Like clockwork, back-to-school season has me itching to start off on the right foot. Gone are the lazy mornings of summer filled with donuts, its time to get back to it.
This homemade baked granola couldn’t be easier. Different from my granola bars (recipe here), this isn’t sticky or chewy, but more of a dry, crunchy mix of oats and nuts that is perfect to put over yogurt or to eat by the handful when you need a little something.
At some point, I’ve turned into my parents/grandparents and have become obsessed with eating seasonally. Our local peaches are so lusciously delicious right now – truly effervescent – so I’m in the habit of savoring as many as I can per day while the season lasts. Juicy (but firm) peach, vanilla yogurt & this granola is heaven during the month of August.
Homemade Crunchy Baked Granola
2 cups rolled oats
1 cup almonds, chopped
1 cup almonds, slivers
1 cup walnuts
1/2 cup chia seeds
1/4 cup maple syrup
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon cinnamon
On a sheet pan lined with parchment paper, pour all ingredients and stir/flip until even. Bake at 300 degrees for 20 minutes, stirring/flipping halfway through.
