Cinnamon Almond Granola

When my flight out of Milwaukee was cancelled yesterday evening, I ended up in a rental car driving all night back to home.  I finally arrived around 5:45 am… Not the best trip ever, but better than being stuck there for another day.  The crazy night meant that my eating and sleeping patterns are all gone crazy, and this afternoon the only thing that sounded good was some granola.  I found a half-eaten box in the pantry, but when the second ingredient is sugar and the third is corn syrup and things just get more complicated from there, it didn’t quite seem to fit the clean-eating bill.

So I adapted an old recipe of my mom’s and made this instead:

Cinnamon Almond Granola

  • 1/2 cup whole wheat flour
  • 4 cups rolled oats
  • 3/4 cup wheat bran
  • 1/4 cup ground flaxseed
  • 2 cups sliced almonds
  • 3 tsp. cinnamon
  • 1/4 cup olive oil
  • 1/2 cup unsweetened applesauce
  • 3/4 cup honey

Combine the dry ingredients,

then add olive oil, applesauce, and honey and stir until combined.  Bake in a sheet pan at 350 degrees for 20-25 minutes, stirring two or three times to get a nice crunchy texture.  (If you don’t stir, the granola will still be good but will be much softer.)  Let cool completely before storing in an airtight container.

This granola is flavorful but not too sweet; if you want it to be more dessert-like just up the honey to 1 cup and reduce the applesauce to 1/4 cup.  Eat it with milk, or with bananas and milk, or over Greek yogurt, or on fruit salad…. Granola is so versatile!




3 thoughts on “Cinnamon Almond Granola

  1. girl, this sounds awesome! i’m thinking on some vanilla yogurt? maybe some fresh georgia peaches? 🙂 going to try it soon…we just ordered some flaxseed!

    ps, updated the flve fingers first run….loved it.

    really looking forward to you being down here!

  2. I made this last weekend and it is delish!! For anyone else trying it–don’t bake it longer than 25 minutes. It continues to crisp up as it cools, so the extra 5 minutes I gave it ended up over-baking it. Regardless, I’m still enjoying it tremendously! 🙂

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