Description
This granola is a simple addition that enhances yogurt. It is naturally gluten-free and can be made vegan.
Ingredients
Scale
- 4 cups rolled oats (use gluten-free oats if you’re GF)
- 1/4 cup raw sugar or granulated sugar (optional)
- 6 tablespoons unsalted butter or coconut oil for vegan
- 6 tablespoons honey (or for vegan, use maple syrup or brown rice syrup)
- 2 tablespoons vanilla extract
- 2 teaspoons almond or coconut extract
- 1/2 teaspoon salt
Instructions
- Heat the oven to 325 °F (163 °C). Line a jelly roll pan (10″x15″ or 25cm x 38 cm) with parchment paper.
- In a large mixing bowl, stir together the sugar, butter or coconut oil, honey, vanilla extract, almond or coconut extract, and salt. Stir in the oats.
- Transfer the granola to the prepared jelly roll and spread into an even layer.
- Bake for 12-16 minutes, rotating the pan halfway through. Keep a close eye on it. Stir the granola and bake for another 5-10 minutes until uniformly lightly browned.
- Let the granola cool completely on the pan, about 30 minutes. Store in an airtight container for up to 3-4 weeks.
Notes
- Granola will crisp up as it cools.
- If too soft after cooling, return to the oven.
- Test doneness by chilling a small spoonful.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 99 kcal
- Sugar: 6 g
- Sodium: 65 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg