ALMOND CINNAMON GRANOLA

I'm constantly playing around with my granola recipes. I like to have a steady supply on hand as it's something I eat on a daily basis. Whether it be a topper on a smoothie bowl, with milk or, in this case, a pretty hefty fruit and yogurt bowl, it never fails to complete my breakfast. If you store it in an air tight container it will last you weeks (mine never makes it past the two week point)!

I once lived off of Nature's Path granola. Then I discovered how little time and ingredients it takes to make you own that is ten times better. My pantry is always well-stocked with the basics for granola recipes like oats, seeds, nuts, honey, dried fruit and maple syrup. And conveniently enough these are all items you can often buy in bulk or large quantities.  I prefer to make my own granola as the ones in grocery stores contain oodles of sugar. As I'm always mixing it will fruit and yogurt, sugar is usually pretty minimal in my recipes but you are always more than welcome to add more, if you like! 

Almond Cinnamon Granola 
about 4 1/2 cups

3 cups rolled oats (Bob Redmill's wheat-free, the best)
1/2 cup walnuts, chopped
1 cup roasted almonds, chopped 
1 cup ground or whole flaxseed
1/4 cup light brown sugar
2 tsp cinnamon
1 tsp nutmeg
1 tbsp vanilla
1/2 tsp salt
6 tbsp applesauce
3 tbsp maple syrup 
3 tbsp honey
2 tbsp coconut oil
1/2 cup raisins

Preheat oven to 300°. Whisk liquids in a saucepan over low heat until just warm and combined- applesauce, maple syrup, honey, oil and vanilla. No more than 5 minutes!

In a large bowl combine the rest of the ingredients except for raisins- oats, walnuts, almonds, flaxseed, brown sugar, cinnamon, nutmeg and salt. Pour wet into dry and fold until combined.

Spread evenly on a well greased or parchment paper lined pan (might need more than one pan). Bake for 35-40 minutes, stirring every 10 minutes. Add raisins for 10 additional minutes. Remove from oven and let cool completely before storing.
I dare you not to have ten handfuls while waiting.