Cinnamon Almond Granola
I developed this oil-free version of granola for everyday-one that relies on nutritious nuts and coconut rather than oil for its flavor and crunch. While a bit unorthodox, the addition of almond butter really makes the difference.
- 4 cups oat flakes
- 1/2 cup almonds, chopped
- 3/4 cup unsweetened coconut flakes (1/2 cup if shredded coconut)
- 1/4 cup whole wheat or spelt flour
- 2 teaspoons cinnamon
- 1/4 teaspoon Maldon finishing salt (optional)
- 1 1/2 tablespoons almond butter
- 1/2 cup honey
- 1/4 cup apple juice
- 1/2 teaspoon vanilla extract
- 1/2 cup raisins
Preheat oven to 300 F.
Combine oats, chopped almonds, coconut flakes, flour, cinnamon, and salt (if using) in a large bowl.
In a separate bowl, whisk together almond butter, honey, apple juice, and vanilla. Pour over oat ingredients in the other bowl, mixing thoroughly.
Divide the granola in an even layer over two large baking sheets. Bake at 300 F. for 35-40 minutes just until golden brown, stirring every 10 minutes.
Allow the granola to cool. To maximize the formation of those well sought after oat/honey clumps, refrain from stirring the granola and adding the raisins until it is completely cool.
Store in the refrigerator within a tightly sealed container.
