For dessert we had Greek yogurt with Vanilla Almond Granola in the South Arm Women Community Kitchen.

One of the participant requested for a home-made granola recipe. So, Michelle shared this Almond Vanilla Granola recipe in this session.  Michelle pointed out that granola made with honey tends to be darker than other sweetener like maple or agave syrup.

Ingredients

• 2 1/2 cups old-fashioned rolled oats
• 3/4 cup slivered almonds (or combo of nuts, seeds or coconut)
• 1/2 teaspoon ground cinnamon
• pinch of salt (about 1/8 teaspoon)
• 1/2 cup pure maple syrup or 1/3 cup honey
• 1/4 cup melted coconut oil or any neutral oil
• 1/4 teaspoon almond extract
• 1 tablespoon vanilla extract
• dried fruit (optional: add at the end)

Source: adapted from Sally’s Baking Addiction.com

Yield 2 to 3 cups

Instructions

Preheat oven to 300F degrees.Line a large baking sheet with parchment paper or a silicone baking mat.Toss oats, almonds, cinnamon and salt in a large bowl. Set aside.

In a medium bowl, whisk the maple syrup and coconut oil together until combine. Whisk in the almond and vanilla extracts.

Pour over the oats and toss to coat. Make sure all the oats are moistened.

Spread onto the prepared baking sheet and bake for 25 to 30 minutes depending on the heat of the oven, stirring every 15 minutes.

Allow granola to cool completely, the air will help the granola obtain a crunchy texture.Toss in the dried fruit after the granola cool completely.Granola remains fresh in an airtight container at room temperature for up to 3 weeks.