Crunchy Almond and Fruit Granola


Prep Time
5 min
Cook Time
20 min
Other Time
15 min
Difficulty
1
Servings
9

Top with creamy yogurt instead of milk. Top with your favorite fresh fruit. Make a quick cobbler by topping fresh fruit with granola and baking. This healthy granola offers vitamin E, magnesium and fiber.

Although it makes a large quantity, it stores so a single person could eat over a period of days.

Nationality
Californian
Category
Breakfast
Source
Almond Board of California
Editor
Linda Anusasananan
  • 3 tablespoons packed brown sugar
  • 3 tablespoons honey
  • 1 1/4 teaspoons sesame oil
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon vanilla
  • 1/4 teaspoon almond extract
  • 2 cups rolled oat
  • 1/3 cup sesame seeds
  • 1/2 cup whole natural almonds
  • 1/3 cup sliced almond
  • 1/3 cup dried cranberries
  • 1/3 cup golden raisin
  • 4 1/2 cups nonfat vanilla yogurt
  • 4 1/2 bananas

Heat oven to 350°. Coat baking sheet with sides with vegetable cooking spray. In heavy, 3-quart saucepan over low heat, mix sugar, honey, sesame oil, cinnamon, vanilla and almond extract. Stir and cook just until sugar is dissolved. Remove from heat. Mix in oats and sesame seeds to coat completely. Spread evenly on baking sheet. Bake in center of oven 5 minutes. Stir, then sprinkle whole and sliced almonds on top. Continue to bake 10 minutes to toast almonds. Cool completely in pan, then pour into large bowl and mix with cranberries and raisins blend thoroughly. Store in airtight container up to 2 weeks.

For each serving, spoon 1/2 cup yogurt into bowl; top with 1/2 cup granola and 1/2 banana, sliced.


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