On a typical day when I have granola in the house, my schedule goes something like this: some granola with yogurt and fruit for breakfast, more granola with milk when I come home from school, granola with yogurt (my favorite is plain) when I get home from Tae Kwon Do in the evenings, and a few handfuls of granola throughout the day just to satisfy the occasional craving. I’ll admit it; I have an addiction of sorts. However, this particular addiction has proven to make me feel much better and to get sick less often, so I don’t object too much. With some granola recipes, such an addiction might be problematic, since I’d be getting far more refined sugar than my body needs, even though it would be satisfying cravings for more fiber. In fact, I’ve found that a strange phenomenon occurs. When I make a different recipe with more sugar, my cravings for the delicious treat decrease dramatically. I’m not sure if my body is really just that smart or if I prefer the tanginess of yogurt to be less overshadowed by my granola. (Or if this recipe is just too delicious to be resisted.) Either way, my mom knows that this recipe is sure to disappear almost immediately while others may stick around. (My brother Bruce and I have been known to go through three batches in a single week.)
Vanilla Almond Granola
1/3 cup honey
1/3 cup brown sugar
4 Tbsp melted butter
1 Tbsp vanilla (I know that this seems like a lot, but I promise it’s not overpowering, and it makes it delicious.)
a pinch of salt
6 cups regular oats
2/3 cup wheat germ
2/3 cup sliced almonds
Heat oven to 300 degrees. Combine honey, brown sugar, butter, vanilla and salt in large bowl. Add oats and wheat germ. Stir.
Pour into a greased 9×13 baking pan, and bake for 20 minutes, stirring at 10 minutes. Remove pans from oven. Stir. Add sliced almonds; bake 10 minutes more. Remove from oven. Stir. Cool for 15 minutes. Enjoy the deliciousness with yogurt and fruit or milk, and make another batch in two days.
I would attribute this recipe to its source, but it is an adapted version of a recipe read in a unremembered magazine found in a doctor’s office long, long ago. If anyone does have any information on the source, a comment explaining the origins of this deliciousness would be appreciated.
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Margaret, this looks delightful! I will try it soon. Thank you for sharing. And for lots of photos, yay! I like that it’s low sugar. And 1 Tb is never too much vanilla – I usually add that much even in recipes that call for 1 tsp
Thank goodness you read this recipe in that dr’s office so long long ago!
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My sister Mandy just told me about this site. I am super excited about lots of the little treasures here. I just started using baking soda and vinegar in my cleaning last week and my entire family LOVES vanilla almond granola SO I think this will have to be a new staple. I just wish I could make it before my next store trip but I’ll have to wait.
Amber, thank you for coming by! Let us know if you like the granola
Your sister Mandy is awesome! (but you already knew that)
sarah recently posted..i’m so excited to introduce. . .
I researched this recipe. It is adapted from one of the variations to Hawaiian Sunrise Granola in Family Fun magazine, September 2009.
Oh, thanks Mom! That’s great that you could find out the source.
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