The BEST Granola!

It’s a SNOW DAY today! Snow days in Toronto NEVER happen! In my 14 years of teaching, this is my first! It’s an exciting day.  To celebrate, I made more of this amazing granola!

My husband loves granola, even more than my kids.  I’ve always had intentions of making it, so they could have a homemade variety, but I never found one that really motivated me to make it.  That was until this recipe showed up in my email.

When I read how simple it was, and how natural the ingredients were, I knew I had to make it!  I actually went out during my lunch break to get the ingredients, so that I could make it that very night!

My second batch turned out darker than my first, but that’s okay! Still tastes just as good. And I actually think it’s supposed to be this colour more than my first picture. 

This granola is really good with some yogurt and fresh berries.  I often eat it plain or with just berries and/or grapes.  It’s sooooo good. 

The original recipe calls for 1 cup of walnuts and 1 cup of sliced almonds, but I’m not a big fan of walnuts, so I just doubled the amount of almonds. You could do any nut in here.  You could also add chia seeds, dried cherries/cranberries or anything you want.  I like to keep it simple.

Enjoy!

The BEST Granola!

Sarah Nolan

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Ingredients

  

• 5 cups rolled oats
• 1 cup pure maple syrup
• 1 cup good olive oil
• 1 tablespoon kosher salt
• 2 cups sliced almonds

Instructions

 

• Preheat oven to 350 F. Line a rimmed baking sheet with parchment or a silpat sheet.
• In a large bowl, combine the oats, syrup, olive oil and salt. Toss well to coat evenly. Spread the mixture on the baking sheet and bake for 30 minutes, stirring halfway through (at the 15 minute mark) to ensure the oats get evenly coated.
• Remove the tray and stir in the almonds.
• Bake for another 30 minutes, stirring halfway through again.
• Cool completely on tray.
• Can be stored in an air tight container for up to 2 weeks (but it won’t last that long! :))