Morning granola that’s reminiscent of PB&J? Sign us up! This granola combines nutty almond butter, sweet dried cherries, aromatic Vietnamese Cinnamon, Vanilla and Dark Cherry extracts plus little bites of salt from Sel Gris. Tuck a jar on the counter for sprinkling over yogurt, drenching in a bowl with milk or simply snacking!
Time: 45 min
Makes 5 cupsRating
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Loading...| 1/2 cup almond butter | |
| 1/3 cup honey | |
| 1/2 cup light brown sugar | |
| 1 tsp Vietnamese Cinnamon | |
| 1 tsp Pure Bourbon Vanilla Extract | |
| 1 tsp Dark Cherry Extract | |
| 3 cups rolled oats | |
| 1 cup sliced almonds | |
| 2 Tbl chia seeds | |
| 1 tsp Sel Gris | |
| 1 cup dried cherreis |
| 1. | Preheat the oven to 325°F. Combine the almond butter, honey and light brown sugar In a small saucepan. Set over low heat and stir until the brown sugar dissolves-5-10 minutes. |
| 2. | In a large bowl, combine the remaining ingredients. Pour the almond butter mixture over the dry mixture in the bowl. Stir to combine, completely coating all the contents of the bowl. Spread on a rimmed baking sheet lined with foil or parchment and bake for 20 minutes, stirring halfway through. |
| 3. | The granola should be lightly golden. Allow to cool and store in an airtight container for up to four weeks. |
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