This simple granola recipe is ideal for you if you don't typically eat a big breakfast or are constantly on the run. It may be tailored to your preferences, and you can even use it to prepare overnight oats or yogurt parfaits. It's naturally sweetened with maple syrup, making it an excellent, nutritious breakfast alternative.
- 1/ 4 cup almond butter
- 2 tablespoons maple syrup
- 1/ 2 tablespoon molasses
- 1 teaspoon vanilla extract
- 1 1/ 2 cups rolled oats
- 1 cup puffed rice
- 1/ 2 cup nuts/seeds of choice
Preheat oven to 325°F. Line a baking sheet with parchment paper and set aside.
In a large bowl, mix together almond butter, maple syrup, molasses, and vanilla extract.
Add oats, puffed rice, and nuts/seeds. Mix well to combine. You may find it easier to use your hands. The mixture should stick together pretty well; it won't be cohesive but you should be able to form clumps.
Spread granola mixture out on baking sheet. Press down with a spatula to form an even layer and pack the granola tight (this well help clusters form during baking).
Bake 23-25 minutes until mostly dry and the edges are golden brown. For optimal clusters, don't stir the granola. However, if you notice the edges browning too quickly, gently stir the granola halfway through but try not to break it up too much.
The granola will continue to dry out and get crunchy as it cools. Place on a wire rack to cool completely. Once cooled, use your hands to break the granola into chunks.