Hello again! I’m back with lots of yummy recipes and some other fun stuff planned for you. This summer is starting to look like it’s going to be a busy and exciting one for me. For starters, I had my first day of orientation for my new cashier/customer service position at Whole Foods yesterday. So far, it seems like it’s going to be a great place to work with lots of awesome people and a lot of new things for me to learn.
I’m also going to spend a big chunk of my summer working on my graduate research and thesis. With classes in the fall and summer, I haven’t been able to do very much so it’s going to be exciting to finally dive in.
Of course, I’m also excited to be here on the blog with all of you this summer. About three months ago I went vegan and feel as though it has been a really positive change in my life. This means that I’ve got a little experimenting to do in the kitchen and will likely have a lot of interesting things to share with you. In addition to all the recipes I’m itching to create, I’m hoping to write some other types of posts as well.
Now on to this amazing granola recipe. I’ve been trying for a while to make granola that doesn’t just fall apart the second I take it out of the oven and leave me with a crumby mess. I finally did it. This granola is perfect with its big chunks that actually stay together and its slightly chewy texture. The flavor from the raisins, almonds, and cinnamon makes this one of my favorite granola recipes ever. Seriously, I ate all 10 cups of this within a couple of days (mostly plain, straight from the jar). I hope you enjoy it too!
- 2/3 cup almond butter
- 1/2 cup pure maple syrup
- 1/4 cup almond milk
- 2 tablespoons canola oil
- 1 teaspoon vanilla
- 3 cups rolled oats
- 1 cup almonds, chopped
- 3/4 cup whole wheat flour
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1 cup raisins
- Preheat oven to 275°F. In a medium bowl, stir together almond butter, maple syrup, almond milk, canola oil, and vanilla. In a large bowl, mix together rolled oats, almonds, flour, cinnamon, and salt. Pour the wet ingredients over the dry and stir until combined.
- Spread granola on a rimmed baking sheet lined with a silicone baking mat or parchment paper. Bake until fragrant and brown, about 30 minutes, stirring once.
- Remove from oven and stir in raisins. Let the granola cool before moving to a sealed container.