this post, america’s test kitchen’s clumpalicious almond granola, was originally posted in april 2015! it needed an update (read: less crummy pics lol), so ta da.
isn’t it sad when you think something’s healthy, but it’s really not? take granola, for example. there’s so much sugar in it that it really shouldn’t be breakfast (in my eyes at least), and should probably be in a category more closely related to dessert. even if my own brain refuses to see granola and milk as a suitable dessert (suitable midnight snack though? YES).
and the more clumps that your granola has, the bigger the chance that it has way too much sugar. bc all that sugar helps the granola clump up niceeeeely. so yes, this clumpalicious almond granola has more sugar than i’d like. and not even just for health reasons- i find it a bit sweet. but paired with a tangy greek yogurt and sweet / tart blood oranges? then this granola is perfect.
1 years ago: lunar new year at california adventure, swiss chard and sweet potato gratin
2 years ago: yaki onigiri, alton brown’s pancakes
3 years ago: green tea mochi ice cream, rant thursday #2
4 years ago: mediterranean baked chicken, garlic and rosemary infused penne with chickpeas
- 1/3 cup maple syrup or honey
- 1/3 cup brown sugar
- 4 tsp vanilla extract
- 1/2 tsp kosher salt
- 1/2 cup oil
- 5 cups rolled oats
- 2 cups raw almonds chopped coarsely
- 2 cups dried fruit chopped
Whisk the maple syrup, sugar, vanilla and salt in large bowl. Whisk in the oil. Mix in the oats and almonds until well-coated.
Transfer to Silpat-lined baking sheet and spread into a thin layer. Compress with the back of a spatula until very compact. Bake at 325F until lightly browned, 40 to 45 minutes, rotating halfway through baking. Cool to room temperature, about 1 hour. Break into pieces of your desired size. Stir in the fruit.
From America's Test Kitchen.
Any kind of oil works! I'd pick something more neutral (ie canola or vegetable), but you can use something more flavorful if you'd like (ie coconut or olive oil).