It’s already November! Christmas is just around the corner!
Today is a very dreary day in Peterborough. I decided to take advantage of a cozy house by making granola. This recipe is tasty, crunchy, and not too sweet. Perfect to pair with Greek Yogurt!
I adapted this recipe from quite a few different sources. I don’t think it resembles any one recipe very closely, so I didn’t source anything this time.
Maple Almond Crunch Granola
Sally’s mix-matched creation
3 cups oats
1 cup almonds
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/2 tsp salt
1/2 tsp cinnamon
6 tbsp maple syrup
1/4 cup butter
2 tbsp honey
1/2 tsp vanilla extract
1/2 tsp almond extract
1. Preheat panggangan to 300F. Mix oats, almonds, seeds, salt and cinnamon in a large bowl.
2. In a small saucepan melt butter into maple syrup and honey. Mix with dry ingredients and add vanilla and almond extract. Stir well.
3. Spread on parchment lined cookie sheet and cook for 25-30 minutes, or until at desired crispness.
4. Let cool and transfer into storage container.
I hope you’re doing well and finding time in your crazy schedule to cozy up with a cup of tea and breathe!