I need almonds. I need almond flavor, that sweet, hard-to-pin-down floral quality that you either love or hate. I love it. Love love love. I bought some almond extract the other day for bath bombs and spent at least five minutes huffing the bottle.
I have a great granola recipe (over here), and recently I’ve tweaked it to satiate my almond-loving palate. It replaces the vegetable oil from my standby recipe with coconut oil, another product I adore. You can substitute coconut oil for vegetable oil in that recipe if you aren’t fond of almonds or want to mix it up. This particular granola is not too sweet and packed with good fat. Sprinkle on ice cream (chocolate is a good choice; it’d be like an Almond Joy), stir into yogurt, or just stuff large handfuls into your gaping maw.
Note: my previous granola recipe calls for 8 cups of oats, but it makes a ridiculous amount of granola. You can double or halve as desired.
Almond, Coconut, and Cranberry Granola
- 4C rolled oats (“old-fashioned,” not quick)
- 1/2C dry roasted almonds (preferably salted), chopped fine
- 1/4C unsweetened shredded coconut
- 1/4C brown sugar, packed
- 1/4C honey
- 1/8C blackstrap molasses
- 1/2C coconut oil
- 1/2T cinnamon
- 1/2T almond extract
- 1/2t salt
- 1C dried cranberries
Preheat oven to 325F. Combine oats, almonds, and coconut in a big bowl. In a saucepan, combine brown sugar, honey, molasses, coconut oil, cinnamon, almond extract, and salt. Bring to a boil, then pour over oat mixture. Stir until coated and spread evenly on an ungreased baking sheet. Bake for 10 minutes. Stir, then bake for 10 more minutes. When you take the granola out after 20 minutes, it won’t look like granola. It’ll be squishy. You didn’t mess it up. Leave it alone for about 10-15 minutes, then chunk it up with a spatula. Cool, and mix with dried cranberries. Store in an airtight container or zip-top bag.