Almond granola

This granola is scented of almonds – full of crunch sliced almonds, and flavored with a big splash of amaretto to boot. When I developed it, I had in my mind a crunchy but chewy almond-scented granola, and indeed, it delivers. I’ve been making a whole lot of it – the whole family loves it.

The basic concept comes from Ariella, my granola expert, but with ingredients pared down and adjusted to deliver an almond-flavored experience, delightful on its own but even better as a sweet topping to tart yogurt.

Whether you buy it or make it, granola isn’t the cheapest of foods due to all the nuts, so if you’re interested in stretching the quantity at minimum cost, you could add more oats and a bit extra liquid if needed. Or don’t, and just enjoy the rich nuttiness that you don’t find in most commercial granolas.

For 2 liters granola:

2 to 2 1/2 cups oatmeal
1 cup sliced almonds
1/2 cup pecans
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 cup dessicated shredded coconut
1/2 cup flour – whole wheat, or another flour of your choice
2 tablespoons amaretto
1 tablespoon vanilla
1/4 cup coconut oil, heated until liquid
1/2-3/4 cup honey, depending how sweet you want it

Heat oven to 180 degrees Celsius (350 degrees Fahrenheit).

Mix together the dry ingredients in a big bowl. Mix together the wet ingredients, and pour over the dry ingredients. Mix until everything is thoroughly incorporated and no more flour is visible.

Spread as thinly as possible on a cookie sheet, and stick into the oven. When the top begins to turn a light golden brown, after 15 minutes or so, stir and break up clumps, and return to the oven. Repeat as needed until the granola is a relatively uniform light golden brown, about 45-50 minutes total.

Let cool and store in a sealed glass jar. The granola will keep for weeks.

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