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    Home » Vegetarian Breakfast Recipes

    Basic Granola

    Lindsay Moe

    30 shares
    Basic Granola in a small white bowl on top of an orange plaid napkin
    Jump to Recipe

    Soggy cereal just isn’t my thing.

    I need some bite. Some crunch. Some substance. I don’t often eat cereal for breakfast, partly because most varieties quickly turn into a soggy mess and partly because I’m hungry again in like forty-two minutes. When I do choose to eat cereal, granola is at the top of the list. Because of the (hopefully) giant clusters of oats and nuts, things stay pretty crunchy.

    I’ve made some bad granola in the past and was a left with a lot of uneaten leftovers. This made me a little leery of trying my hand at it again, but my fears were unfounded. I really liked the flavor and texture that this recipe provides. It also makes a small quantity, perfect for experimenting. When I make it again I’m sure I’ll double it.

    This recipe isn’t too sweet, making it a perfect pair for honey sweetened yogurt. You’d also better believe I ate some with milk and fresh raspberries.

    top view of Basic Granola in a small white bowl on top of an orange plaid napkin
    granola in a white dish

    Basic Granola

    A simple and wholesome granola recipe, for those who don’t like much fuss!
    5 from 1 vote
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Servings: 8
    Calories: 206kcal
    Author: Lindsay Moe

    Ingredients

    • 2 cups old fashioned oats
    • ¼ cup finely chopped raw almonds
    • ¼ cup whole raw almonds
    • ¼ cup raw honey
    • 2 Tablespoons maple syrup
    • ½ teaspoon vanilla extract
    • ⅓ cup whole wheat flour
    • 1 Tablespoon vegetable oil
    • Pinch of salt

    Instructions

    • Preheat the oven to 350ºF. Line a baking sheet with parchment paper or a silpat.
    • In a large bowl thoroughly combine all ingredients. Spread in a thick layer on the prepared baking sheet.
    • Bake 30-40 minutes. After the first 15 minutes, gently flip/stir to evenly cook. If you like big clusters, try to keep it packed together. Continue to flip every 10 minutes.
    • Remove from the oven when lightly browned. It will continue to crisp up as it cools.

    Notes

    Adapted from Cookin’ Skinny
     

    Nutrition

    Calories: 206kcal | Carbohydrates: 31g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Sodium: 2mg | Potassium: 171mg | Fiber: 3g | Sugar: 12g | Calcium: 41mg | Iron: 1.4mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!

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    lindsay moe in a kitchen with glasses on shelves behind her

    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

    More about me →

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    30 shares