Okay, so random, little story time.
I'm in the kitchen, you know, innocently making my favorite granola. I reach up to grab the almond extract out of the cupboard, and somehow it falls. I can be pretty clumsy, okay? That's not the unusual.
But the weird thing was, somehow the cap of the almond extract just broke in two. Like, the top-roundy-part just detached from the bottom-screwy-part of the lid. How does that even happen??
So, as you can guess, almond extract spilled all over me and the kitchen floor and the counter and the cupboard. It was fantastic. Everything smelled like almond for days. Like I said, fantastic.
So, yeah back to the granola!!
This is one of the simplest granola recipes I've seen. It's literally six simple ingredients with no weird steps. Just melt and stir and bake.
It's not just oats and sugar. It's made out of almond butter (my favorite!!! hence the name of my blog). And what I love about making granola out of nut butter it that it's so protein packed. So you're actually getting some good stuff in when you eat this granola. yayyyy!
Crispy. Crunchy. Sweet. Salty. I'm going crazy just thinking about it. Hold on, let me get a bowl of this stuff to munch on.
Okay, so where were we? Oh, yeah. This stuff is delicious, guys.
*om nom nom nom*
Vanilla Almond Granola
Yield: about 6 cups
- 3/4 cup almond butter
- 1/4 cup maple syrup
- 1 tsp almond extract
- 2 tsp vanilla
- 5 cups gluten free oats
- 1 cup slivered almonds
Preheat oven to 275 degrees.
Mix almond butter and maple syrup in a small saucepan and warm over med-low heat until smooth. (This can be done in the microwave.) Add in the almond and vanilla extract.
Combine oats and slivered almonds in a large bowl. Pour almond butter mixture over oats and stir until it clumps together a bit. Spread granola on a large cookie sheet (may need two cookie sheets) and bake for 20 minutes. Take cookie sheet out and stir around the granola carefully--you don't want it to lose all its clumpy-ness. Return granola to the oven and bake for another 10-15 minutes until golden.
The granola gets nice and crispy as it cools!
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