Almond Crunch Granola

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Almond Crunch Granola

What is it???  It’s breakfast, it’s a grab-and-go snack, it’s something to munch on straight from the jar, and it’s ice cream or parfait topping.

The smell: Delicious. These crunchy granola clusters smell like a mixture of warm spices, vanilla,  and fresh banana bread. It will make your house smell wonderful!

The Flavour: Sweet. Nutty. Banana-y. Cinnamon, nutmeg and vanilla mingle with sweet baked banana and a hint of coconut. All this clinging to crispy clusters of oats, nuts, seeds, corn flakes, and amaranth give this granola a mildly sweet, and earthy flavour.

The Texture : These crisp up really nicely in the oven and form crunchy clusters that soften up when you add milk.

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This granola only take about 20 minutes to make and it’s a perfect way to start a hot summer day. Store in a mason jar, and you’ve got breakfast for a week.

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Top with strawberries, extra nuts and coconut and serve with matcha tea, coffee or fresh juice.

Or mix a handful with soy yogurt, vanilla, and fresh fruit for a light breakfast parfait.

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Almond Crunch Granola

Dry Ingredients

  • 2 cup rolled oats
  • 1 cup popped amaranth or other popped cereal
  • 1 cup corn flakes or other flake cereal
  • 1/2 cup chopped walnuts
  • 1/2 cup coarsely chopped almonds
  • 1/4 cup chopped hazelnuts
  • 1/2 tbsp cinnamon
  • 1/2 tbsp nutmeg
  • 1 tbsp flax seed
  • 1/2 cup raisins
  • 1/4 cup shredded coconut

Wet Ingredients

  • 1/3 cup coconut oil, melted
  • 1/4 cup agave or other liquid sweetener (Optional). The 2 bananas give it a nice, light sweetness, but if you like a sweeter cereal then add the agave.
  • 2 tsp ground vanilla or vanilla extract
  • 2 medium sized ripe bananas, mashed

Directions

  1. Preheat oven to 350 F (180 C)
  2. In a large bowl, mix all dry ingredients
  3. In a seperate bowl, mash the bananas, and add the other wet ingredients
  4. Pour the wet ingredients over the dry and mix well
  5. Line 2 baking sheets with parchment paper and spread the mixture evenly over the 2 sheets
  6. Bake for about 35 minutes or until the granola starts to crisp up and go brown. Mix the mixture with a wooden spoon every 10 minutes.
  7. Store in a mason jar

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