Sugarbird's Sweet Nothings

I am passionate about food. And cooking. And baking. And running. Come and find a new recipe, a funny story, some strong opinions and whatever else I feel like throwing in the mix today.
Published on May 19th, 2011
by Clarabella

Toasted Almond Breakfast Granola

Sometimes all the cake can be too much. Too much sugar. Too much butter. Too much unhealthiness. I am not a healthy eating fanatic, not even close. But sometimes you need a break from the cake.

So what do I do when I feel like this? I look around for something wholesome, and tasty, and good. Something that will balance the cake, but make me smile at the same time, no kale and cucumber smoothies or cranberry juice detox diets. Just wholesome goodness. And granola and banana and yoghurt tick those boxes for me. 

Breakfast is the most important meal of the day. SUCH a cliche I know, but a cliche is a cliche for a reason. It is often true. If I have a good, healthy breakfast it make me feel less guilty about eating cake later in the day. So its a win/win situation 🙂

This granola is really, really easy to make, and super quick as well, so there is no excuse not to make the effort with this instead of grabbing a bagel or bready breakfast. You could have granola with milk. You could just eat it dry out the box (I have not done this. Ever). But I love it with sliced banana and yoghurt. Vanilla yoghurt, strawberry, rhubarb, greek, etc etc etc

Give it a go, you won’t regret it. Promise.



Toasted Almond Breakfast Granola

makes 8 cups

What you will need:

4 cups rolled oats
1 cup slivered raw almonds
1 cup whole raw almonds
1/2 cup sweetened shredded coconut
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 tablespoons butter
1/4 cup vegetable oil
1/4 cup honey
1/2 cup brown sugar
1 teaspoon pure vanilla extract

What to do:

Place a rack in the upper third and middle of the oven and preheat to 325 degrees F.  Line one large or two small baking sheets with parchment paper and set aside.

Whisk together oats, whole almonds, slivered almonds, sweetened coconut cinnamon and salt.  Set aside.

In a medium saucepan, melt together butter, oil, honey and brown sugar until the sugar is dissolved and the mixture begins to boil.  Carefully whisk together so it’s well incorporated.  Add the vanilla extract.  Pour the warm mixture over the oat and almond mixture and toss together with a wooden spoon, ensuring that all of the oat mixture gets moistened by the sugar and oil mixture.

Spread mixture onto prepared baking sheet(s) and bake for about 25 to 30 minutes, removing the oats to stir and toss on the pan twice during baking.  Remove from the oven, let cool and store in an airtight container for up to two weeks.