Granola with Almonds and Chia Seeds
You’ll never need to buy pre-made granola again after you see how easy it is to make. I love the smell of the toasted oats once they start to turn golden brown. There are so many ways you can mix up this recipe according to your taste. I sometimes add 1 teaspoon of cinnamon before it’s baked and 1/2 cup dried apples after it’s baked for an “apple cinnamon” fall granola. My favorite variation is to do half almonds, half pecans and dried sour cherries.
PrintGranola with Almonds and Chia Seeds
This recipe requires a little more cooking time but the low temperature and frequent stirring allow the oats to fully cook without burning. This recipe makes a small batch (4 cups) but can easily be doubled.
- Prep Time: 5 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 35 minutes
- Yield: 4 cups 1x
Ingredients
- 3 cups rolled oats
- 1 cup raw slivered almonds
- ¼ cup chia seeds (optional)
- 1/4 cup extra-virgin olive oil
- 1/4 cup maple syrup
- 1/4 cup honey
- 1/4 teaspoon sea salt
Optional Additions:
- ½ cup pecans (instead of all almonds)
- ½ cup unsweetened coconut flakes
Instructions
- Preheat the oven to 250°F.
- Line a baking sheet with parchment paper.
- In a large bowl, combine all of the ingredients.
- Spread the mixture onto the prepared baking sheets in as even a layer as possible.
- Bake for 30 minutes, then stir very well. Continue to bake, stirring every 30 minutes, until golden brown and slightly crisp, about 1 and 1/2 hours total.
- Let cool completely. Add dried fruit if desired.
- Transfer to an airtight container and store in a cool, dry place.
- Serve over yogurt with fresh fruit or enjoy as a snack.
Notes
This recipe is super versatile and be eaten by itself or over yogurt with fresh fruit. I often add 1/2 cup dried cherries or cranberries to the granola after it has been cooked.