Tangerine-Scented Vanilla Almond Granola

27 Jan

photo 2Every morning at home starts the same way over here:  a 3 egg, turkey bacon sandwich on a toasted bagel for Joe and a bowl of Greek yogurt with bananas, blueberries and roasted almonds for me.  When I’m in the mood for something more, I like to add granola to the mix.  Instead of buying overpriced granola and/or a bag of toasted oats that contains way too much sugar, try making it yourself.   It couldn’t be easier and you have the power to create whatever combination you’d like.  This particular mix has coconut oil, a touch of maple syrup and the zest of a tangerine we got from the farms up in Ojai this past weekend.   I like my granola super almondy, so I added in some whole almonds and also sprinkled the mix with Chia seeds.  Add dried fruit after baking to add some natural sweetness.  Dried cherries or cranberries would be delicious in this batch.

Tangerine-Scented Vanilla Almond Granola

2.5 cups rolled oats

1 T maple syrup

4 T coconut oil (melted)

1 1/2 tsp vanilla extract

1/2 cup chia seeds

1 tsp cinnamon

1/4 tsp nutmeg

1/4 cup raw almonds

zest of one tangerine

1. Preheat oven to 300 degrees F.

2. Combine all ingredients to ensure the oats are evenly coated with the oil and syrup.  Feel free to add more syrup, depending on how sweet you like your granola.

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3.  Line a rimmed baking sheet with parchment paper and lay out the oat mixture evenly on the pan.

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4. Bake for 35 minutes, stirring every 10 minutes or so to ensure even cooking.

5. Cool, store and voila, custom-made granola at a fraction of the price.  Yay!

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