I woke up really early the other morning, which is a pretty common occurrence. I can never sleep in, even on weekends. Josh was still snoring away so I tip toed out of the room and decided to make a batch of granola.
I looked around in the pantry and decided to make Maple Almond Granola. I love that granola is so versatile and pantry friendly. I just used what ingredients we had at home and came up with a fantastic recipe.
I started with oats, added in almonds, wheat germ, cinnamon, and brown sugar. We were out of honey, so I used maple syrup and agave nectar instead-which added the perfect amount of sweetness. I tossed in raisins after the granola was done baking.
For breakfast, I enjoyed freshly baked granola with homemade yogurt. It was the perfect way to start the day.
The wonderful aroma of the granola eventually woke Josh up, but I told him, “If you snooze you lose!” Just kidding-he couldn’t have taste the granola because of the nuts so I made him steel cut oats instead:)
Maple Almond Granola
- 2 cups rolled oats
- 1 cup chopped almonds
- ¼ cup wheat germ
- ¼ tsp salt
- 1 tsp cinnamon
- 2 T dark brown sugar
- 3 T pure maple syrup
- 2 T canola oil
- 2 T agave nectar
- 1 tsp vanilla
- ⅓ cup raisins
- 1. In a medium bowl, mix the oats, almonds, wheat germ, salt, cinnamon, and brown sugar together.
- 2. In a small bowl, whisk together the maple syrup, canola oil, agave nectar, and vanilla. Pour over the dry ingredients and mix well. I do this with my clean hands.
- 3. Spread the mixture out onto a baking sheet that has been sprayed with cooking spray. Bake for 20-30 minutes at 300 degrees, stirring occasionally. I probably stir every 7 minutes or so. Take the granola out as soon as it starts to brown.
- 4. Stir in the raisins and cool completely. Store in an air tight container.
Have you tried this recipe?
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