Tuesday, February 10, 2015

Maple Almond Granola

This is the best granola you will ever have. It's filling, slightly sweet, and super crunchy. I can't seem to make it fast enough! I'll bake a batch, think it will last me the week, but it will be gone within a few days because the whole family is chowing down. It's great for breakfast or for a snack and doesn't even need berries because of the delicious addition of dried fruits. Seriously, this is the only granola recipe you will ever need. Don't you dare spend $10 on granola at the store - this is better!

Adapated from Pastry Affair

2 cups rolled oats
1 cup uncooked quinoa
1 cup roasted almonds, roughly chopped
1 tablespoon ground flax seed
1 tablespoon chia seeds
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/3 cup coconut oil, melted
1/3 cup maple syrup
1 teaspoon almond extract
1/2 teaspoon salt
1 egg white
1/3 cup chopped, dried apricots
1/3 cup dried cranberries

Preheat the oven to 325 F and line a baking sheet with parchment paper.

In a large bowl, mix together the oats, quinoa, almonds, ground flax, chia seeds, cinnamon and nutmeg. Add in the coconut oil, maple syrup, almond extract, salt and egg white and stir until everything is combined and well coated. Evenly spread out the mixture onto the baking sheet and bake for 23-27 minutes, until the edges are golden brown . Do not stir half way! Leave it for the full time to ensure crunchy clusters.

Allow to cool completely. Break up granola into clusters and mix in the dried apricots and cranberries. Store in an air-tight container. I have no idea how long this stays fresh for because ours is all eaten in about three days.

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