I was always a big granola fan growing up. Mom used to make it in huge batches, baking it on three or four jelly roll pans. Grain-free granola is not an entirely new concept, but many recipes seem to require an awful lot of steps. Recently, my daughter begged for a package of premade nut and berry trail mix at the grocery store. On a whim, I tossed in some more nuts and poured almond milk over it. It was delicious! I figured starting with my own mix, adding some vanilla, and toasting it all would only make it better. If grins and empty bowls at breakfast are any indication, I was right.
¼ t salt
- Preheat oven to 375°F
- Stir together all ingredients until well combined
- Spread mixture into an even layer on an ungreased 12 x 18 baking sheet with sides
- Bake for 15 minutes, stirring twice (I find it works well to stir after about 7 minutes and after another 5)
- Allow to cool completely before serving or storing
Yield: 1 lb granola (or 4 level cups)
Note: As this recipe has no added sweeteners, the granola is only lightly sweet. For a sweeter taste, try drizzling a little honey or maple syrup on top before serving.
What’s your favorite way to eat granola?