
- 1/2 c. brown sugar
- 2 t. cinnamon
- 1 t. ground ginger
- 1 t. fine sea salt
- 3/4 c. unsweetened applesauce (I used some home canned stuff.)
- 1/3 c. maple syrup (The real stuff.)
- 1/4 c. local honey
- 2 T. coconut oil, melted
Preheat oven to 300 degrees F.
Place oats, almonds, sunflower seeds, flax and coconut in a large mixing bowl and toss to combine.
In a blender or food processor, place brown sugar, cinnamon, ginger, salt, applesauce, maple syrup, honey and coconut oil. Blend until smooth.
Pour the liquid mixture over the dry and toss to coat. Place on two large rimmed baking sheets lined with a silpat or parchment paper.
Place in a 300 degree preheated oven for 45 minutes, stirring every 10 minutes or so. (I also rotate my pans from shelf to shelf when I stirred.)
I know this is a bit of cheating because I was vowing to use only my cookbooks, but I do have David’s Sweet Life in Paris and I have two Nigella cookbooks. That counts, right?
Besides, I needed some breakfast food for the lake! :)
Now for Abigail’s flowers for the day:
This is a clematis that is vining up a trellis at my sister’s wonderful garden.
Hugs and smiles!
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