Almond Chia Granola
I am a super huge fan of dairy free yogurt. Although I haven’t learned to make it myself, I eat it on a regular basis. Sometimes the plain ol’ cup of vanilla yogurt gets boring. Granola is a super easy and cost effective way to mix things up!
Since I’ve been pregnant, yogurt with granola (or really just granola by the handfuls) has been my favorite thing to eat while morning sickness is rearing its ugly head. Eating things like chia seeds and almonds also makes sure that I am getting a good portion of the protein and vitamins that our growing baby boy and I need everyday! Making granola at home not only is saving us money, but it is also one less thing I have to
remember forget at the grocery store.
The most expensive part of this recipe is the agave or maple syrup. If you aren’t plant based, you can substitute honey. Other than the sweetener, this recipe is sure to be the cheapest and possibly most delicious one you’ll make this week!
I recommend using parchment paper on your baking tray. This is mostly because I dislike cleaning, but you do get a better caramelization on the oats if you spread the mixture directly on the tray. It will be very pale before you bake it but should be a nice golden brown after you take it out of the oven.
There are a lot of things that you can substitute out in this recipe: flax seed instead of chia seed, chopped cashews or pistachios instead of almonds, honey instead of agave… you get the picture. The sky is the limit!
Almond Chia Granola
This crunchy granola is packed with chia seeds and hearty oats. It's sure to give any yogurt an awesome boost of healthfulness.
– 3 C old fashioned oats
– 1/4 C chia seeds
– 1/2 C slivered or chopped, raw almonds
– 1/2 C agave, maple syrup, or other liquid sweetener
– 1 TBS lemon juice
– 1/4 tsp vanilla extract
1. Preheat oven to 375F and line a 9×13 (or larger) baking tray with parchment paper.
2. In a large bowl, combine all ingredients. You may find that it is easier to add the chia seed last to get a more even distribution.
3. Once combined, spread in an even layer on a baking tray.
4. Bake for 20 minutes. Rotate the tray halfway through and gently stir with a spatula or spoon. If you enjoy granola on the chunkier side, just give the tray a good shake instead of stiring.
5. After 20 minutes, remove from the oven. If you lack a golden brown color, continue to bake at 5 minute intervals until golden brown is achieved.
6. Once cooled, store in an airtight container for up to 3 weeks.