When I think about breakfast, my first thought definitely isn’t honey almond granola. It is eggs, hashed browns, pancakes and other savory delicacies — all of the things that I can’t eat right now. I could very easily wallow in self-pity, but I’d rather enjoy this homemade granola.
The first time I made it, I used whole almonds and ground them up in a blender. I was aiming to have some good chunks of almonds floating around in the granola, but ended up with more of an almond meal. Turns out, I preferred it that way — sans chunks.
So the second time I made it (I’m on my second batch already), I skipped the almonds and went straight for the almond meal. I already had it on hand, and it saved me from washing more dishes — always a bonus.
If you’re feeling frisky and want to liven things up, add in some fresh fruit, dried fruit (such as raisins, cherries or cranberries) or whatever else tickles your fancy. I’ll just be over here, pouring myself another bowl of this honey almond granola and smiling, because it’s seriously scratching every granola itch I’ve ever had.
- 3 cups rolled oats
- 1 cup almond meal (or crushed almonds)
- ½ tsp. salt
- ⅓ cup brown sugar (or coconut sugar)
- ⅓ cup honey
- 2 tbsp. oil
- 1 tsp. vanilla extract
Preheat oven to 350°F. Line a rimmed 9-by-13-inch baking sheet with parchment paper and set aside. In a large mixing bowl, add oats, almond meal, salt and brown sugar, and stir to combine. In a small microwave-safe bowl, add honey and oil. Heat in microwave for 15-20 seconds, or until honey has become easier to pour; add vanilla extra. Pour honey mixture into oat mixture and stir until incorporated. Transfer to baking sheet and spread out evenly. Bake for 15 minutes or until edges are lightly browned. Allow to cool completely. Break into smaller chunks and transfer to a large air-tight container. Can be stored in refrigerator for up to weeks.
Emily Levenson, of Mount Lebanon, is a therapist turned holistic health coach specializing in food sensitivities. www.emilylevenson.com