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I used to loooooove the Vanilla Almond Granola from Trader Joe’s but then I started thinking about all the refined sugar in it and set out to find a similar recipe. The requirements were no chunks of nuts (I’m a firm believer chunks of nuts do not belong in anything sweet- cookies, banana bread, granola, etc. Bleh!), use no refined sugar, and be clustery. After countless tries, we have a winner and it’s only the best granola recipe ever!
Makes about 5 cups
3 cups rolled oats (preferably sprouted to minimize phytic acid, which blocks the absorption of minerals in your body)
1 c brown rice cereal
1 cup pecans, chopped fine like coarse sand in a food processor
1/2 tsp cinnamon
1/4 tsp sea salt
3 tbsp cashew or almond butter
1/4 cup pure maple syrup
1/4 cup brown rice syrup or coconut nectar
2 tsp vanilla extract
1 tsp almond extract
1/4 cup freeze-dried blueberries (optional)
- Preheat oven to 300 degrees and line a large rimmed baking sheet with parchment paper.
- In a large bowl, combine the oats, cereal, nuts, cinnamon, and salt.
- In another bowl, combine the nut butter, syrups and extracts, stirring to fully blend. Add to the dry ingredients and stir to combine.
- Transfer mixture to your lined baking sheet and spread out to evenly distribute. Bake for 27-30 minutes, stirring halfway through baking for even browning.
- Remove from oven, stir in dried fruit if using. At this point the granola may not look completely dry. Do not overbake it, as it will dry more as it cools. Let cool completely, and then break up into clusters. Once cool, store in an airtight container. Eat by the handful, with fresh fruit and yogurt, or as an açai bowl topping.
Variation: If you like coconut chips, those are also good in this recipe. Add 1 cup with the dry ingredients.