Honey Cinnamon Almond Granola
Listen up! You may never, like ever, need to buy another candle again, so long as you make this fabulous Honey Cinnamon Almond Granola. As I baked this Honey Cinnamon Almond Granola, the aroma took over my whole home. It was glorious!
I have always loved granola. Most likely, because of my obsession with oats. You should have known it was only a matter of time before oats made another appearance. Personally, I use Bob’s Red Mill Oats, which I never have an issue finding at most major stores. When you bake the Honey Cinnamon Almond it will get crunchy, this mixed with the texture of the almonds makes a dreamy combination.
Reasons why Honey Cinnamon Almond Granola is life:
1.) Convenient snack
2.) Easy to make
3.) Keeps for up to 2 weeks
4.) Great topping for acai bowls, yogurt parfaits, or chia puddings
5.) You can package them up and use as gifts, trust me no one will be mad
6.) Because I say so
I made this batch specifically for some parfaits that shall grace The Seasonal Junkie very soon. But embarrassingly enough, sometimes the only thing I will eat in a day is granola. Judge me or join me. When using granola, It is a great way to give an added protein to your breakfast. Hell, just pour some milk over it and you will have cereal.
By now, I am positive you are dying to make this Honey Cinnamon Almond Granola. So get to it! No one is stopping you!!
Honey Cinnamon Almond GranolaPrint Recipe
- 2 cup, Bob's Red Mill Oats
- 1/2 cup, Almonds, slivered
- 1/4 cup, Honey
- 1/4 cup, Almond Butter
- 1/2 tsp, Cinnamon
- 1/2 tsp, Salt
- 1/2 tsp, Vanilla Extract
Preheat oven to 275 degrees
In large mixing bowl, combine oats, almonds, salt, cinnamon, and vanilla extract and mix
In microwaveable bowl add almond butter and honey
Microwave for 20 seconds
Using a whisk mix almond butter and honey until smooth, Pour into oat mixture
Stir together until well mixed
Pour onto sheet pan with parchment paper and spread out
Cook for 15 Minutes
Pull out and mix
Cook for an additional 6 Minutes
It will become crunchy upon cooling