One of my favorite things to eat for breakfast is a yogurt parfait. I love vanilla greek yogurt with fresh berries and topped with granola. I think the granola totally makes yogurt better, but it is hard finding a good granola that isn't packed with sugar and that kind of takes away from your healthy breakfast. So I decided to make my own and I think I'm hooked. It's really easy to put together and you can add other ingredients you want as well, such as flax seeds or coconut shavings. And one of the best parts about this breakfast is that my little girl loves it, so it's kid-approved and a great healthy option, not to mention that it's nice having something ready for the week that doesn't require cooking in the morning. Hope you enjoy this breakfast as much as us!
VANILLA ALMOND GRANOLA
| INGREDIENTS |
2 1/2 cups old-fashioned rolled oats
3/4 cup slivered almonds [you could also add raw coconut shavings]
1/2 teaspoon ground cinnamon
pinch of salt
1/2 cup pure maple syrup
1/4 cup melted coconut oil
1/4 teaspoon almond extract
1 Tablespoon vanilla extract
| DIRECTIONS |
Preheat oven to 300 F degrees. Line a large baking sheet with parchment paper or silicone baking mat.
Toss the oats, almonds, cinnamon, and salt in a large bowl. Set aside. In a medium bowl, whisk the maple syrup and coconut oil together until combined. Whisk in the almond and vanilla extracts. Pour over the oats and toss to coat. Make sure all of the oats are moistened.
Spread onto the prepared baking sheet and bake for 45 minutes, stirring every 15 minutes. Allow granola to cool completely, the air will help the granola obtain a crunchy texture. Granola remains fresh in an airtight container at room temperature for up to 3 weeks.
original recipe from Sallys Baking Addiction