I love breakfast. But sometimes, I get stuck in a rut. During the summer, I do a lot of smoothies and protein shakes (obviously not right now with my Unprocessed October Challenge), but in the winter, I tend to want more sustenance. Odd that when it gets cold my mouth really wants to chew!
I love hot oatmeal, but on rushed school mornings (these happen far more that I’d like to admit…), it’s just not feasible to get a workout in, get Smalls ready, AND make stovetop oatmeal. Lucky for me, we’re also granola lovers.
I should probably just make the statement that we’re oat-lovers, given our penchant for overnight oats, granola, and oatmeal…and don’t forget oatmeal cookies, oatmeal bread…okay, now I’m drooling! On to the recipe!
Vanilla Almond Granola
- 3 cups old fashioned rolled oats
- 1 cup organic kamut flakes
- 1/2 cup sliced almonds
- 1/4 cup raw honey
- 1/4 teaspoon mineral salt
- 1/4 cup grapeseed or coconut oil
- 1 tablespoon vanilla extract
Heat your oven to 200 degrees and line a baking sheet with a silpat or parchment.
Mix your oats, kamut flakes and almonds together in a large bowl. In a smaller bowl, combine the remaining ingredients and whisk together. Pour over your oat mixture and gentle fold together until combined.
Pour your mix onto your baking sheet and bake for 1 1/2 to 2 hours, or until dry. Resist the urge to stir your granola!! You want it chunky…trust me.
When your granola is dry, remove it from the oven and let it cool completely before breaking it apart. Store in an airtight container. You can store this for up to a month, but I don’t think it will last that long!
If you want to boost the nutrients, try adding a handful of dried fruit-I’ve done cherries, chopped apricots, dates, and even cranberries. They’re all equally delicious. You could also top with fresh fruit or even some jam or peanut butter. YUM!