Posted on July 27, 2014 by Anne Milneck | 0 comments
Oats, nuts, seeds, sweetener and dried fruit...those are the basic components of granola. We love this version. This combo includes nutty almond butter and dried cherries which makes it a little reminiscent of a PB&J. We added Murray River Flake Salt because we love the little crunches of saltiness. Vietnamese Cinnamon adds a lovely spicy note. This is a great breakfast staple and packs well for delicious on-the-go snacking!
Adapted from The Wall Street Journal
1/2 cup almond butter
1/2 cup honey
1/4 cup light brown sugar
1/2 tsp Vietnamese Cinnamon
3 cups rolled oats
1 cup sliced almonds
2 Tbl chia seeds
1 tsp Murray River Flake Salt
3/4 cup dried cherreis
Preheat the oven to 325 degrees. Combine the almond butter, honey and light brown sugar In a small saucepan. Set over low heat and stir until the brown sugar dissolves--5-10 minutes. In a large bowl, combine the remaining ingredients. Pour the almond butter mixture over the dry mixture in the bowl. Stir to combine, completely coating all the contents of the bowl. Spread on a rimmed baking sheet lined with foil or parchment and bake for 20 minutes, stirring halfway through. The granola should be lightly golden. Allow to cool and store in an airtight container for up to four weeks.
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