Toasted Almond Granola

Hello Gourmetour readers,

Thanks for stopping by today! I have a really yummy recipe for you. I stole it from Joy the Baker, who adjusted good ole’ Martha’s recipe. I believe those two women set the standard for creating dishes, so you can bet this recipe will be good.

Remember “The Blizzard of 2011”? The one that hit Chicago so hard it turned the city into a nomads land? Well that was the first time I made this recipe. My roomies devoured the granola in about 2 days. I don’t blame them. It’s good. Yes, we were snowed in. But it is goood. Record breaking? Just wait…
I made it again a few hours after the last bowl. Yup, here’s the record breaker. One day. Yes they (okay, we) ate the whole batch in one whole, 24 hour, breakfast, lunch and dinner, day. The moral of the story here is that we could have been on a beach in Fuji and it still would have been consumed quickly. Have I made my point? Am I exaggerating?
Probably. Here’s the recipe…
Toasted Almond Granola– adapted from Martha Stewart, stolen from Joy the Baker.
What You’ll Need:
4 cups old fashioned oats
1 cup slivered raw almonds
1 cup whole raw almonds
1/2 cup sweetened shredded coconut
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 tablespoons butter
1/4 cup vegetable oil
1/4 cup honey
1/2 cup brown sugar
1 teaspoon pure vanilla extract
What You’ll Do:
Align the oven rack to the middle of the oven, I found this step to be extremely crucial, I’ll explain later.
Preheat to 325 degrees F.  
Line one large or two small baking sheets with parchment paper and set aside.
Whisk together oats, whole almonds, slivered almonds, sweetened coconut, cinnamon and salt.  Set aside.
In a medium saucepan, melt together butter, oil, honey and brown sugar until the sugar is dissolved and the mixture begins to boil.  Carefully whisk so it’s well incorporated. Turn off heat. Add the vanilla extract.  
Pour the warm mixture over the oat and almond mixture and toss together with a wooden spoon, ensuring that the liquid mixture moistens all of the oat mixture.
Spread mixture onto prepared baking sheet(s) and bake for about 25 to 30 minutes, removing the oats to stir and toss on the pan twice during baking. (This is the part where aligning the baking sheets is crucial, I didn’t my first time… put two sheets in… and ended up with two completely different granolas… one over-cooked and one perfect. Please be attentive to your granola. Your taste buds will thank you later.
Remove from the oven, let cool and store in an airtight container for up to two weeks. (My roommate suggested we put them in clean glass jars to display on the counter, we used an old pasta sauce container!)
Come to think of it, don’t put it in glass. Or anywhere that you’ll see it and be forced by your taste buds to eat it (this is when they’ll be “thanking you”).
Better yet, hide half. Until tomorrow of course.
Oh, also don’t forget to visit Joy over at Joy the Baker and give her a big thanks! She rocks.
Toasted Almond Granola

One thought on “Toasted Almond Granola

  1. Maureen says:

    Hi Jenn, Just looking over your blog and enjoying it very much! Thought I would offer a tip on the Almond Granola shared above. If you want to improve on the health factor, substitute extra-virgin coconut oil for the vegetable oil (the vast majority of which are all soybean oil…and therefore, genetically modified…stay away from GMO's) Coconut oil is a monounsaturated fat which is heart healthy (like olive oil) and, here's the part you'll really love…it is one of the best fats to eat if you want to get in or stay in shape. Want to know more? Just ask me! Proud of you, Your Aunt "Chef Mo"

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