Of the nearly 300 recipes I’ve posted here on writes4food, one thing I’ve returned to several times is granola. I love granola with milk or Greek yogurt and fruit for breakfast or lunch, and it’s the quick snack I reach for when the midmorning hungries turn up.
One of my favorite store-bought cereals is Trader Joe’s Vanilla Almond Clusters, with huge hunks of almond-y granola and multigrain flakes. Recently, this breakfast fave inspired me to create an almond granola based on my earlier recipe for maple pecan granola. While my almond-flax granola recipe isn’t quite as tasty as TJ’s, it has become my current granola BFF.
3 cups old-fashioned oats
1/2 cup sunflower seeds
1 cup coarsely chopped almonds
1/4 cup flaxseed
1/4 cup light or dark brown sugar
1/2 tsp. salt
1/4 cup agave nectar
2 Tbsp. maple syrup
2 tsp. vanilla extract
2 tsp. almond extract
1 egg white whisked with 1 Tbsp. water
Preheat oven to 325 degrees. Line a large rimmed baking sheet with parchment. In a large bowl, mix together oats, sunflower seeds, almonds, flaxseed, brown sugar and salt. In a smaller bowl, whisk together the egg white and water; add agave, maple syrup, vanilla and almond extracts, and whisk until mixture is blended and slightly frothy. Pour agave mixture over oat mixture and, using a large rubber spatula, fold ingredients together until the dry ingredients are well-coated. Spread granola on baking sheet; if you want some clumps, squeeze some of the mixture together with your hands. Bake for 15 minutes. Using a spatula, turn the granola gently, moving the mixture from the outer edges of the pan toward the middle and vice versa. Bake 15 minutes more until lightly browned. Reduce oven temperature to 250; return pan to oven and bake another 20–25 minutes until the granola is toasty brown and mostly dried. Remove pan from oven and let cool. Carefully break up into chunks and store in a plastic bag or container.