Today I’m sharing not one but two homemade granola recipes. The thing is, they are both SO good, that I couldn’t decide which to post first. For Father’s Day, I made two kinds of granola for my dad. He likes homemade gifts and kept hinting that he ran out of the other batch I made for him, so I thought it would be the perfect gift. After filling his containers, I had some left over and have enjoyed the best breakfasts this week. While store brand granola can taste just fine I highly encourage you to make your own. It’s so much better and so simple. I tend to have most of the ingredients on hand and it’s a great way to use up some of those random bags of dried fruit, or nuts, or chocolate chips you have in your cabinet. I feel like I’m airing my dirty laundry. But, if you need more convincing, it’s just healthier for you. You control what goes in it, how it’s sweetened and again….super delicious. I usually just use granola with my yogurt, but on toast with peanut butter, or in oatmeal is another fantastic option. Or in this case, by the handful. Or should I clarify by a few handfuls. Both of these recipes are slightly adapted from Two Peas and Their Pod.
Easy Almond Butter Granola
- Preheat your oven to 350 degrees F. Place a Silpat mat or parchment paper on a large baking sheet and set aside.
- In a large bowl, combine the oats, almonds, cinnamon and salt. Stir until combined and set aside.
- In a microwave safe bowl, combine the almond butter, maple syrup, coconut oil, and vanilla extract. Microwave for 30 seconds. Remove from the microwave and mix until smooth and ingredients are combined. Pour mixture over the oats and combine until the oats are coated.
- Spread oats onto prepared baking sheet and bake granola for 30 minutes, stirring once. Remove from the oven and let cool completely, Once cooled, add chocolate chips and store in an airtight container for up to one month.
Almost Banana Bread Granola
- Preheat the oven to 350 degrees F. Line a baking sheet with a Silpat mat or parchment paper and set aside.
- In a large bowl, combine oats, walnuts, salt, and cinnamon. Stir to combine.
- In a medium bowl, combine the mashed banana, coconut oil, maple syrup, brown sugar, and vanilla extract. Pour the liquid mixture over the oats and combine until oats are coated. Spread evenly on the prepared baking sheet.
- Bake granola for 25-30 minutes, stirring occupationally. Remove from the oven and let cool. Granola will crisp as it cools. Store in an airtight container of glass jar with lid for up to two weeks.