These recipes are from Chapters Two of The Quick and Easy Breakfast Cookbook
Makes about 4 cups of granola
Ingredients
1/4 cup almond butter
1/4 cup brown sugar, packed
1/4 cup maple syrup
2 tablespoons canola oil
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 1/2 cups old-fashioned rolled oats
1/2 cup roughly chopped nuts and/or seeds (optional)
1/2 cup raisins or dried cranberries (optional)
Instructions
- Preheat the oven to 300° F. Line a large baking sheet with parchment paper.
- Place the almond butter, brown sugar, maple syrup, canola oil, vanilla extract, cinnamon, and salt in a large mixing bowl. Whisk until smooth and combined. Add the oats and nuts (if using) and stir until they’re evenly coated.
- Spread the oat mixture into an even layer on the prepared baking sheet. Transfer the baking sheet to the middle rack of the preheated oven.
- Bake for 30 to 35 minutes without stirring, until the granola is golden brown. Remove the baking sheet from the oven. Allow the granola to cool on the baking sheet undisturbed for 30 minutes.
- Once the granola is fully cool, scatter the raisins onto the baking sheet (if using). Break the granola into large clusters and transfer it to an airtight container. Keep stored at room temperature for 3 to 4 weeks.
To make parfaits: Divide 2 cups of fresh berries evenly between four resealable containers. Spoon a scant 2/3 cup of yogurt into each container, and top each with 1/3 cup of granola. Seal the containers and refrigerate until ready to serve, up to 2 days. If you prefer your granola to stay super crunchy, wait to add it until just before serving, as it will soften in the refrigerator overnight.
