You would realize I have been making granola a lot. That's obviously true that I really love making and eating my own granola. But for some reason I never make clumpy/crunchy ones and with nut butter, like those store-bought granola or crunchy museli. This time I found another easy peasy recipe for a clumpy/crunchy version, using my homemade hazelnut butter instead of almond butter and pure maple syrup, not too sweet yet simple. It's okay if you don't have hazelnut butter, try substitue with your favourite nuts butter such as peanut, or cashew, I'm sure they will do pretty well with it.
For serving, you can also dress it up with some fresh or dried cranberries or raisins, this will further lighten up the sweetness and fruitiness of your breakfast or parfait!
3 cups old-fashioned rolled oats (not instant)
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon fine sea salt
1/3 cup raw creamy hazelnut butter (almond, peanut or cashew)
1/3 cup pure maple syrup
1/2 teaspoon pure vanilla
How to make the granola:
- Preheat your oven to 150 C. Lightly coat a large rimmed baking sheet with cooking spray or oil.
- Place oats, cinnamon, ginger and salt in a large bowl and stir to mix.
- In a small saucepan combine hazelnut butter and maple syrup. Heat and stir mixture over medium-low heat until the hazelnut butter is melted and well mixed with the maple syrup. Remove from heat and stir in vanilla.
- Add the hazelnut butter mixture to oat mixture, stir well until combine.
- Spread mixture in prepared baking sheet. Bake 30 minutes, stirring after 15 minutes.
- Bake 10-20 minutes more or until toasted, stirring every 5 minutes.
- Let cool completely on a wire rack. Store in an airtight container at room temperature.
With all my love <3