Crunchy, chunky, maple-y granola that is higher in protein due to the protein in nuts, oats and almonds. It is simple to make and an affordable breakfast, snack or lunch.
Prep Time15 minutesmins
Cook Time1 hourhr
Course: Breakfast
Cuisine: American
Keyword: dairy-free, vegan
Servings: 12
Calories: 240kcal
Ingredients
3cupsold fashioned oats
3/4 cuptoasted wheat germ
3tablespoonsdark brown sugar
¼teaspoonsalt
1cupalmonds, chopped
4tablespoonsoil
¼cupmaple syrupdarker if possible
½cupwater
Instructions
Preheat the oven to 275°.
Combine the oats, wheat germ, brown sugar and salt in a large bowl.
Mix the dry ingedients with a spoon or your hands. Be sure to break up the brown sugar.
Coarsely chop almonds.
Combine the maple syrup, oil and water in glass measuring cup.
Heat liquid ingredients in microwave until steaming.
Whisk the hot liquid ingredients.
Pour liquid ingredients over dry ingredients and mix thoroughly.
Mix in nuts. If using dried fruit, wait until the granola is turned to add the fruit.
Place mixture on a rimmed cookie sheet covered with a liner or parchment.
Pat down the mixture with a spatula to spread it out. Pat it down if you like chunks in your granola
Bake in 275° oven for 30 minutes.
Remove granola from oven and flip with a spatula. If you want large chunks, try to disturb the granola as little as possible as you flip it.
Add dried fruit if you are using it.
Return to the oven for about 15 minutes.
If the granola looks golden brown and is quite dry, it is done. If it is not golden brown, or too "bendy" or soft, return to the oven for about 10 minutes. The granola will firm up a little bit as it cools, but not significantly.
Cool completely on the cookie sheet.
Store in an airtight container.
Enjoy!
Notes
You can substitute other nuts for the almonds, but it may decrease the protein content of this recipe.