Nothing like a simple homemade granola to fill the house with wonderful welcome home aromas! This granola is not too sweet, so you can just enjoy it plain or add some dried fruit to it, if you like it a little sweeter. It’s filled with oats, walnuts and almonds so it is rich in protein, fiber and healthy oils. Perfect for breakfast with fresh fruit and yogurt, but remember, because it is calorie dense (albeit full of nutrients) a little goes a long way, so I recommend the serving size not be any higher than 1/2 cup, which I think is the perfect amount anyway! It’s so yummy, I just don’t want you to overeat it…because you’ll want to! My dear friend and esteemed dietitian Joy Bauer wrote a great article about just that and I highly recommend you read it (click here for her article) it is so genuine and so helpful!
I have included the nutritional analysis below the recipe
- 8 cups old fashioned rolled oats
- ¾ cup walnuts
- ¾ cup almonds (roasted, unsalted)
- ¾ cup natural almond butter (unsweetened)
- ¾ cup natural honey
- 1 tsp cinnamon
- 1 cup chopped dried fruit-unsweetened (optional)
- Preheat the oven to 300 F
- Place walnuts and almonds in a small food processor and chop briefly--leaving chucks of nuts intact.
- Place the oats and chopped nuts in a big bowl and set aside.
- Place almond butter and honey in a small pan and heat on the stove for 3-5 minutes to bring to a quick boil, while stirring occasionally, until completely smooth (no clumps!).
- Pour the hot honey/almond butter mixture over the oats and nuts and stir with a wooden spoon to incorporate well (Use your hands to dig in and make sure!)
- Spread the mixture on a cookie sheet in one layer and place in preheated oven for 30 minutes, stirring 2 or 3 times during that time, to make sure there are no clumps.
- Turn off the oven and keep it in there an additional 15-20 minutes.
- Let cool completely (that's when it will become perfectly crisp), add the cinnamon and chopped dried fruit (if using) and mix well before storing in an airtight container, or zip lock bag.
Nutrition Facts per serving (1/2 cup):
Calories 229, Sat Fat 1 g, MUFA 5 g, PUFA 4 g, Cholesterol 0 mg, Sodium 3 mg, Potassium 207 mg, Carb 30 g, Fiber 4 g, Sugar 9g, Protein 7 g.
martine says
September 23, 2016 at 4:13 amhello Mrs cuisinicity, very good and goog idea too to put almond butter instead of oil (what I did bfore!! ) now, I will follow your recipie! Thanks a lot, once more , you made my day! have a good day too! martine de France
Catherine Katz says
September 24, 2016 at 12:45 pmah ça c’est sûr, absolument DELICIEUX!!! 🙂
Lyne Massicotte says
June 22, 2016 at 5:55 pmHow many days, that it can be preserved? Thank you
Catherine Katz says
June 22, 2016 at 7:57 pmNot exactly sure Lyne as we get through ours easily in 2 weeks but I imagine it could last al lot longer–as long as any other granola out there–as long as it is in an airtight container. I hope this is helpful! 🙂
Greg says
April 6, 2016 at 10:54 pmHave you tried this with peanut butter? I am out of almond butter…
Sandra says
February 29, 2016 at 11:32 amGranola was very good. I signed up for Yum, thanks for the tip.
Catherine Katz says
February 29, 2016 at 11:36 amSo happy you like it Sandra! I just made a big batch for my husband and son while I’ll be away! 🙂 I hope you’ll find many more to yum too! 🙂
Bea says
January 30, 2016 at 9:00 pmWhat temperature should the oven be preheated to?
Catherine Katz says
January 30, 2016 at 9:55 pmOh my goodness, I can’t believe I forgot to write it–it’s 300 F. Thank you so much for pointing it out! I will fix that right away!