A batch of Maple Almond Crunch Granola is a perfect make-ahead clean eating breakfast or snack to keep on hand for quick meals when hunger strikes! Sprinkle it on yogurt or grab it by the handful — this easy and healthy recipe will soon become a kitchen staple!
Hey, guys! How are your New Year’s resolutions coming along? Did you promise to treat yourself better this year? Maybe prepare more meals at home instead of hitting the drive-thru? Or start your morning with breakfast every day?
If you’re into the second week of the New Year and you’re already losing steam with your goals, then I have just the energy perk you need…in the form of granola! What could be finer?
This delicious mix is full of oats, nuts, seeds, dried fruit, and just a hint of maple syrup for natural sweetness. It’s a wholesome, perfectly crunchy, and absolutely delicious addition to your pantry!
This batch makes a lot of granola (as in…9 cups worth)! That means that if you spend a few minutes preparing a batch on the weekend, you’ll have plenty of granola to snack on, toss into your salads, sprinkle on your yogurt, and just gobble by the handful. Or, you can do what I did — and share!
When I made the first batch of this granola around the holidays, I brought a jar of it to the gym for my friends Mark and Amy. They own the fitness center, they’re both personal trainers, and they have two young boys at home. To say that they need plenty of FAST and healthy meal options would be a drastic understatement!
I knew that Mark and Amy would appreciate some granola to fuel them through their morning training sessions and their afternoons with toddlers. Plus, it’s so darn good that it’s definitely of gift-giving quality. That said, you don’t have to share…you have full permission to stash it away for yourself!
Maple Almond Crunch Granola
Yield 36 servings
- 5 cups old-fashioned rolled oats
- ½ cup wheat germ (found in the cereal aisle at the grocery store)
- 1 ½ cups raw sunflower seeds, pumpkin seeds, or a combination of both
- 1/3 cup sesame seeds
- ½ teaspoon salt
- ¾ cup maple syrup
- 1 tablespoon vanilla
- ½ cup coconut oil, melted (can substitute canola oil if preferred)
- 1 cup raw slivered almonds
- 1 cup chopped dates (can substitute raisins or dried cranberries if preferred)
- Preheat oven to 325 degrees F.
- In a large bowl, stir together first 8 ingredients (oats through oil).
- Spread oat mixture onto a large, rimmed baking sheet.
- Bake for about 30 minutes, stirring once halfway through.
- Reduce heat to 250 degrees F. Bake for about 40 minutes, or until just golden brown, stirring frequently (I like to stir mine about every 10 minutes).
- Add almonds and bake for another 20-30 minutes.
- Remove from oven and stir in dates. Cool completely before storing in air-tight containers.
And if you’re curious, here are the nutrition facts per 1/4-cup serving. Do you like this feature? I get a lot of questions about nutritional information for my recipes (most of which I cannot answer), so I figured this might be helpful to a lot of you. If not, feel free to ignore it! I’m going to try to remember to include these details in my recipe posts going forward!