It Doesn't Have to Be Unhealthy {Recipe: Vanilla Maple Granola}

For years I would not make or buy granola because it contained so much oil and sugar. If I remember correctly the recipe I originally used called for a cup of vegetable oil-yikes! It also had a lot of sugar; it was anything but healthy. It turns out that granola recipes don't have to be loaded with fat and sugar to be good, below is a recipe with a fraction of the oil and sugar with healthier alternatives for both.

This is my go to recipe:

Vanilla Maple Almond Granola

2 1/2 cups old-fashioned rolled oats
3/4 cups slivered almonds or rough chopped pecans 
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup maple syrup
1/4 cup coconut oil, microwaved until just melted (about 30 seconds)
1 tablespoon vanilla (yes, one tablespoon)

Optional add-ins:

1/2 cup ground flax seed
1/2 cup wheat germ
1/4 cup shredded coconut
1/2 cup bran (wheat or oat).
(I have added 2 of the above without adding more wet ingredients, adding 3 or more may require a bit more maple syrup or coconut oil-maybe a tablespoon if each?)

Preheat oven to 300F degrees. Line a large baking sheet with a silicone baking mat or parchment paper.

In a large bowl, toss together oats, almonds, cinnamon, salt and any of the optional add-ins . Set aside. Mix together the coconut oil, maple syrup and vanilla in a medium bowl. Pour over out mixture and toss to coat.

Spread onto the prepared baking sheet and bake for 45 minutes, stirring every 15 minutes. (I use a spatula to turn over sections of granola, instead of stirring so I get bigger clusters-see below.)

Allow the granola to cool completely. The granola can stay fresh for up to 3 weeks if stored in an airtight container.

Enjoy!