Granola. It’s not exactly the sexiest food, is it? More often than not, it’s code for hippy-dippy and hyper-eco-friendly.
Granola is also a source of great confusion. It’s frequently pitched as a hearty, healthy breakfast option, but an alarming number of the store bought options are loaded with sugar, fat, and calories… and are sometimes just as likely to pack on the pounds as the Cap’t Crunch you originally reached for. Those crunchy clusters you love so much in the $8 Whole Foods granola? I hate to break it to ya, but they’re clusters of sugar and fat. That’s why they stick together like that. Bummer, I know.
Its also really expensive! Most smallish bags of granola run between $4-$10. That’s high if you’re feeding just yourself, but it’s astronomical (and likely prohibitive) if you’re feeding a family.
Made the right way, though, granola can be a super healthy, versatile, affordable breakfast or snack. This almond-y version is beyond easy to make, has no added sugar, and will make your entire house smell like a bakery. It’s mild enough for kids, but flavorful enough for adults, and is great in milk, on top of yogurt, or just plain as a snack.
- 1/2 cup all natural almond butter
- 1/2 cup Truvia*
- 1/4 cup coconut oil, melted
- 1/2 tsp salt
- 1 tsp vanilla
- 3 cups old fashioned slow cooking rolled oats
- 1/2-3/4 cup plain almonds, unseasoned
- 1/2 cup raisins
- *Feel free to substitute any sweetener of your choice, but know that it may affect nutritional content.
- Preheat oven to 300F and line a cookie sheet with aluminum foil.
- In a large bowl, mix together almond butter, Truvia, coconut oil, salt, & vanilla thoroughly. If you've had your almond butter in the fridge, you may need to pop it in the microwave for 5 or tend seconds to get it to mix easily.
- Fold in oats and almonds.
- Spoon evenly onto prepared baking sheet.
- Bake for 45-50 minutes, tossing occasionally, until golden brown and quite fragrant.
- Immediately add raisins and mix evenly.
- Store in Tupperware.