Honey Almond Granola
I tend to get into habits with my breakfast choices. Most importantly I like something that’s easy to put together for the time period between when I wake up and before I sit down at my computer to answer emails and get to work. While during winter I tend to opt for oatmeal, during summer I buy a big container of Greek yogurt at the beginning of the week and eat a scoop of it topped with a little honey, fruit and granola for a filling, yet healthy breakfast.
3 cups old-fashioned rolled oats
1 cup raw almonds
¼ (packed) cup dark brown sugar
1/3 cup honey
¼ cup melted coconut oil
¼ teaspoon ground cinnamon
1/8 teaspoon ground cardamom
¼ teaspoon sea salt
Preheat the oven to 250ºF.
In a large bowl stir together the oats, almonds and brown sugar until combined. In a small bowl whisk together the honey, oil, cinnamon, cardamom and sea salt until combined. Mix the wet ingredients into the dry until the oats and almonds are evenly coated.
Evenly spread the mixture in a single layer on a parchment paper-lined baking sheet. Bake until golden brown, about 1 hour, stirring halfway through.
Let cool then store in an airtight container for up to a month. Serve the granola with Greek yogurt and fruit or as a snack by itself.
Makes 4 cups.